No-Bake Strawberry Matcha Cheesecake

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.

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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.

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