This no-bake cheesecake combines lemon zest and matcha powder with a cream cheese filling and graham-cracker crust. Prepare it ahead and refrigerate until set before slicing.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/2 tablespoons matcha green tea powder
- Zest of 1 washed lemon
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy cream, chilled
Optional toppings
- Whipped cream
- Washed lemon slices
- Additional matcha powder for dusting
Instructions
Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly mixed.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth.
Add the 1/2 cup sugar, matcha powder, lemon zest, and vanilla. Mix until well combined.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it.
Spread the filling evenly over the chilled crust.
Cover and refrigerate for at least 4 hours, or longer as needed, until set and firm enough to slice.
Add any optional toppings just before serving.
Carefully release the springform pan, slice, and serve chilled. Keep the cheesecake refrigerated until serving and return leftovers to the refrigerator.
Use matcha, not brewed tea
This recipe calls for matcha powder mixed directly into the filling. Do not substitute brewed green tea or unground loose leaves without a separately tested recipe adjustment. Matcha contains caffeine.
Explore our Green Tea collection for tea to serve alongside your dessert. The collection link is a pairing suggestion, not a claim that every listed tea is suitable for the filling.
Check all ingredient labels when accommodating dietary needs, including the cream cheese, cream, crackers, and toppings.
