No-Bake Matcha Cheesecake with Black Sesame Crust
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 desserts ready in about 20 minutes layers softened 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.
Ingredients
- 16 oz, softened cream cheese
- 3/4 cup powdered sugar
- 1 cup heavy cream
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/2 cup, toasted black sesame seeds
- 6 tbsp, melted unsalted butter
Instructions
- 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.
- 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.
- 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.
- Step 4: In a separate bowl, whip 1 cup heavy cream until stiff peaks form, about 4-5 minutes.
- Step 5: Gently fold the whipped cream into the matcha cream cheese mixture using a spatula, folding carefully to keep it airy and smooth.
- Step 6: Pour the filling over the chilled crust in the springform pan, smoothing the top with a spatula.
- Step 7: Refrigerate the cheesecake for at least 6 hours, preferably overnight, until set and firm.
- Step 8: Remove the springform pan sides before serving. Slice and enjoy chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Matcha Cheesecake with Black Sesame 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 Black Sesame 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 Black Sesame 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 Black Sesame 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 Black Sesame 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.
