This creamy Strawberry Matcha Cheesecake consists of a matcha base topped with a smooth strawberry cream cheese layer! No baking required!
In summer, nothing makes me happier than a no-bake cheesecake! Cheesecake has been one of my favorite desserts but baking one, especially during the hot summer months, is not! Last year, I shared this amazing no-bake blueberry-lemon cheesecake. This time, I tried making cheesecake using two other favourite ingredients: matcha and fresh strawberries!
This creamy strawberry matcha cheesecake is made with a vanilla-wafer matcha base and topped with a light and fluffy from-scratch strawberry cream cheese topping! This no-bake cheesecake is surprisingly easy to do, requires no oven time, and is the perfect make-ahead summer dessert. It's also a great way to use up those extra strawberries when in season (even the not-so-nice looking ones, as they will be pureed!), and look at that beautiful green and pink color combination!
This no-bake matcha strawberry cheesecake is light, fluffy, and presents beautifully. If you love strawberries and matcha, and would love a no-bake and make-ahead option, this is the dessert for you!
Classic Baked Cheesecake vs. No-Bake Cheesecake
What is the difference between a baked and a no-bake cheesecake? Whereas the baked cheesecake contains eggs and required baking over a water-bath followed by chilling in a refrigerator, the no-bake cheese cake does not contain eggs, but is softer, fluffier, and has a mousse-like consistency.
Ingredients for No-Bake Strawberry Matcha Cheesecake
This Strawberry Matcha Cheesecake is made in 2 parts: the bottom matcha crust and the strawberry-cream cheese topping.
For the matcha crust, you will need the following:
Wafers - these will make up the base of the cheesecake. I love using vanilla wafers for their sweet taste and because they combine beautifully with matcha. You can use other flavored wafers, graham crackers, or digestive biscuits if you wish, but I suggest you add 1-2 tbsp. of granulated sugar if you use plain biscuits.
Matcha Powder - Since we will not be baking with matcha, you don't need to use premium quality matcha (because we don't risk the discoloration that comes with baking). Nevertheless, I suggest using a good-quality matcha for best results.
Butter - Use unsalted butter and melt it in the microwave before using.
For the Strawberry Cream Cheese Filling, you will need:
Strawberries - Use fresh strawberries. This recipe is a great way to use overripe or extra strawberries since we will be pureeing them!
Vanilla - vanilla extract for flavoring
Cornflour - This will be used when simmering strawberry puree to thicken the mixture. Always mix cornflour in a small amount of cold water before using to prevent clumping.
Gelatin - This will be added to the strawberry-cornflour puree to thicken the cheesecake filling when cooling.
Cream Cheese - Use full-fat tub or brick style cream cheese for best results.
Fresh Cream - or heavy cream or whipping cream will give this cheesecake a soft fluffy texture. Use straight out of the fridge to ensure stiff peaks!
Granulated sugar - this will be mixed with cream cheese for sweetness. You can also use powdered sugar, but granulated sugar is just fine (it will not result in a crunchy-sugary texture).
Making Strawberry Matcha Cheesecake (Step by Step)
Step 1: Make the Matcha Base
To make the matcha cheesecake base, melt the butter and crush the vanilla wafers/ graham crackers/ digestive biscuits in a food processor. Transfer crushed wafers to a mixing bowl, add melted butter and (sifted) matcha powder and mix.
Transfer the base mixture to a 9x9 inch brownie pan lined with parchment/baking paper. Alternatively, you can use a 9 inch round springform pan. Press the mixture to the bottom of your pan, using a spatula or the back of a glass, and transfer to a refrigerator.
Step 2: Make the Filling
Start by washing, draining, and hulling the strawberries. Then, puree the strawberries until smooth.
Transfer strawberry puree to a small saucepan on medium heat and add vanilla extract. In the meantime, dissolve cornflour in 1 tbsp. cold water. Add the cornflour mixture to the strawberry puree and bring to a simmer (4-5 minutes).
Whilst strawberries are simmering, place 1 tbsp. of cold water in a small bowl and sprinkle gelatin powder in the water. Allow to stand for 5-10 minutes. Then, heat the gelatin-water mixture in the microwave for 20 seconds, and stir to dissolve.
Stir gelatin mixture to the strawberry puree and turn off heat. Transfer strawberry mixture to a glass bowl and cool completely.
In the meantime, whip heavy cream to stiff peaks. You can do this in a stand mixer fitted with the paddle attachment and beat on medium-high speed until stiff peaks form. Transfer whipped cream to a glass bowl and refrigerate until using.
Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until smooth and creamy (2-3 minutes). Add the cooled strawberry puree (make sure it has cooled down) in two additions and mix on medium-low speed until combined.
Using a spatula, fold in the whipped cream and combine with mixture. Pour the filling over the prepared crust, spread evenly using a spatula, and chill for 4-5 hours.
Slice cheesecake into squares, sprinkle with sifted matcha and sliced strawberries, and serve cold.
Storing and Making Ahead
This no-bake Strawberry Matcha Cheesecake is perfect to make ahead because it requires 4-5 hours of refrigeration time. Once set, store in an airtight container in a refrigerator for up to 5 days.
You Might Also Like:
No-Bake Strawberry Matcha Cheesecake
- 113 g unsalted butter melted (½ cup)
- 1½ tbsp. matcha powder good quality, sifted
- 225 g vanilla wafers crushed (see notes)
- 250 g fresh strawberries washed, drained, and hulled (approx 1¼ cups)
- 1 tsp. vanilla extract
- 1 tbsp. cornstarch dissolved in 1 tbsp. cold water
- 1 tsp. gelatin powder dissolved in 1 tbsp. cold water
- 160 mL heavy cream cold (⅔ cup)
- 360 g cream cheese full-fat, brick style or tub, room-temperature (12.7 oz or 2 tubs)
- 100 g granulated sugar (½ cup)
- Line a 9x9 inch brownie pan with parchment/baking paper. Alternatively, grease a round 9-inch springform cake tin with butter.
- Crush wafers using a food processor. Melt butter in microwave safe-bowl. Transfer crushed wafers to mixing bowl, add melted butter and sifted matcha powder. Mix until well-combined.
- Transfer base crust evenly to bottom of brownie pan/cake tin and press firmly using the back of a glass.
- Hull, wash and drain strawberries. Transfer to food processor/blender and blend until smooth. Place 1 tbsp. cold water in a small bowl and sprinkle with gelatin powder. Allow to set for 5-10 minutes.
- Whilst gelatin is setting, place pureed strawberries and vanilla extract in small saucepan on medium heat. Dissolve cornstarch in 1 tbsp. cold water and add to strawberry puree. Stir well. Bring mixture to a simmer (4-5 minutes).
- Warm gelatin-water mixture in microwave for 20 seconds and stir to dissolve. Add gelatin mixture to strawberry puree, stir well, and switch off heat. Transfer strawberry mixture to glass bowl and cool completely.
- Place heavy cream in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until stiff peaks form. Transfer to a glass bowl and place in refrigerator until ready to use.
- Place cream cheese and granulated sugar in a bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until smooth and creamy (about 2 minutes).
- Slowly add cooled strawberry puree mixture (make sure it has completely cooled down) in two additions, mixing on medium-low speed between each addition until incorporated.
- Fold in whipped cream using a spatula and mix to combine. Spread strawberry filling onto cooled crust, smooth using a spatula, and chill for 4-5 hours until set.
- Once set, slice into squares and top with sliced strawberries and/or sifted matcha as desired.