No-Bake Matcha Cheesecake with Red Bean Swirl
A smooth, no-bake cheesecake infused with earthy matcha green tea and swirled with sweet red bean paste for a delicate Japanese-inspired dessert. This japanese-inspired desserts ready in about 28 minutes layers graham cracker crumbs, unsalted butter, melted, cream cheese, softened 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 360 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 graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 cup heavy cream
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
- 1/2 cup sweetened red bean paste
Instructions
- Step 1: Preheat oven to 350°F. Combine 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter in a bowl until evenly moistened. Press mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 8 minutes until lightly golden, then set aside to cool.
- Step 2: In a large mixing bowl, beat 16 oz softened cream cheese with 3/4 cup powdered sugar until smooth and creamy using an electric mixer on medium speed for 2-3 minutes.
- Step 3: Add 1 cup heavy cream, 2 tbsp matcha green tea powder, and 1 tsp vanilla extract to the cream cheese mixture. Beat on medium-high speed until stiff peaks form and mixture is fluffy, about 3-4 minutes.
- Step 4: Spoon half of the matcha cheesecake batter over the cooled crust, then dollop 1/2 cup sweetened red bean paste over it in small spoonfuls. Pour remaining batter on top and use a skewer or knife to gently swirl the red bean paste into the batter.
- Step 5: Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until fully set. Remove from springform pan, slice, and serve chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Matcha Cheesecake with Red Bean Swirl take to make?
Total time is about 28 minutes (20 min prep + 8 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 Red Bean Swirl?
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 Red Bean Swirl?
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 Red Bean Swirl 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 Red Bean Swirl?
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.
