Matcha No-Bake Cheesecake with Strawberries

Matcha No-Bake Cheesecake with Strawberries

Matcha No-Bake Cheesecake with Strawberries

This recipe features a vibrant green matcha filling and a fresh strawberry topping, perfect for matcha lovers and dessert enthusiasts alike.


For the crust:

1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
For the matcha filling:

8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup heavy cream
2 tablespoons MegaPlants Matcha Magic
1 ½ cups fresh strawberries, halved

Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well until combined and press evenly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
Make the filling: In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Sift in the Matcha Magic: Sift the Matcha Magic powder into the cream cheese mixture and gently fold it in until fully incorporated. Ensure there are no clumps.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the matcha cream cheese mixture until just combined.
Assemble the cheesecake: Pour the matcha filling over the chilled crust. Spread evenly and smooth the top with a spatula.
Top with strawberries: Gently arrange the halved strawberries on top of the cheesecake filling, creating a decorative layer.
Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Serve: Before serving, remove the cheesecake from the springform pan and slice it into wedges. You can garnish with additional fresh strawberries, whipped cream, or a drizzle of white or matcha chocolate sauce.

For a richer matcha flavor, use slightly more Matcha Magic (start with 1 ½ tablespoons and adjust to your preference).
You can replace half of the graham cracker crumbs with finely ground pistachios or almonds for a nutty twist.
Instead of strawberries, you can use other fruits like blueberries, raspberries, or mango.
For a vegan option, use dairy-free cream cheese and substitute the heavy cream with coconut cream.

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