No-Bake Matcha Cheesecake with Ginger 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, no-bake cheesecake infused with earthy matcha powder, resting on a crisp ginger cookie crust for a refreshing finish. This Japanese-inspired recipe, ready in about 20 minutes, layers ginger snap cookies, unsalted butter, cream cheese 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 320 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 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups crushed ginger snap cookies with 5 tbsp melted unsalted butter. Press the mixture firmly into the bottom of an 8-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
  2. Step 2: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar until smooth and creamy using an electric mixer on medium speed.
  3. Step 3: Add 2 tbsp matcha green tea powder, 1 tbsp lemon juice, and 1 tsp vanilla extract to the cream cheese mixture. Mix on low speed until fully incorporated.
  4. Step 4: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks. Gently fold the whipped cream into the matcha-cream cheese mixture until smooth and airy.
  5. Step 5: Pour the filling over the prepared ginger crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 6 hours or overnight until set before serving.

Related recipes