No-Bake Matcha Green Tea Cheesecake Cups
Light and creamy no-bake cheesecake infused with earthy matcha powder, layered over a crunchy graham cracker crust in individual cups. This japanese-inspired desserts ready in about 20 minutes layers (150g) graham cracker crumbs, (85g), melted unsalted butter, (225g), softened 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 350 calories and feeds 6, 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 (150g) graham cracker crumbs
- 6 tbsp (85g), melted unsalted butter
- 8 oz (225g), softened cream cheese
- 3/4 cup (90g) powdered sugar
- 2 tbsp matcha powder
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- 1 tbsp, freshly squeezed lemon juice
Instructions
- Step 1: In a medium bowl, combine 1 1/2 cups (150g) graham cracker crumbs with 6 tbsp (85g) melted unsalted butter, stirring until crumbs are evenly moistened.
- Step 2: Divide the crust mixture evenly among 6 serving cups, pressing firmly into the bottom with the back of a spoon. Chill in the refrigerator while preparing the filling.
- Step 3: In a large bowl, beat 8 oz (225g) softened cream cheese with 3/4 cup (90g) powdered sugar and 2 tbsp matcha powder using a hand mixer on medium speed until smooth and pale green.
- Step 4: Add 1 tsp vanilla extract and 1 tbsp freshly squeezed lemon juice, mixing until combined.
- Step 5: In a separate chilled bowl, whip 1 cup (240ml) heavy cream to stiff peaks.
- Step 6: Gently fold the whipped cream into the matcha cream cheese mixture in three additions, folding carefully to maintain airiness.
- Step 7: Spoon or pipe the cheesecake filling over the chilled crusts in the cups, smoothing the tops.
- Step 8: Refrigerate the cups for at least 4 hours or overnight to set before serving.
Frequently asked questions
How long does No-Bake Matcha Green Tea Cheesecake Cups 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 Green Tea Cheesecake Cups?
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 Green Tea Cheesecake Cups?
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 Green Tea Cheesecake Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Green Tea Cheesecake Cups?
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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