Matcha no bake cheesecake
A creamy, grassy green tea cheesecake on a buttery biscuit base, set in the fridge with no oven needed.
- Time25 min plus chilling
- LevelEasy
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line the base and sides of a 18 cm loose bottomed tin with baking paper.
- 2
Mix the crushed biscuits with the melted butter until they look like wet sand. Press firmly into the base of the tin with the back of a spoon. Chill for 15 minutes.
15 min - 3
Sift the icing sugar and 3 tablespoons matcha into a large bowl. Add the cream cheese and vanilla and beat until smooth with no lumps.
- 4
In another bowl, whip the cream to soft peaks. Fold it into the cream cheese mixture in two goes.
- 5
Spoon the filling onto the base and smooth the top with a palette knife. Tap the tin to settle it.
- 6
Chill for at least 5 hours, or overnight, until firm enough to slice.
300 min - 7
Lift out of the tin, dust with the last teaspoon of matcha through a sieve and slice with a hot, dry knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
