Introduction: Ready for a Creamy, Earthy Dessert with a Crunchy Twist?
Craving a dessert that’s both refreshing and indulgent? This No-Bake Matcha Cheesecake with Oreo Crust combines the earthy, vibrant flavor of matcha with a rich, chocolatey Oreo base and a fluffy whipped cream topping. These mini cheesecakes are perfect for parties, special occasions, or a simple treat to satisfy your sweet tooth. With no oven required and a stunning green hue, they’re as easy to make as they are beautiful. Ready to whip up some matcha magic? Let’s dive in!
Overview: Why No-Bake Matcha Cheesecake Shines
This No-Bake Matcha Cheesecake is a delightful fusion of creamy matcha filling, crunchy Oreo crust, and light whipped cream topping. The mini format makes it perfect for individual servings, and the no-bake method keeps things simple and stress-free. The matcha adds a unique, slightly bitter flavor that balances the sweetness, making it a sophisticated yet approachable dessert.
- Time Requirement: About 30 minutes for prep, plus 4 hours (or overnight) for chilling.
- Difficulty Level: Easy. No baking required, just mixing, folding, and chilling.
- Why It’s Special: The matcha delivers a vibrant, earthy flavor and gorgeous green color, while the Oreo crust adds a chocolatey crunch. It’s naturally vegetarian, customizable, and perfect for matcha lovers.
Essential Ingredients: What You’ll Need
This recipe has three components—Oreo crust, matcha cheesecake filling, and whipped cream topping—with a short list of ingredients that pack a flavor punch. Use culinary-grade matcha for the best taste and color.
- Oreo Crust:
- 150 g (about 9 whole) Oreo cookies, crushed: Create a rich, chocolatey base.
- ¼ teaspoon salt: Enhances the flavor and balances the sweetness.
- 80 g (⅓ cup) unsalted butter, melted: Binds the crust for a firm, crunchy texture.
- Matcha Cheesecake:
- 1 ½ tablespoons matcha powder, culinary grade: Provides the earthy, green tea flavor and vibrant color.
- 150 g (⅔ cup) whipping cream: Adds lightness to the cheesecake filling.
- 250 g (1 cup) cream cheese, softened: Creates a creamy, tangy base.
- 50 g (¼ cup) Greek yogurt: Adds a slight tang and smooth texture.
- 100 g (¾ cup) powdered sugar: Sweetens the filling without graininess.
- Whipped Cream Topping:
- 300 g (1 ¼ cups) whipping cream: Forms a light, fluffy topping.
- 3 tablespoons powdered sugar: Sweetens the whipped cream subtly.
- 1 teaspoon vanilla extract: Enhances the topping’s flavor.
- Substitutions and Variations:
- Dairy-Free: Use vegan cream cheese, coconut cream instead of whipping cream, and vegan butter for the crust. Omit Greek yogurt or use a dairy-free alternative.
- Gluten-Free: Swap Oreos for gluten-free chocolate sandwich cookies.
- Lower Sugar: Reduce powdered sugar to 70 g in the filling and 2 tablespoons in the topping, or use a sugar-free sweetener.
- Flavor Twist: Add 1 teaspoon lemon zest to the filling for a citrusy kick or a pinch of cinnamon to the crust for warmth.
- Cookie Swap: Replace Oreos with Biscoff or graham crackers for a different crust flavor.
Why These Ingredients Matter: The Oreo crust provides a chocolatey, crunchy base, the matcha cheesecake filling delivers a creamy, earthy flavor, and the whipped cream topping adds a light, elegant finish. Each component balances the others for a perfect bite.
Step-by-Step Instructions: Crafting Your No-Bake Matcha Cheesecake
This no-bake recipe is straightforward and produces adorable mini cheesecakes. Follow these steps for a creamy, earthy treat!
Step 1: Prepare the Oreo Crust
- Line a 12-cup muffin pan with parchment or cupcake liners.
- In a food processor, pulse 150 g Oreo cookies until finely crushed (or place in a zip-top bag and crush with a rolling pin).
