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Perfect No-Bake Japanese Matcha Cheesecake Recipe with White Chocolate Ganache Made Easy

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A light and indulgent no-bake Japanese matcha cheesecake topped with creamy white chocolate ganache, perfect for gatherings and quick preparation without an oven.

Ingredients

Scale
  • 250g (9 oz) cream cheese, softened
  • 100ml (⅓ cup + 1 tbsp) heavy whipping cream, chilled
  • 50g (¼ cup) granulated sugar
  • 10g (2 tsp) powdered gelatin (or agar powder for vegetarian option)
  • 80ml (⅓ cup) hot water (to dissolve gelatin)
  • 15g (1 tbsp) pure matcha green tea powder (ceremonial grade if possible)
  • 1 tsp vanilla extract
  • 100g (3.5 oz) digestive biscuits or graham crackers, crushed (optional base)
  • 50g (3.5 tbsp) unsalted butter, melted (for base, if using)
  • 100g (3.5 oz) white chocolate, finely chopped
  • 60ml (¼ cup) heavy cream
  • 1 tsp unsalted butter (for ganache shine)

Instructions

  1. Sprinkle 10g (2 tsp) of powdered gelatin over 80ml (⅓ cup) of hot water. Stir gently until fully dissolved. Set aside to cool but don’t let it set.
  2. Crush 100g digestive biscuits finely and combine with 50g melted unsalted butter. Press this mixture evenly into the bottom of your springform pan. Chill in the fridge while preparing the filling.
  3. In a chilled mixing bowl, beat 100ml (⅓ cup + 1 tbsp) of heavy whipping cream until soft peaks form. Be careful not to overbeat.
  4. In a separate bowl, beat 250g softened cream cheese with 50g sugar and 1 tsp vanilla extract until smooth and no lumps remain.
  5. Sift 15g matcha powder into the cream cheese mixture and gently fold it in. Slowly pour the cooled gelatin mixture into this bowl while stirring continuously to combine evenly.
  6. Using a spatula, gently fold the whipped cream into the cream cheese mixture in three additions to keep the batter fluffy and light.
  7. Pour the filling over the biscuit base (if using) or directly into the lined pan. Smooth the top and tap the pan gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Heat 60ml heavy cream in a small saucepan until just simmering. Pour over 100g chopped white chocolate in a heatproof bowl. Let sit for 1 minute, then stir gently until smooth. Add 1 tsp butter and stir again for a glossy finish.
  9. Once the cheesecake has set, carefully remove it from the springform pan and pour the ganache over the top, spreading evenly with a spatula. Chill for another 30 minutes to set the ganache.
  10. Slice gently with a warm, clean knife for perfect edges. Serve chilled with green tea or light coffee.

Notes

Use ceremonial-grade matcha for best flavor and vibrant color. Chill cheesecake overnight for best texture. Warm knife before slicing for clean cuts. Agar powder can substitute gelatin for vegetarian/vegan option. Adding butter to ganache gives a glossy finish.

Nutrition

Keywords: no-bake cheesecake, matcha cheesecake, Japanese dessert, white chocolate ganache, easy cheesecake, no oven dessert, matcha recipe

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