No-Bake Matcha Cheesecake with Almond Crust
A smooth, no-bake cheesecake infused with earthy matcha powder atop a crunchy almond crust offers a refreshing twist on a classic dessert. This japanese-inspired desserts ready in about 20 minutes layers almond flour, unsalted butter, melted, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups almond flour
- 6 tbsp unsalted butter, melted
- 2 tbsp powdered sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups almond flour with 6 tbsp melted unsalted butter and 2 tbsp powdered sugar; stir until mixture resembles wet sand.
- Step 2: Press the almond mixture firmly into the bottom of an 8-inch springform pan to form an even crust; chill in refrigerator while preparing filling.
- Step 3: In a large bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until smooth and creamy.
- Step 4: Add 1 tbsp lemon juice, 1 tsp vanilla extract, and 2 tbsp matcha green tea powder to the cream cheese mixture; beat until fully incorporated and vibrant green.
- Step 5: In a separate bowl, whip 1 cup cold heavy cream to stiff peaks, then gently fold it into the matcha cream cheese mixture until smooth.
- Step 6: Pour the filling over the chilled almond crust, smoothing the top with a spatula.
- Step 7: Refrigerate the cheesecake for at least 6 hours or overnight until firm before removing from pan and serving.
Frequently asked questions
How long does No-Bake Matcha Cheesecake with Almond Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Matcha Cheesecake with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Matcha Cheesecake with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Matcha Cheesecake with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Matcha Cheesecake with Almond Crust?
Japanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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