If you’ve been searching for a dessert that feels indulgent yet surprisingly wholesome, this no bake matcha cheesecake is about to become your new obsession.
It’s creamy, earthy, subtly sweet, and best of all completely dairy-free. Whether you’re plant based, lactose intolerant, or simply curious about matcha in dessert form, this recipe delivers on every level.
No oven required, no complicated techniques, and results that look and taste like they came straight from a high-end bakery.
Let’s break it all down.
What Makes This Cheesecake Special?
Matcha has been having a major moment in the US food scene, and for good reason. This Japanese green tea powder brings a distinctive earthy, slightly bitter flavor that pairs beautifully with creamy, sweet bases. In this recipe, the matcha is dissolved before being folded into a velvety dairy free cream cheese filling, which means you get smooth, even flavor throughout no dry pockets, no clumps. The result is a perfectly balanced bite every single time.
Add to that a buttery cookie crust and a cloud of white chocolate whipped cream on top, and you’ve got a dessert that genuinely impresses.
The Ingredients
For the crust:
- 60g (about 2 oz or roughly ½ cup) of your favorite cookies — graham crackers, Oreos, or any store-bought or homemade cookie work great here
- 30g (2 tablespoons) dairy-free melted butter (brands like Earth Balance or Miyoko’s work well)
For the filling:
- 120g (about ½ cup) dairy-free cream cheese (Violife or Kite Hill are excellent US options)
- 60g (¼ cup) dairy-free coconut whipping cream
- 45g (about 3½ tablespoons) sugar of your choice — granulated, coconut sugar, or cane sugar all work
- 1 tsp pure vanilla extract
- 6g (about 2 teaspoons) matcha powder, dissolved in 3 teaspoons of water
For the topping:
- White chocolate whipped cream (store-bought or homemade)
How to Make It: Step by Step Instructions
Step 1: Make the Crust
Start by placing your cookies into a food processor and blitzing them into fine crumbs.
You want a texture that resembles wet sand not too chunky, not too powdery. Add the melted dairy-free butter and pulse a few more times until the mixture holds together when you press it between your fingers.
Line a standard muffin tin with cupcake liners, then firmly press the cookie mixture into the base of each liner. Use the back of a spoon or the bottom of a small glass to really pack it in a loose crust won’t hold up. Once done, pop the tray into the freezer while you work on the filling.
Step 2: Mix the Matcha Filling
Before anything else, dissolve your matcha powder in 3 teaspoons of water and stir it into a smooth paste. This step is key dissolving the matcha first prevents those stubborn green lumps from ruining the texture of your filling.
In a large mixing bowl, beat together the dairy-free cream cheese, sugar, vanilla extract, and matcha paste on medium speed until completely smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula every minute or so to make sure everything is fully incorporated.
Once the cream cheese mixture is lump-free and silky, add the coconut whipping cream and continue whisking until the filling is light, smooth, and holds its shape. Don’t rush this step the texture of the final cheesecake depends on how well you incorporate everything here.
Step 3: Fill and Refrigerate
Pull your frozen crusts out of the freezer. Spoon or spread the matcha filling evenly over each crust, smoothing the tops with the back of a spoon or a small offset spatula. Cover the tray and place it in the refrigerator for at least 8 hours overnight is even better. The filling needs time to firm up completely before serving, so don’t skip this step even if it’s tempting.
Step 4: Top and Serve
When you’re ready to serve, remove the cheesecakes from the refrigerator. Pipe white chocolate whipped cream on top of each mini cheesecake. Serve immediately and enjoy.
Make sure your dairy-free cream cheese is at room temperature before you begin — cold cream cheese will clump and resist blending. If you’re using coconut whipping cream, refrigerate the can overnight and scoop only the thick cream from the top. Room-temperature coconut cream won’t whip properly.
Tips for the Best Results
When it comes to choosing your matcha, quality matters. Look for ceremonial-grade or culinary-grade matcha from reputable brands at health food stores or online. Lower-quality matcha tends to taste bitter and dull rather than fresh and grassy.
