Stunning No-Bake Matcha White Chocolate Cheesecake 8 Ways

No-Bake Matcha White Chocolate Cheesecake. If you’re looking for an elegant dessert that knocks your socks off without you having to turn on the oven, you’ve absolutely found your spot. Seriously, the payoff on time invested here is insane! You get that luxurious, creamy texture everyone craves in a cheesecake, but with the earthy, slightly bitter punch of matcha cutting through the sweetness of the white chocolate. It’s sophisticated, but honestly, it’s so simple I make it when I’m feeling lazy.

Hi there, I’m Daniel, and I started Reciqa because I truly believe cooking should be a source of joy, not stress. For me, what happens around the dinner table—or the dessert plate—is about connection. I want to share recipes, from quick weeknight meals to show-stopping desserts like this one, that are accessible, nourishing, and let you have fun getting messy in the kitchen. No complicated techniques here, I promise!

This No-Bake Matcha White Chocolate Cheesecake is the perfect example of what Reciqa is all about: maximum flavor with minimum fuss. Let’s get this gorgeous green dream made!

Gathering What You Need for No-Bake Matcha White Chocolate Cheesecake

Okay, since we aren’t baking, the quality of our ingredients really has to shine through, especially that matcha! Trust me, using decent matcha powder makes all the difference in getting that beautiful, vibrant green color and that lovely earthy depth. Don’t skimp there! Everything else is pretty standard, but make sure your cream cheese is nice and soft before you start mixing. Having everything ready to go makes this whole process fly by.

Here is what you need to gather up before we start crushing those biscuits:

Ingredient	Amount	Preparation Note
Digestive Biscuits	150g	Finely crushed
Butter	50g	Melted
Cream Cheese	500g	Room temperature
White Chocolate	150g	Melted carefully
Powdered Sugar	50g	Sifted if lumpy
Heavy Whipping Cream	200ml	Cold
Matcha Powder	2 tsp	Plus extra for dusting
Matcha Ganache	50g	Pre-made (White chocolate, matcha, cream)

Crust Components for Your No-Bake Matcha White Chocolate Cheesecake

For the base, we keep it super classic and simple. You’ll need 150g of digestive biscuits, crushed up until they look like coarse sand, and 50g of melted butter to bring it all together. That’s it for the foundation!

Creamy Filling Ingredients for No-Bake Matcha White Chocolate Cheesecake

This is where the magic happens! You’ll need 500g of full-fat cream cheese—make sure that’s soft! Then, 150g of good quality white chocolate, melted down gently. We sweeten it with 50g of powdered sugar and add 2 teaspoons of your best matcha powder for that gorgeous color.

Special Touches: Ganache and Toppings for No-Bake Matcha White Chocolate Cheesecake

For the swirls, have 50g of pre-made matcha ganache ready. For the grand finale, you’ll want some extra matcha powder for a final dusting and some white chocolate shavings for decoration. Those little curls make it look so fancy!

Mastering the Crust for Your No-Bake Matcha White Chocolate Cheesecake

This crust is the anchor for our creamy topping, so we have to get it right! First things first, crush those digestive biscuits until they are almost dust. I use my food processor for speed, but you can totally put them in a Ziploc bag and beat them silly with a rolling pin—it’s a great stress reliever, honestly. Once they’re fine, pour in the 50g of melted butter and mix it thoroughly. You want it to look like wet sand; if you squeeze a handful, it should hold its shape.

Now, take your springform pan—I use one that’s about 8 or 9 inches—and dump that crumb mixture right in. This is where you need some muscle! Press it down firmly and evenly all over the bottom. Use the flat bottom of a measuring cup to really compact it; this stops the crust from crumbling when you slice it later. Once it’s solid, pop that pan into the fridge. It needs at least 30 minutes of chilling time while you whip up the filling. Seriously, don’t skip that chill!

Creating the Smooth Filling for Your No-Bake Matcha White Chocolate Cheesecake

This filling is where we marry the earthy matcha with that sweet, luxurious white chocolate. The secret to a silky-smooth, restaurant-quality finish here is temperature control. If your cream cheese is cold, you end up with tiny white chocolate lumps suspended in your filling, and nobody wants that! I always take my 500g of cream cheese out at least an hour before I plan to start mixing.

We build the flavor in stages, making sure everything is perfectly incorporated before moving on. Keep your movements gentle once the cream starts going in, or you’ll deflate all the beautiful air we just whipped into it!

Preparing the Cream Cheese Base

First up, take that softened cream cheese—it should yield easily to a light poke—and beat it until it’s velvety smooth on its own. No lumps allowed! Next, slowly stream in your 150g of carefully melted white chocolate. I learned the hard way that if you pour hot chocolate into cold cheese, it seizes up instantly, so let the chocolate cool just slightly before adding it. Once that’s mixed, beat in the 50g of powdered sugar and those 2 teaspoons of matcha powder. Mix on medium speed until the color is uniform and vibrant green. Scrape down the sides often! This mixture should look thick and perfectly cohesive.

Incorporating the Whipped Cream

Now for the air! In a separate, very clean bowl, whip your 200ml of heavy cream until you get stiff peaks. You know it’s ready when you can lift the whisk out and the cream stands up straight without drooping. This whipped cream is what gives our no-bake cheesecake its light lift—it prevents it from being too dense. Take about a third of that whipped cream and stir it quite vigorously into the cream cheese mixture. This lightens the base up. Then, add the remaining whipped cream and switch to a rubber spatula. You must gently fold it in, using long, sweeping motions from the bottom up. Stop folding the second you don’t see any white streaks left. We want to keep all that air trapped inside!

