No-Bake Strawberry Matcha Cheesecake

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This creamy Strawberry Matcha Cheesecake consists of a matcha base topped with a smooth strawberry cream cheese layer! No baking required!

Prep Time20

Chill Time5

Course: Dessert

Keyword: cheesecake, matcha, no-bake, strawberry

Servings:

Calories: 383kcal

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)

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.

If vanilla wafers are not available, you can substitute with crushed digestive biscuits or graham crackers + 1-2 tbsp. granulated sugar.