No-Bake Matcha Cheesecake with Sweet Red Bean Swirl
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 desserts 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.
Ingredients
- 8 oz cream cheese
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 2 tbsp matcha powder
- 1 tsp vanilla extract
- 1/2 cup sweetened red bean paste
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until firm before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Matcha Cheesecake with Sweet Red Bean Swirl 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 Sweet 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 Sweet 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 Sweet 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 Sweet 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.