- In a small bowl, mix the crushed Oreos, ¼ teaspoon salt, and 80 g melted unsalted butter until it resembles wet sand.
- Spoon about 1 tablespoon of the mixture into each muffin liner and press firmly with your fingers or the back of a spoon to form an even crust.
- Chill the crusts in the fridge while preparing the filling.
- Tip: Press the crust firmly to ensure it holds together when removing the liners.
Step 2: Make the Matcha Cheesecake Filling
- In a mixing bowl, combine 1 ½ tablespoons matcha powder with 150 g whipping cream, adding the cream 1 tablespoon at a time and stirring to form a smooth, lump-free paste.
- Add the remaining whipping cream and whip with a hand mixer or stand mixer until stiff peaks form (about 3–5 minutes).
- In a separate large mixing bowl, beat 250 g softened cream cheese, 50 g Greek yogurt, and 100 g powdered sugar with a hand mixer or stand mixer until smooth and creamy (about 2 minutes).
- Gently fold half of the matcha whipped cream into the cream cheese mixture with a silicone spatula. Fold in the remaining matcha cream until no streaks remain, being careful not to deflate the whipped cream.
- Tip: Fold gently to maintain the airy texture, and ensure the cream cheese is softened to avoid lumps.
Step 3: Assemble the Cheesecakes
- Spoon the matcha cheesecake mixture into the muffin liners over the chilled Oreo crusts, filling almost to the top.
- Smooth the surface of each cheesecake with a spatula or the back of a spoon for a neat finish.
- Tip: Tap the muffin pan gently on the counter to remove air bubbles and ensure an even filling.
Step 4: Prepare the Whipped Cream Topping
- In a large mixing bowl, combine 300 g whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract.
- Whip with a hand mixer or stand mixer until stiff peaks form (about 3–5 minutes).
- Transfer the whipped cream to a piping bag fitted with a decorative tip (e.g., star or round).
- Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.
Step 5: Decorate and Chill
- Pipe rosettes or swirls of whipped cream onto the top of each cheesecake.
- Optionally, sprinkle with extra crushed Oreos for added texture and flair.
- Cover the muffin pan with plastic wrap and freeze for at least 4 hours, preferably overnight, to set the cheesecakes.
- Tip: Freeze for clean removal from liners, but let the cheesecakes soften before serving for the best texture.
Step 6: Serve
- Remove the cheesecakes from the freezer and let them sit at room temperature for 10–15 minutes or in the fridge for 20–25 minutes to soften slightly.
- Carefully remove the parchment liners and serve on a platter or individual plates.
- Tip: Use a small offset spatula to lift the cheesecakes from the liners for a neat presentation.
Assembly: Creating the Perfect No-Bake Matcha Cheesecake
Assembling these mini cheesecakes is all about layering textures for a delightful bite. Here’s how to make them shine:
- Build the Crust: Press the Oreo mixture firmly for a sturdy, crunchy base.
- Add the Filling: Spoon the matcha cheesecake mixture evenly for a smooth, creamy layer.
- Top with Flair: Pipe whipped cream in decorative rosettes and sprinkle with Oreo crumbs for a polished look.
- Presentation Tips:
- Serve on a dessert tray to show off the vibrant green filling and chocolatey crust.
- Garnish with a dusting of matcha powder, white chocolate shavings, or fresh berries for extra elegance.
- Use colorful liners for a festive touch at parties.
- Serving Tip: Let the cheesecakes soften slightly for a creamy texture that melts in your mouth.
Storage and Make-Ahead Tips
These cheesecakes are perfect for preparing ahead and store well with proper care. Here’s how to keep them fresh:
- Storing Leftovers:
- Fridge: Store in an airtight container in the fridge for up to 3 days. The crust may soften slightly over time.
- Freezer: Freeze in the muffin liners, wrapped tightly in plastic wrap, for up to 1 month. Add whipped cream topping after thawing for the freshest look.
- Serving Tip: Thaw in the fridge for 1–2 hours before serving, and add fresh whipped cream if needed.
- Make-Ahead Tips:
- Assemble the cheesecakes up to 2 days in advance and store in the freezer. Add whipped cream and garnishes just before serving.