For the cookies, graham crackers give you that classic American cheesecake crust flavor, but Oreos (with the filling removed or kept in, your call) create a richer, chocolatey base that also complements the matcha beautifully.
No Bake Matcha Cheesecake Recipe That’s Completely Dairy Free
Ingredients
- 2.1 ounces Cookies or graham crackers store-bought or homemade
- 1.1 ounces Dairy-free melted butter e.g. Earth Balance or Miyoko’s
- 2.1 ounces Dairy-free coconut whipping cream
- 4.3 ounces Dairy-free cream cheese e.g. Violife or Kite Hill, room temperature
- 1.6 ounces Sugar of choice granulated, coconut, or cane sugar
- 1 teaspoons Pure vanilla extract
- 0.2 ounces Matcha powder
- 3 teaspoons Water to dissolve matcha
- 0.5 cups White chocolate whipped cream for topping
Instructions
- Make the cookie crust: Blitz 2.1 ounces Cookies or graham crackers (store-bought or homemade) in a food processor into fine crumbs. Add 1.1 ounces Dairy-free melted butter (e.g. Earth Balance or Miyoko’s) and pulse until the mixture holds together like wet sand. Firmly press into the base of cupcake liners in a muffin tin.
- Freeze the crust: Place the muffin tin in the freezer to set the crust while you prepare the filling.
- Dissolve the matcha: Mix 0.2 ounces Matcha powder with 3 teaspoons Water (to dissolve matcha) and stir into a smooth lump-free paste. Set aside.
- Beat the filling: Beat 4.3 ounces Dairy-free cream cheese (e.g. Violife or Kite Hill), room temperature, 1.6 ounces Sugar of choice (granulated, coconut, or cane sugar), 1 teaspoons Pure vanilla extract, and the dissolved matcha paste on medium speed until perfectly smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Add whipping cream: Add 2.1 ounces Dairy-free coconut whipping cream and whisk until fully combined, smooth, and no lumps remain.
- Fill and refrigerate: Spoon the matcha filling evenly over the frozen crusts and smooth the tops. Cover and refrigerate to set fully.
- Top and serve: Remove from the refrigerator. Pipe 0.5 cups White chocolate whipped cream (for topping) on top of each cheesecake. Serve immediately and enjoy!
Notes
Prep Time: 20 minutes | Chill Time: 8 hours (overnight) | Total Time: 8 hours 20 minutes
- Dairy-free cream cheese must be at room temperature before beating cold cream cheese will clump.
- Refrigerate your coconut whipping cream can overnight and use only the thick cream from the top.
- Use ceremonial-grade or culinary-grade matcha for the best flavor avoid low-quality powder.
- Graham crackers give a classic crust; Oreos (filling removed) create a richer chocolatey base.
- No food processor? Crush cookies in a zip-lock bag with a rolling pin.
- Store covered in the refrigerator for up to 4 days, or freeze (without topping) for up to 3 weeks.
Absolutely. Use a standard 6-inch springform pan. The process is identical — just press the crust into the base, pour in the filling, and refrigerate. You may need to add an extra hour or two to the setting time.
Store them covered in the refrigerator for up to 4 days. The filling stays creamy and holds its shape well. If you want to keep them longer, freeze them without the whipped cream topping for up to 3 weeks, then thaw in the fridge overnight before serving.
Yes. If you’re not dairy-free, regular cream cheese and unsalted butter work perfectly in the same quantities.
No food processor? No problem. Place the cookies in a zip-lock bag and crush them with a rolling pin until you get fine crumbs. It takes a little more elbow grease but works just as well.
This recipe strikes a balance the sugar and vanilla bring sweetness, while the matcha adds an earthy, slightly bitter undertone that keeps the dessert from feeling cloying. If you prefer a stronger matcha flavor, increase the powder to 8g. If you want it milder, scale back to 4g.
Of course. Plain whipped coconut cream works just as well, or you can dust a little extra matcha powder on top for a more elegant, minimalist finish.
