Ingredients

For the Graham Cracker Crust:

Graham Cracker Crumbs: 1 1/2 cups (150g)
Unsalted Butter: 6 tablespoons (85g), melted
Granulated Sugar: 1/4 cup (50g)

For the Matcha Filling:

Full-Fat Cream Cheese: 16 oz (452g), softened to room temperature
Powdered Sugar: 1 cup (120g), sifted
Cold Heavy Cream: 1 cup (240ml)
High-Quality Decaf Matcha Powder: 2 tablespoons (15g), sifted
Pure Vanilla Extract: 1 teaspoon
Salt: 1 pinch

Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are fully moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator while you prepare the filling.
Make the Matcha Paste: In a small bowl, whisk the sifted decaf matcha powder with 2 tablespoons of the cold heavy cream until a smooth, thick paste forms. Set aside.
Beat Cream Cheese and Sugar: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth. Gradually add the sifted powdered sugar and beat until combined and silky.
Whip the Filling: Add the vanilla extract, salt, and the remaining cold heavy cream to the cream cheese mixture. Whip on medium-high speed for 3-4 minutes, until the filling is thick, fluffy, and holds its shape.
Combine and Assemble: Gently fold the prepared matcha paste into the whipped filling with a spatula until the color is uniform. Pour the filling over the chilled crust and spread it in an even layer.
Chill to Set: Cover the cheesecake loosely and refrigerate for at least 6-8 hours, or preferably overnight, until firm.
Serve: Once fully set, carefully remove the sides of the springform pan. Slice with a sharp knife and serve chilled.

Your Toolkit for the Perfect Cheesecake

Having the right tools makes this recipe a breeze. We highly recommend a nine-inch springform pan, as its removable sides let you release your beautiful cheesecake without a fuss. You’ll also need an electric mixer (either a stand or hand mixer) to get that perfectly smooth, lump-free filling. A few mixing bowls and a good spatula for scraping down the sides will ensure everything is perfectly combined. Finally, have your measuring cups and spoons ready, as precision is key to a great cheesecake!

Let’s Make a Masterpiece: Step-by-Step

Step 1: Create the Cookie Crust

First, let’s create the foundation. In a medium bowl, stir together the graham cracker crumbs and sugar, then pour in the melted butter. Mix with a fork until all the crumbs are moistened and the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of your springform pan—using the flat bottom of a glass helps create a compact, sturdy crust. Place the pan in the refrigerator to chill while you prepare the delicious filling.

Step 2: Craft the Creamy Matcha Filling

Now for the most exciting part! In a small bowl, sift your decaf matcha powder to prevent clumps, then whisk it with two tablespoons of heavy cream until you have a smooth, thick paste. Set this aside for a moment.

In a large mixing bowl, beat the softened cream cheese with your electric mixer on medium speed until it’s completely smooth and creamy. Gradually add the powdered sugar and continue to beat until it’s fully incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla extract and salt.

Next, pour in the remaining cold heavy cream and start mixing on low to avoid splashing. Increase the speed to medium-high and whip for about three to four minutes, until the mixture is thick, fluffy, and has almost doubled in volume. Be careful not to overmix! Finally, gently fold in the prepared matcha paste with a spatula until the color is uniform and there are no streaks left.

Step 3: Assemble and Chill to Perfection

Take your chilled crust from the refrigerator and pour the matcha filling over it, using your spatula to spread it into a smooth, even layer. Gently tap the pan on the counter a few times to release any air bubbles. Now, it’s time for the magic to happen. Cover the pan loosely with plastic wrap and place it in the refrigerator to chill for at least six to eight hours. For the absolute best texture, we highly recommend chilling it overnight. Patience is key to a perfect no-bake cheesecake!

Secrets to a Flawless Cheesecake

To ensure your cheesecake turns out perfectly, always use room temperature cream cheese; cold cream cheese is the number one cause of lumpy filling! It’s also crucial to sift your dry ingredients (both powdered sugar and matcha) to guarantee that silky-smooth texture. Finally, once you add the heavy cream, do not overmix. Whip it just until it becomes thick and holds its shape, as over-whipping can make the filling grainy.

How to Get That Gorgeous Green Color

The beautiful green hue is one of the best parts of a matcha dessert! To achieve a vibrant color, the quality of your matcha is key. Look for a high-grade decaf matcha, which tends to be brighter and more flavorful. Also, be sure to store your matcha powder in an airtight, opaque container in a cool, dark place to protect it from light and air, which can cause it to lose its color.

How to Store Your Cheesecake

Your finished cheesecake should always be stored in the refrigerator, loosely covered, where it will keep well for up to five days. You can also freeze it for longer storage! To do so, let it set completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. It can be frozen whole or in slices for up to two months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight.

Your Questions, Answered

Can I use regular matcha?
Absolutely! If you’re not concerned about caffeine, you can substitute regular matcha powder in the same quantity.

How can I make the crust gluten-free?

This is an easy swap! Simply use your favorite gluten-free cookies or biscuits instead of graham crackers for the crust.

Can I bake this cheesecake?
This specific recipe is designed to be no-bake for a very creamy, mousse-like texture. Baking it would require a different recipe with eggs, so we recommend sticking to the chilling instructions for this version.