- Prepare the Oreo crusts a day ahead and chill in the fridge until ready to fill.
- Keep matcha powder in an airtight container in a cool, dry place to preserve its vibrant color and flavor.
Recipe Variations: Get Creative!
No-Bake Matcha Cheesecake is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Chocolate Matcha Cheesecake: Add 2 tablespoons melted dark chocolate to the filling for a mocha-like flavor.
- Berry Matcha Cheesecake: Swirl ¼ cup raspberry or strawberry puree into the filling for a fruity twist.
- Coconut Matcha Cheesecake: Replace Greek yogurt with coconut yogurt and add 1 tablespoon coconut milk to the filling.
- Spiced Oreo Crust: Add ½ teaspoon cinnamon to the crust for a warm, spiced note.
- Mini Matcha Tartlets: Use a mini tart pan instead of muffin liners for a different shape.
Conclusion: Savor the Earthy Bliss of No-Bake Matcha Cheesecake!
You’ve just created a batch of No-Bake Matcha Cheesecakes with Oreo Crust that are as stunning as they are delicious! With their creamy matcha filling, crunchy chocolate base, and fluffy whipped cream topping, these mini treats are perfect for any occasion, from casual gatherings to elegant parties. Get creative with variations or garnishes, and enjoy every creamy, earthy bite. How will you make your cheesecakes unique? Share your ideas in the comments—I’d love to hear them!
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No-Bake Matcha Cheesecake with Oreo Crust
Description
Craving a dessert that’s both refreshing and indulgent? This No-Bake Matcha Cheesecake with Oreo Crust combines the earthy, vibrant flavor of matcha with a rich, chocolatey Oreo base and a fluffy whipped cream topping. These mini cheesecakes are perfect for parties, special occasions, or a simple treat to satisfy your sweet tooth
Ingredients
This recipe has three components—Oreo crust, matcha cheesecake filling, and whipped cream topping—with a short list of ingredients that pack a flavor punch. Use culinary-grade matcha for the best taste and color.
-
Oreo Crust:
-
150 g (about 9 whole) Oreo cookies, crushed: Create a rich, chocolatey base.
-
¼ teaspoon salt: Enhances the flavor and balances the sweetness.
-
80 g (⅓ cup) unsalted butter, melted: Binds the crust for a firm, crunchy texture.
-
-
Matcha Cheesecake:
-
1 ½ tablespoons matcha powder, culinary grade: Provides the earthy, green tea flavor and vibrant color.
-
150 g (⅔ cup) whipping cream: Adds lightness to the cheesecake filling.
-
250 g (1 cup) cream cheese, softened: Creates a creamy, tangy base.
-
50 g (¼ cup) Greek yogurt: Adds a slight tang and smooth texture.
-
100 g (¾ cup) powdered sugar: Sweetens the filling without graininess.
-
-
Whipped Cream Topping:
-
300 g (1 ¼ cups) whipping cream: Forms a light, fluffy topping.
-
3 tablespoons powdered sugar: Sweetens the whipped cream subtly.
-
1 teaspoon vanilla extract: Enhances the topping’s flavor.
-
-
Substitutions and Variations:
-
Dairy-Free: Use vegan cream cheese, coconut cream instead of whipping cream, and vegan butter for the crust. Omit Greek yogurt or use a dairy-free alternative.
-
Gluten-Free: Swap Oreos for gluten-free chocolate sandwich cookies.
-
Lower Sugar: Reduce powdered sugar to 70 g in the filling and 2 tablespoons in the topping, or use a sugar-free sweetener.
-
Flavor Twist: Add 1 teaspoon lemon zest to the filling for a citrusy kick or a pinch of cinnamon to the crust for warmth.
-
Cookie Swap: Replace Oreos with Biscoff or graham crackers for a different crust flavor.
-
Why These Ingredients Matter: The Oreo crust provides a chocolatey, crunchy base, the matcha cheesecake filling delivers a creamy, earthy flavor, and the whipped cream topping adds a light, elegant finish. Each component balances the others for a perfect bite.
