No-Bake Matcha Cheesecake with Coconut Crust
A smooth and velvety no-bake cheesecake infused with vibrant matcha green tea powder, set on a toasted coconut and almond crust for a refreshing dessert. This japanese-inspired desserts ready in about 20 minutes layers unsweetened shredded coconut, raw almonds, maple syrup 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 280 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 cup unsweetened shredded coconut
- 1/2 cup raw almonds
- 3 tbsp maple syrup
- 4 tbsp, melted unsalted butter
- 16 oz, softened cream cheese
- 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 food processor, pulse 1 cup unsweetened shredded coconut and 1/2 cup raw almonds until finely chopped. Transfer to a bowl and stir in 3 tbsp maple syrup and 4 tbsp melted unsalted butter until mixture sticks together.
- Step 2: Press the coconut-almond mixture evenly into the bottom of an 8-inch springform pan to form the crust. Refrigerate while preparing the 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: Whisk 2 tbsp matcha green tea powder with 1 tbsp lemon juice and 1 tsp vanilla extract in a small bowl to dissolve.
- Step 5: Add the matcha mixture to the cream cheese mixture and mix until fully combined.
- Step 6: In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the matcha cream cheese mixture until smooth and airy.
- Step 7: Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 6 hours or overnight until set.
- Step 8: Release the cheesecake from the springform pan before serving. Optionally, dust with extra matcha powder or garnish with toasted coconut flakes.
Frequently asked questions
How long does No-Bake Matcha Cheesecake with Coconut 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 Coconut 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 Coconut 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 Coconut 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 Coconut 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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