Assembling and Chilling Your No-Bake Matcha White Chocolate Cheesecake

We’ve got the perfect crust chilling and the lightest, fluffiest filling ready to go—now comes the fun part: putting it all together! Since this is a no-bake, the chilling time isn’t just a suggestion; it’s the key step that turns our liquidy mixture into a sliceable, decadent dessert. You need to build in enough time for this, or you’ll end up with a very tasty, but very messy, green puddle!

When layering, we’re aiming for texture variation, so those little pockets of ganache are crucial. It adds a little burst of intense flavor right when you bite into the creamy base. Don’t worry too much about making the top look perfectly flat right now, because we have our final decorating touches coming later.

Layering Technique for the Perfect No-Bake Matcha White Chocolate Cheesecake

Pull that crust out of the fridge. Take half of your beautiful green filling and spread it evenly over the base. Now, take your 50g of prepared matcha ganache. Drop small, teaspoon-sized dollops randomly all over this first layer. Don’t try to swirl it too much—just place them. Then, gently spoon the rest of the cheesecake filling right on top of those dollops. Use an offset spatula to gently smooth the top surface. Be gentle! We don’t want to drag the ganache up too much, just cover it nicely.

Essential Chilling Time for Setting Your No-Bake Matcha White Chocolate Cheesecake

This is non-negotiable, folks. Pop the cheesecake (uncovered for now, or loosely covered with plastic wrap) into the refrigerator. You need a minimum of 6 to 8 hours for this cheesecake to set up properly. If you’re planning ahead, which I always recommend for these chilled desserts, let it chill overnight. Seriously, overnight chilling ensures that when you release the springform ring, the sides are firm and clean. Patience here guarantees perfect slices!

Final Presentation and Serving Your No-Bake Matcha White Chocolate Cheesecake

The hard part is over, and now we make it look as good as it tastes! Once your cheesecake has chilled for those crucial 6 to 8 hours—or ideally, overnight—it’s time for the big reveal. First, you need to release it from the springform pan. Run a thin, sharp knife—maybe one dipped in hot water and wiped dry—around the very edge where the filling meets the ring. This little trick helps prevent sticking. Then, slowly release the clasp and lift the outer ring away. Be gentle! That crust is sturdy, but we don’t want any accidents now.

For decoration, we keep it simple and elegant, matching those earthy matcha vibes. Take a fine-mesh sieve and lightly dust the entire top surface with your reserved matcha powder. Don’t dump it on; a light, hazy green veil is what we want. Finally, scatter those white chocolate shavings across the top for texture and shine. Slice it with a warm, clean knife, and serve it straight from the fridge. It’s the perfect chilled green tea dessert!

Frequently Asked Questions About No-Bake Matcha White Chocolate Cheesecake

I get so many questions about this recipe because it seems almost too easy! People always ask about substitutions, especially since the matcha is such a key flavor component in this easy dessert. Here are the things I hear most often when folks are making their first batch of this green tea dessert.

Can I substitute the digestive biscuits in this No-Bake Matcha White Chocolate Cheesecake?

You absolutely can! Digestive biscuits give you that classic buttery snap, but if you can’t find them, graham crackers are a perfect one-to-one swap. If you want to get a little fancier, shortbread cookies work wonderfully too—they’ll make the crust a bit richer and sweeter. Just remember the ratio: you still need 50g of melted butter for every 150g of crushed cookie!

How do I prevent my matcha from clumping in the filling?

This is a common issue with all powdered ingredients in creamy fillings! The trick is to incorporate the matcha *before* you add the whipped cream. After you mix the matcha powder into the cream cheese and white chocolate base, mix it until it’s fully dissolved and the color is uniform. If you’re worried, you can always sift the matcha powder right over the cream cheese mixture and then beat it well. Never try to fold dry powder into the already folded whipped cream—it will never mix smoothly!

What is the best way to store leftovers of this easy dessert?

Since this is a no-bake recipe, storage is super straightforward! You want to keep it cold to maintain that firm texture. I always recommend keeping any leftovers covered tightly in the refrigerator. It stays perfect for several days. For all the details on how long it lasts and the best way to seal it up, check out the next section on storage!

Storage and Reheating Instructions for Your No-Bake Matcha White Chocolate Cheesecake

Since this beauty relies on cold cream cheese and whipped cream to hold its shape, we have to treat it right in the fridge. You don’t reheat a no-bake cheesecake, of course, but keeping it perfectly chilled is key to getting those clean slices we worked so hard for! Serving it straight from the cold keeps the texture firm and refreshing.

It lasts longer than you might think, provided you keep it sealed up tight to prevent it from absorbing any weird fridge smells. Here’s the quick rundown on how to keep your leftovers tasting great:

Storing Leftover No-Bake Matcha White Chocolate Cheesecake

The absolute best way to store any remaining No-Bake Matcha White Chocolate Cheesecake is to cover the pan tightly with plastic wrap once you’ve removed the outer ring, or transfer individual slices to an airtight container. It holds up beautifully in the refrigerator for about 3 to 4 days. Don’t leave it sitting out on the counter for more than an hour or so, especially on a warm day, because that cream cheese will start to soften too much.

Storage Location	Duration	Notes
Refrigerator	3–4 Days	Must be covered tightly
Freezer	Up to 1 Month	Wrap slices individually first

Sharing Your Success with This No-Bake Matcha White Chocolate Cheesecake

I truly hope this simple, elegant cheesecake makes your day a little brighter. If you whipped up this green tea masterpiece and surprised your family, I’d love to hear all about it! Drop a comment below telling me how the texture turned out, or give the recipe a star rating so others know what a fantastic, easy dessert this is. Happy tasting!

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