Instructions
Step 1: Prepare the Oreo Crust
-
Line a 12-cup muffin pan with parchment or cupcake liners.
-
In a food processor, pulse 150 g Oreo cookies until finely crushed (or place in a zip-top bag and crush with a rolling pin).
-
In a small bowl, mix the crushed Oreos, ¼ teaspoon salt, and 80 g melted unsalted butter until it resembles wet sand.
-
Spoon about 1 tablespoon of the mixture into each muffin liner and press firmly with your fingers or the back of a spoon to form an even crust.
-
Chill the crusts in the fridge while preparing the filling.
-
Tip: Press the crust firmly to ensure it holds together when removing the liners.
Step 2: Make the Matcha Cheesecake Filling
-
In a mixing bowl, combine 1 ½ tablespoons matcha powder with 150 g whipping cream, adding the cream 1 tablespoon at a time and stirring to form a smooth, lump-free paste.
-
Add the remaining whipping cream and whip with a hand mixer or stand mixer until stiff peaks form (about 3–5 minutes).
-
In a separate large mixing bowl, beat 250 g softened cream cheese, 50 g Greek yogurt, and 100 g powdered sugar with a hand mixer or stand mixer until smooth and creamy (about 2 minutes).
-
Gently fold half of the matcha whipped cream into the cream cheese mixture with a silicone spatula. Fold in the remaining matcha cream until no streaks remain, being careful not to deflate the whipped cream.
-
Tip: Fold gently to maintain the airy texture, and ensure the cream cheese is softened to avoid lumps.
Step 3: Assemble the Cheesecakes
-
Spoon the matcha cheesecake mixture into the muffin liners over the chilled Oreo crusts, filling almost to the top.
-
Smooth the surface of each cheesecake with a spatula or the back of a spoon for a neat finish.
-
Tip: Tap the muffin pan gently on the counter to remove air bubbles and ensure an even filling.
Step 4: Prepare the Whipped Cream Topping
-
In a large mixing bowl, combine 300 g whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract.
-
Whip with a hand mixer or stand mixer until stiff peaks form (about 3–5 minutes).
-
Transfer the whipped cream to a piping bag fitted with a decorative tip (e.g., star or round).
-
Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.
Step 5: Decorate and Chill
-
Pipe rosettes or swirls of whipped cream onto the top of each cheesecake.
-
Optionally, sprinkle with extra crushed Oreos for added texture and flair.
-
Cover the muffin pan with plastic wrap and freeze for at least 4 hours, preferably overnight, to set the cheesecakes.
-
Tip: Freeze for clean removal from liners, but let the cheesecakes soften before serving for the best texture.
Step 6: Serve
-
Remove the cheesecakes from the freezer and let them sit at room temperature for 10–15 minutes or in the fridge for 20–25 minutes to soften slightly.
-
Carefully remove the parchment liners and serve on a platter or individual plates.
-
Tip: Use a small offset spatula to lift the cheesecakes from the liners for a neat presentation
FAQs: Your No-Bake Matcha Cheesecake Questions Answered
Q: Can I use regular matcha instead of culinary grade?
A: Culinary-grade matcha is best for its balanced flavor and color in desserts. Ceremonial-grade matcha can be used but may be more expensive and intense.
Q: Is this cheesecake healthy?
A: It’s a treat, but matcha is rich in antioxidants, and Greek yogurt adds protein. Use lower-sugar options or non-dairy alternatives for a lighter version.
Q: Why is my matcha filling lumpy?
A: Sift the matcha powder and mix it into a paste with a small amount of cream first to prevent clumps. Ensure the cream cheese is softened.
Q: Can I make a single large cheesecake instead of minis?
A: Yes, use a 9-inch springform pan. Double the crust ingredients and press into the pan. Chill for 6 hours or overnight for a firm set.
Q: How long does it take to prep these cheesecakes?
A: About 30 minutes for prep, plus 4 hours (or overnight) for chilling. It’s hands-off after assembly!
Q: Can I skip the Greek yogurt?
A: Yes, replace with an equal amount of cream cheese or sour cream for a similar tangy, creamy texture.