No-Bake Matcha Cheesecake with Black Sesame Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A smooth and lightly sweetened no-bake cheesecake infused with earthy matcha powder, set on a nutty black sesame and graham cracker crust. This Japanese-inspired recipe, ready in about 20 minutes, layers cream cheese, powdered sugar, heavy cream 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 350 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.

Prep: 20 min Serves 8 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup toasted black sesame seeds, and 6 tbsp melted unsalted butter; stir until evenly moistened. Press this mixture firmly into the bottom of an 8-inch springform pan to form the crust; refrigerate while preparing the filling.
  2. Step 2: In a large bowl, beat 16 oz softened cream cheese and 3/4 cup powdered sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
  3. Step 3: Add 2 tbsp matcha green tea powder and 1 tsp vanilla extract to the cream cheese mixture; beat until fully incorporated and the mixture turns a pale green.
  4. Step 4: In a separate bowl, whip 1 cup heavy cream until stiff peaks form, about 4-5 minutes.
  5. Step 5: Gently fold the whipped cream into the matcha cream cheese mixture using a spatula, folding carefully to keep it airy and smooth.
  6. Step 6: Pour the filling over the chilled crust in the springform pan, smoothing the top with a spatula.
  7. Step 7: Refrigerate the cheesecake for at least 6 hours, preferably overnight, until set and firm.
  8. Step 8: Remove the springform pan sides before serving. Slice and enjoy chilled.

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