No-Bake Matcha Cheesecake with Sweet Red Bean Swirl

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 developed and reviewed.

A smooth, no-bake cheesecake infused with earthy matcha powder and swirled with sweetened red bean paste for a Japanese-inspired dessert. This Japanese-inspired recipe, ready in about 20 minutes, layers cream cheese, granulated 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 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
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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 with 6 tbsp melted unsalted butter; stir until crumbs are evenly moistened. Press mixture firmly into the bottom of an 8-inch springform pan to form a crust. Chill in the refrigerator for 15 minutes.
  2. Step 2: In a large mixing bowl, beat 8 oz cream cheese with 1/2 cup granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Step 3: Add 1 cup heavy cream, 2 tbsp matcha powder, and 1 tsp vanilla extract to the cream cheese mixture. Beat on medium-high speed until the mixture thickens and holds soft peaks, about 3-4 minutes.
  4. Step 4: Scoop half of the matcha cheesecake batter into a separate bowl. Gently fold 1/2 cup sweetened red bean paste into this half to create a marbled effect.
  5. Step 5: Pour the plain matcha batter into the prepared crust and spread evenly, then spoon dollops of the red bean batter on top. Using a skewer or knife, swirl the two batters together to create a marbled pattern.
  6. Step 6: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until firm before serving.

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