This two-toned No-Bake Strawberry Matcha Cheesecake with a matcha base and a strawberry-cheesecake layer is smooth, creamy, and delicious!
During hot summer days, nothing beats a cold no-bake cheesecake! This no-bake strawberry matcha cheesecake is rich, delicate, and refreshing.
With its wonderful two-toned layers, this cheesecake combines two amazing flavours: matcha and strawberry. It's super simple to make, and a great way to use up extra strawberries when in season!
The bottom layer of this cheesecake consists of a vanilla-wafer matcha base which is topped with a light and fluffy homemade cream cheese topping with fresh strawberries!
This no-bake matcha cheesecake is surprisingly easy to do, and makes the perfect make-ahead summer dessert.
This delish summer dessert 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 a classic baked cheesecake contains eggs and requires baking over a water-bath followed by chilling in a refrigerator, this no-bake cheesecake does not contain eggs, but has a softer, fluffier, and mousse-like consistency.
Ingredients and Variations
This Strawberry Matcha Cheesecake consists of two distinctive layers: a matcha base and a strawberry-cream cheese topping.
For the matcha base layer, you will need the following:
Vanilla Wafers - these will make up the base of the cheesecake.
I recommend vanilla wafers for their sweet taste and because they combine beautifully with matcha.
You can also use other flavored wafers, graham crackers, or digestive biscuits if you wish. If using plain biscuits, I suggest you add 1-2 tbsp. of granulated sugar for sweetness.
Matcha Powder - Since we will not be baking with matcha, you don't need to use premium quality matcha (since there's no risk of discoloration that comes with baking).
Nevertheless, I suggest using a good-quality matcha for best results.
Butter - You will need melted unsalted butter to complete the base for this cheesecake.
For the Strawberry Cream Cheese layer, you will need:
Strawberries - Use fresh strawberries for this recipe, but feel free to use ripe or ugly looking ones as they will be blended.
Vanilla Extract - Flavour enhancer
Cornflour - or cornstarch. Needed to thicken the strawberry cheesecake layer.
TIP: 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/whipping cream which gives this cheesecake a soft fluffy texture. Use straight out of the refridgerator 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).
How to Make Strawberry Matcha Cheesecake
Step 1: Matcha Base Crust
Melt the butter in a microwave safe bowl.
Crush the vanilla wafers 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: Strawberry Cream Cheese Filling
Wash, drain, and hull the strawberries. Then, puree the strawberries in a food processor/blender until smooth.
Transfer strawberry puree to a small saucepan on medium heat and add vanilla extract.
In the meantime, dissolve cornflour in 1 tablespoon of cold water. Add the cornflour mixture to the strawberry puree and bring to a simmer (4-5 minutes).
Whilst strawberries are simmering, place 1 tablespoon 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 the gelatin.
Stir gelatin mixture to the strawberry puree and remove from heat. Transfer the strawberry mixture to a glass bowl and cool completely.
Whip heavy cream to stiff peaks. You can do this in a stand mixer fitted with the whisk 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 (1-2 minutes).
Step 3: Assembly and Chilling
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 the strawberry mixture.
Pour the filling over the prepared crust, spread evenly using a spatula, and chill for 4-5 hours.
Slice cheesecake, top with extra strawberries, and serve cold.
Tips for the Best Cheesecake
- For accurate results, weigh your ingredients using a digital weighing scale.
- Dissolve cornstarch in cold water, otherwise it may clump.
- Sift matcha powder before using, to prevent clumps.
- Use full-fat cream cheese to ensure that the cheesecake sets well.
- Use cold heavy cream straight out of the fridge to ensure stiff peaks.
- For the best taste and vibrant green color, use high-quality or premium matcha powder.
Making Ahead and Storing
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.
No-Bake Strawberry Matcha Cheesecake
Matcha Base Crust
- 113 g unsalted butter melted (½ cup)
- 1-2 tbsp. matcha powder good quality, sifted
- 300 g vanilla wafers crushed (approx. 2 cups)
- 250 g fresh strawberries washed, drained, and hulled (approx 1¼ cups) + extra for topping
- 1 tsp. vanilla extract
- 1 tbsp. cornstarch dissolved in 1 tbsp. cold water
- 1 tsp. gelatin powder bloomed 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)
Matcha Base Crust
- Line a 9x9 inch brownie pan with parchment/baking paper. Alternatively, grease a round 9-inch springform cake tin with butter.
- Crush wafers in a food processor and transfer to a mixing bowl.
- Melt butter in a microwave safe bowl.
- Transfer crushed wafers to mixing bowl, add melted butter and sifted matcha powder. Mix until well-combined.
- Transfer base crust to bottom of brownie pan/cake tin and press evenly using the back of a glass.
- Hull, wash, and drain strawberries. Transfer to food processor/blender and blend until smooth. Transfer to a medium-sized saucepan.
- Stir in vanilla extract and cornstarch (dissolved in cold water) and simmer for 4-5 minutes.
- In the meantime, place 1 tbsp. cold water in a small bowl and sprinkle with gelatin powder. Allow to set for 5-10 minutes.
- Warm gelatin-water mixture in microwave for 20 seconds and stir to dissolve. Add gelatin mixture to strawberry puree, stir well, and remove from heat. Transfer strawberry mixture to glass bowl and cool completely.
- Place heavy cream in a bowl of a stand mixer fitted with the whisk attachment. Whisk 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, or until set.
- Once set, slice into squares and top with sliced strawberries and/or sifted matcha as desired.