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No-Bake Matcha Oreo Cheesecake

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No-Bake Matcha Oreo Cheesecake is so easy to make! A smooth dessert with Oreo crust, creamy mousse-like matcha cheesecake, and chopped Oreos fillings.

no bake matcha oreo cheesecake

No-bake cheesecake recipes are my favorite. They are so easy and quick to make with just a few ingredients. In addition, you never have to worry about any cracking in the oven.

This No-Bake Matcha Oreo Cheesecake was adapted from my No-Bake Oreo Cheesecake. The cake consists of Oreo crust, matcha cheesecake filling with chopped Oreos. Then, it is finished with whipped cream topping. 

Matcha and Oreos surprisingly go surprisingly well together. The bitterness of matcha powder cuts back the sweetness of the Oreos and cheesecake. Moreover, the Oreos give this cheesecake a satisfying crunch to balance the super creamy cheesecake filling.

no bake matcha oreo cheesecake

How Much Oreos Do You Need?

An Oreo pack of 137 gr contains 14 Oreos. For making the 6-inch/15 cm Matcha Oreo Cheesecake without the decoration, you will need 28 Oreos, so you will need 2 packs of 137 gr Oreo. And if you want to decorate the cake like the picture, you will need additional 5 mini Oreos.

  • Crust: 18 Oreos 
  • Cheesecake filling: 10 Oreos
  • Topping: 5 mini Oreos
no bake matcha oreo cheesecake

The Best Way to Crush the Oreos

Here are the options to get the Oreos crushed finely:

  • Food Processor. Place your Oreos in a food processor and pulse them until they are finely ground.
  • Pestle and Mortar. Put Oreos into a pestle and mortar to grind. Do them in batches to ensure the mortar is not too full. 
  • Plastic Bag and Rolling Pin. Simply pop your Oreos into a plastic bag and give them a bash.

How to Adjust the Recipe for Other Pan Sizes

This recipe will make a 6-inch/15 cm diameter cake with 5 cm height. I personally love making small cakes because it is the perfect size for a small family like mine.

This recipe also works well for bigger pan sizes. You will only need to double the recipe for 8-inch/20 cm or 9-inch/22 cm pans with the same cake height.

no bake matcha oreo cheesecake

More Cheesecake Recipes

While you are here, check out also these cheesecake recipes!

no bake matcha oreo cheesecake
5 from 3 votes

No-Bake Matcha Oreo Cheesecake

No-Bake Matcha Oreo Cheesecake is so easy to make! A smooth dessert with Oreo crust, creamy mousse-like matcha cheesecake, and chopped Oreos fillings.
Author: Jaja Bakes
Course: Dessert
Cuisine: Japanese
Servings: 1 6-inch/15 cm cake
Tap or hover to scale!
Prep Time45 minutes
Total Time45 minutes


Oreo Crust

  • 18 Oreos
  • 1/4 cup (55 gr) unsalted butter, melted

Matcha Cheesecake

  • 8.8 oz (250 gr) cream cheese, room temperature
  • 1/2 cup (65 gr) confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp gelatin powder
  • 1 1/2 tbsp matcha powder
  • 3 1/2 tbsp hot water, divided
  • 1/2 cup (120 ml) heavy whipping cream
  • 10 Oreos, roughly chopped


  • Whipped cream
  • 5 mini Oreos
  • Rosemary



  • Separate the cream filling from the Oreos into 2 different bowls.
  • Place the cookies into a plastic bag and crush the cookies into fine crumbs with a rolling pin.
  • In a medium bowl, mix the crumbs and melted butter until the crumbs are moistened.
  • Line the side of a 6-inch/15 cm cake ring or springform pan with parchment paper or transparent cake collar. If using a cake ring, line the bottom with a cake board or other flat surface).
  • Pour the crumbs into the pan. Use a flat-bottom glass to press the crust onto the bottom and up the sides about 1-inch/2.5 cm up the sides of the pan.
  • Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.


  • In a small bowl, mix matcha powder and 2 tbsp hot water until well combined. Set aside.
  • In a small bowl, bloom gelatin powder with 1 1/2 tbsp water for 5 minutes. Heat in a microwave or over a water bath until the gelatin is dissolved.
  • Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, confectioners' sugar, and vanilla extract until smooth and well combined.
  • While the mixer is running, pour the dissolved gelatin into the cream cheese mixture and beat until well combined.
  • Add matcha mixture and beat until well combined.
  • Add heavy whipping cream and mix on low speed with your mixer just until well combined. Fold in the chopped Oreos.


  • Pour the cheesecake batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.
  • Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.
  • Release the cheesecake from the mold. Peel the parchment paper/acetate sheet.
  • Pipe whipped cream on top and decorate with mini Oreos and rosemary.
  • Serve chilled.



Serving: 1whole cake | Calories: 3793kcal | Carbohydrates: 344g | Protein: 56g | Fat: 251g | Saturated Fat: 131g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 81g | Trans Fat: 2g | Cholesterol: 524mg | Sodium: 2283mg | Potassium: 1356mg | Fiber: 11g | Sugar: 225g | Vitamin A: 7817IU | Vitamin C: 1mg | Calcium: 435mg | Iron: 50mg
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    1. Yes, you can. If you plan to make the cake without gelatin, I recommend whipping the heavy whipping cream until stiff peaks before adding it to the cream cheese mixture. This will help the cheesecake mixture to set properly in the fridge.