No-Bake Matcha Green Tea Cheesecake with Coconut Crust
A smooth no-bake cheesecake infused with earthy matcha powder resting on a crunchy coconut and almond crust, perfect for an elegant yet easy dessert. This japanese-inspired desserts ready in about 25 minutes layers unsweetened shredded coconut, raw almonds, maple syrup 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 410 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 cup unsweetened shredded coconut
- 3/4 cup raw almonds
- 3 tbsp maple syrup
- 3 tbsp, melted coconut oil
- 16 oz, softened cream cheese
- 2/3 cup powdered sugar
- 1 cup, whipped heavy cream
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Step 1: In a food processor, pulse 1 cup unsweetened shredded coconut and 3/4 cup raw almonds until finely ground. Add 3 tbsp maple syrup and 3 tbsp melted coconut oil, then pulse until mixture clumps together.
- Step 2: Press the coconut-almond crust evenly into the bottom of an 8-inch springform pan. Place in the refrigerator to set while making the filling.
- Step 3: In a large bowl, beat 16 oz softened cream cheese and 2/3 cup powdered sugar until smooth and creamy. Add 1 tsp vanilla extract, 1 tbsp lemon juice, and 2 tbsp matcha green tea powder, mixing well.
- Step 4: Gently fold in 1 cup whipped heavy cream until fully incorporated and light.
- Step 5: Pour the matcha cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours or overnight until firm.
- Step 6: Remove cheesecake from pan, slice, and serve chilled. Optionally garnish with a light dusting of matcha powder.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Matcha Green Tea Cheesecake with Coconut Crust take to make?
Total time is about 25 minutes (25 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 with Coconut Crust?
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 with Coconut Crust?
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 with Coconut Crust 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 Green Tea Cheesecake with Coconut Crust?
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.
