This no-bake Matcha Oreo Cheesecake has a crunchy Oreo base, creamy layered cheesecake filling, and a smooth matcha ganache topping. It’s a show-stopping dessert that’s as beautiful as it is delicious.

Matcha Oreo Cheesecake

This Matcha Oreo Cheesecake combines three of my absolute favorite ingredients:

Matcha
Oreo
Cheesecake

I can’t believe how many desserts I’ve already made with matcha! Some of my favorites are Chocolate Matcha Mochi Cheesecake Bites, Matcha Tiramisu Egg Tarts, No-Bake Matcha Mochi Bites, Chocolate Matcha Tart, Strawberry Matcha Lava Cake, and even a Strawberry Matcha Basque Cheesecake. Clearly, I can never get enough matcha.

And when it comes to Oreo, I’ve also shared fun recipes like Oreo Chocolate Mousse Cups, Oreo Mousse Cake Cups, and a super Simple No-Bake Oreo Cheesecake. They’re always a crowd-pleaser, and I love how versatile Oreos are in desserts.

Of course, who can resist cheesecake?

Over time, I’ve shared many, and a few of my top picks are Blueberry Brownie Cheesecake, Chocolate Brownie Cheesecake, and my refreshing Lemon Cheesecake with Yogurt.

Each one has its own unique twist, but all share that rich, creamy texture we love.

This Matcha Oreo Cheesecake is my newest creation, and it brings everything together.

It’s composed of three distinct layers: a crunchy Oreo cookie base, a rich and creamy matcha cheesecake filling, and a smooth Oreo-studded top layer. It’s the best of all worlds in one stunning dessert.

Why you‘ll love this recipe

No baking required, just a little chilling time.
A perfect balance of creamy, crunchy, and silky textures.
Gorgeous layered look with Oreo and matcha that’s perfect for any occasion.
Customizable—you can use kabocha squash instead of pumpkin for other variations, or swap Oreo for another chocolate cookie.

Ingredients

For the Oreo Crust (Bottom Layer)

120g Oreo cookies, filling removed (or similar chocolate cookies without filling to avoid extra sweetness)
60g unsalted butter (softened at room temperature, melted over hot water or in microwave for 30 seconds; do not use vegetable oil as it affects aroma)

For the Cheesecake Layer (Middle Layer)

280g cream cheese (plain, softened at room temp 2–3 hours until smooth; if not soft enough, microwave for 10 seconds in small cubes, but don’t let it turn liquid)
35g granulated sugar (adjust to taste; can reduce to 30g or substitute with zero-calorie sweetener 1:1)
15g gelatin sheets (soak in ice water 5–8 minutes; if using gelatin powder, use 22.5g dissolved in 70g cold water)
90g warm milk (divided: 60g for dissolving gelatin at ~50℃, 30g for matcha mix at ~40℃)
150g heavy cream (dairy cream, min 30% fat, unwhipped, for smooth texture; avoid non-dairy cream)
6g matcha powder (high quality, like Uji matcha, for vibrant color and aroma)
15g Oreo pieces (extra, chopped, not too fine, for texture)

For the Matcha Ganache (Top Layer)

80g white chocolate (min 30% cocoa butter, avoid compound chocolate for best flavor)
6g matcha powder (same as above for consistent flavor)
50g hot heavy cream (heated to ~60℃, until just starting to bubble, to melt chocolate)

Instructions

Step 1: Make the Oreo Crust

Place 120g Oreo crumbs in a bowl. Add 60g melted butter and mix with a spatula until every crumb is coated. The mixture should clump when pressed but crumble when touched lightly. (If too dry, add 5g more melted butter; if too wet, add 10g more crumbs.)

Transfer mixture into a 6-inch springform pan. Press down firmly with the back of a spoon or flat-bottomed bowl to form an even crust, especially around edges.

Chill in the fridge for 10 minutes to set.

Step 2: Make the Cheesecake Filling

Soften 15g gelatin sheets in ice water for 5–8 minutes, squeeze dry, and stir into 60g warm milk until dissolved. Let cool.

In a clean bowl, beat 280g softened cream cheese with 35g sugar until smooth and creamy.

Add cooled gelatin-milk mixture and stir. Then add 150g heavy cream and mix until silky. Divide mixture into 2 equal parts (~250g each).

For the matcha cheesecake layer: mix 6g matcha powder with 30g warm milk until dissolved. Stir into one portion of cheesecake mixture until evenly green. Pour over chilled Oreo crust, tap pan to release air bubbles, and freeze for 10 minutes until set.

For the Oreo cheesecake layer: fold 15g chopped Oreos into the remaining portion of cheesecake mixture. Gently pour over the matcha layer, tap pan, and refrigerate for at least 4 hours until firm.

Step 3: Make the Matcha Ganache

Melt 80g chopped white chocolate with 6g matcha powder using a double boiler at ~50℃, stirring until smooth.

Gradually stir in 50g cream until glossy. Let cool to room temperature.

Pour over chilled cheesecake, tilt pan to spread evenly, and chill 30 minutes until set.

Step 4: Unmold and Serve

Wrap a warm towel around the pan for 10 seconds (or blow hot air with a hairdryer for 5 seconds) to loosen edges. Release cheesecake onto a serving plate.

Slice with a sharp knife dipped in warm water for clean cuts. Garnish with matcha powder or Oreo crumbs if desired.

Frequently Asked Questions

Can I make this ahead of time?
Yes! This cheesecake keeps well in the fridge for up to 3 days.

Can I freeze it?
You can freeze it for up to 1 month. Thaw overnight in the fridge before serving.

Can I substitute gelatin?
Agar-agar can be used, but texture will be firmer and less creamy.

Do I need to whip the cream?
No, the cream is added unwhipped to keep the cheesecake silky.

No-Bake Matcha Oreo Cheesecake Recipe

Love matcha and Oreos? This easy no-bake cheesecake combines the best of both worlds with layers of flavor and texture you’ll adore.

Print Recipe Pin Recipe

Freezing and Chilling Time 4 20

Course Dessert

Cuisine American

Servings