No-Bake Matcha White Chocolate Cheesecake
This post may contain affiliate links. Please read my disclosure policy for details.
This No-Bake Matcha White Chocolate Cheesecake is incredibly creamy, perfectly sweet, with subtle bitter matcha and white chocolate flavors.
I know that it has not been long since the last time I posted No-Bake Matcha Oreo Cheesecake. And yes, I am back with another matcha cheesecake recipe and it is a really good one, even better than the previous one. Today, I am sharing this No-Bake Matcha White Chocolate Cheesecake recipe.
Tell Me More About This Cheesecake
This beautiful cake has a digestive biscuit crust that is filled with layers of matcha and white chocolate cheesecake with a matcha swirl on top. The layers make it looks impressive, and you truly get the best of both worlds.
This No-Bake Matcha White Chocolate Cheesecake is incredibly creamy and rich, with a delicious subtle white chocolate flavor that pairs beautifully with the matcha powder in the cheesecake filling. It brings the characteristic bitter flavor of matcha and the sweetness from white chocolate that actually balances out the flavors quite well.
The white chocolate flavor in this one is not quite as prominent, but it does give it a more refined flavor profile and makes the cheesecake even creamier. It also helps the cheesecake set in the fridge perfectly with a tenderly firm consistency.
The Components
- Digestive biscuit crust. Buttery and crunchy crust made from a mixture of digestive biscuit crumbs and melted butter.
- Matcha white chocolate cheesecake. The green middle layer is made from the same white chocolate cheesecake batter with the addition of matcha. The matcha balances out the richness and sweetness of the white chocolate with its signature earthy flavor.
- White chocolate cheesecake. The white chocolate flavor is very subtle here, but it makes the cheesecake a lot creamier with a more refined flavor.
- Matcha swirl. Beautiful marbled effect on top to finish the cake. It is similar to the matcha white chocolate cheesecake batter, but with a more intense matcha flavor.
Choosing the Right Matcha
Some of you may get confused about the difference between green tea and matcha. Don’t confuse matcha with the same green tea that you drink at home or Japanese restaurants. The names are slightly deceptive because green tea and matcha are used interchangeably, but they are actually slightly different. Matcha and green tea both come from the same plant, camellia sinensis, but they are grown and processed differently.
Matcha is made from whole green tea leaves that have been pulverized into a super fine powder. Because the whole leaf is powdered and ingested, instead of just water infused through the tea leaves, matcha has significantly greater substances and deeper flavor than green tea. Moreover, you cannot grind the regular green tea to make matcha, considering matcha is made from shade-grown tea leaves. Processing regular green tea involves the leaves being left in the sun. Comparatively, matcha bushes are specifically kept undercover to increase the chlorophyll and amino acid level in the leaves. That is why matcha has a much richer flavor than green tea.
Please note that matcha comes in both ceremonial-grade and culinary-grade. Ceremonial-grade matcha is considered higher quality and should be used for drinking. Meanwhile, the culinary-grade powder is intended for baking and cooking purposes.
More Matcha Recipes
- Matcha White Chocolate Brownies
- Zebra-Striped Matcha Shortbread Cookies
- Matcha Panna Cotta
- Eggless Matcha Tiramisu Cake
- Matcha Brownie Cookies
- Matcha Pancakes
More Cheesecake Recipes
- New York Cheesecake
- Basque Burnt Cheesecake
- No-Bake Avocado Lime Cheesecake
- Strawberry Cheesecake Ice Cream Cake
- No-Bake Oreo Cheesecake
Ingredients
Crust
- 2/3 cup (80 gr) digestive biscuit/graham cracker crumbs
- 2 tbsp (30 gr) unsalted butter, melted
Cheesecake
- 8.8 oz (250 gr) cream cheese, room temperature
- 2 1/2 tbsp (20 gr) confectioners’ sugar
- 1/2 tsp vanilla extract
- 1/2 cup (85 gr) white chocolate, melted
- 2 tsp gelatin powder
- 2 tbsp water
- 3/4 cup (180 ml) heavy whipping cream
- 1 2/3 tbsp matcha powder, divided
- 3-4 tbsp hot water, divided
Instructions
Crust
- 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).
- In a medium bowl, stir together digestive biscuit crumbs with melted butter until well combined.
- Pour the crumbs into the pan. Use a flat-bottom glass to press the crust onto the bottom.
- Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.
Cheesecake
- 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.
- Add melted white chocolate and beat until well combined.
- In a small bowl, bloom gelatin powder with water for 5 minutes. Heat in a microwave or over a water bath until the gelatin is dissolved.
- Pour the dissolved gelatin into the cream cheese mixture and beat until well combined.
- In a separate bowl, whisk the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture. Mix on low speed with your mixer just until well combined.
- In a separate medium bowl, divide one-third of the batter. This will be your white layer. In a separate small bowl, divide 2-3 tablespoons of batter for the swirl. Set aside.
Assembly
- In a small bowl, sift in 1 tbsp matcha powder and add 2-3 tbsp hot water. Stir to combine. Sift the matcha mixture into two-third of the batter. Stir until well combined.
- Pour the matcha batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.
- Freeze for 10-15 minutes to set the cheesecake.
- Pour the remaining one-third batter over the cooled matcha cheesecake. Carefully spread it around into one even layer. Set aside.
- In a small bowl, sift in 2 tsp matcha powder and add 1 tbsp hot water. Stir to combine. Sift in the matcha mixture into the remaining 2-3 tbsp batter. Mix until well combined.
- Spoon dollops of the matcha batter randomly on top of the cheesecake. Use a toothpick or knife to make the swirl pattern.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.
- Remove the cheesecake from the pan and carefully peel off the cake collar. Smooth the edge with an offset spatula if preferred. Serve and enjoy!
