Unbaked Japanese Matcha Cheesecake (23 cm)

This unbaked Japanese matcha cheesecake is a no-oven dessert with a silky, mousse-like texture and a gentle bitterness from high-quality matcha, balanced by a sweet cream cheese base. Set with gelatin and chilled until firm, it sits on a buttery biscuit crust and is perfect for celebrations or a refined afternoon treat. The recipe is designed for a 23 cm (9-inch) springform pan and yields a generous 12 servings.

Ingredients

For the crust:
200 g (about 20) digestive biscuits or graham crackers, crushed to fine crumbs
100 g (7 tbsp) unsalted butter, melted
2 tbsp (25 g) granulated sugar
For the filling:
500 g (2 cups + 2 tbsp) full-fat cream cheese, at room temperature
150 g (¾ cup) granulated sugar
3 tbsp (30 g) matcha powder (culinary grade), sifted
2 tbsp (30 ml) hot water (80°C/176°F) to dissolve matcha
200 ml (¾ cup + 2 tbsp) heavy cream (35% fat), cold
3 tbsp (45 ml) lemon juice (about 1 lemon)
1 tsp vanilla extract
10 g (2 tsp) powdered gelatin (or 5 sheets)
3 tbsp (45 ml) cold water to bloom gelatin
3 tbsp (45 ml) hot water to dissolve gelatin

Instructions

Prepare the crust: In a medium bowl, mix the biscuit crumbs with sugar. Pour in the melted butter and stir until all crumbs are moistened. Press the mixture firmly into the bottom of a 23 cm springform pan lined with parchment paper. You can press it slightly up the sides if you like. Place in the refrigerator while you make the filling.
Bloom the gelatin: In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5–10 minutes until spongy. Then add the hot water and stir until the gelatin is completely dissolved. Set aside to cool slightly.
Dissolve the matcha: In a small bowl, whisk the sifted matcha with the hot water until smooth and no lumps remain. Set aside.
Beat the cream cheese: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Add the lemon juice and vanilla, and beat until combined.
Add matcha: Pour the dissolved matcha into the cream cheese mixture and beat on low speed until the color is uniform. Scrape down the bowl as needed.
Whip the cream: In a separate bowl, whip the cold heavy cream to soft peaks (it should just hold its shape). Do not over-whip.
Fold the cream: Gently fold the whipped cream into the matcha-cream cheese mixture using a spatula, until no white streaks remain.
Add gelatin: With the mixer on low speed (or while whisking by hand), pour in the dissolved gelatin in a steady stream. Mix just until incorporated—do not overmix.
Assemble: Pour the filling over the chilled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Chill: Cover the pan with plastic wrap or a plate and refrigerate for at least 5 hours, preferably overnight, until the cheesecake is firm and set.
Unmold: Run a thin knife around the edges, then release the springform. Transfer to a serving plate. Dust with extra matcha powder just before serving, if desired.

Tips

Use full-fat cream cheese: Low-fat versions contain more water and can make the filling too soft. Let the cream cheese come to room temperature before beating to avoid lumps.
Matcha quality matters: Culinary grade matcha is fine; ceremonial grade is even better but more expensive. Avoid “drink mixes” with added sugar. Sift the matcha to prevent clumps.
Gelatin setting time: If your kitchen is warm, the cheesecake may need longer than 5 hours. For a firmer set, chill for 8 hours or overnight. If you prefer a softer, mousse-like texture, reduce gelatin to 8 g (about 1½ tsp).
Cutting clean slices: Dip a sharp knife in hot water, wipe it dry, and slice. Clean the knife between cuts for neat edges.

Serving Suggestions

Serve chilled, straight from the refrigerator. A light dusting of matcha powder on top looks elegant. Pair with a small cup of hot green tea or a dollop of lightly sweetened whipped cream. Fresh berries—especially raspberries or strawberries—add a bright contrast to the earthy matcha.

Variations

Chocolate matcha: Replace 2 tbsp of the biscuit crumbs with cocoa powder in the crust, or drizzle melted dark chocolate over the finished cheesecake.
Citrus twist: Add 1 tbsp of yuzu juice or orange zest to the filling along with the lemon juice.
Vegan option: Use vegan cream cheese, coconut cream (solid part) instead of heavy cream, and agar-agar (2 tsp) instead of gelatin. The texture will be slightly firmer and less creamy.
No-gelatin version: Omit the gelatin and increase the heavy cream to 300 ml (1¼ cups). Whip to stiff peaks and fold in; the cheesecake will be softer and must be served within 24 hours.

Storage and Reheating

Store the cheesecake in the refrigerator, covered, for up to 4 days. It is best eaten within 2 days, as the crust may soften. This cheesecake is not meant to be reheated; serve cold. To freeze, wrap the unmolded cheesecake (without dusting) tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Do not refreeze after thawing.

Frequently Asked Questions

Can I use agar-agar instead of gelatin? Yes, but the texture will be firmer and slightly less creamy. Use 2 tsp of agar-agar powder, dissolve it in 3 tbsp of water, bring to a boil, then cool slightly before adding. The setting time may be shorter.

Why is my cheesecake not setting? The most common reasons are insufficient gelatin (check the amount), not dissolving the gelatin completely, or not chilling long enough. Ensure the gelatin is fully dissolved in hot water before adding. Also, if your kitchen is very warm, the cheesecake may need extra chilling time.

Can I make this without a springform pan? Yes, use a 23 cm loose-bottom tart pan or a deep pie dish. If using a regular cake pan, line it with plastic wrap so you can lift the cheesecake out. You may need to dip the pan in hot water for a few seconds to release the sides.

Can I reduce the sugar? Yes, but matcha is bitter, so reducing sugar will make the cheesecake more bitter. Start with 120 g (½ cup + 2 tbsp) and taste the filling before adding gelatin—adjust to your preference.

How do I avoid lumps in the cream cheese? Make sure the cream cheese is at room temperature and beat it alone first until completely smooth before adding other ingredients. If you still see lumps, press the mixture through a fine-mesh sieve before adding gelatin.

Is this cheesecake safe for pregnant women? The filling contains raw egg? No, this recipe uses no eggs, so it is safe in that regard. However, it contains dairy and gelatin. If you are concerned about dairy, use pasteurized cream cheese and cream. Always check with your healthcare provider for specific dietary advice.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).