I love how this cheesecake comes together without an oven—just mix, chill, and enjoy! The creamy matcha filling with crunchy Oreo layers makes it a refreshing, no-fuss dessert that’s perfect for summer or when I want something indulgent but light.
Matcha Oreo Cheesecake (No-Bake, Chilled Version)
I find this matcha Oreo cheesecake to be one of the easiest yet most impressive desserts. The Oreo crust gives a crisp base, the matcha cheesecake filling is smooth and creamy, and the topping of Oreos and matcha powder adds both texture and elegance. It’s a recipe that always feels special but requires no baking at all.
Why you‘ll love this recipe
- No oven required – just mix and chill.
- Perfect for summer – light, creamy, and refreshing.
- Beginner-friendly – easy to follow, yet looks impressive.
- Delicious balance – earthy matcha, sweet Oreos, and creamy cheesecake.
- Make-ahead dessert – prepare it in advance for parties or gatherings.
Ingredients
Base – Oreo cookie crust
- 70g Oreo cookies (cream removed)
- 40g unsalted butter (softened or melted over warm water)
Filling – Matcha cheesecake layer
- 100g cream cheese (softened at room temperature, block-style)
- 25g honey (adjust to taste, up to 60g if sweeter preferred; powdered sugar works too)
- 150ml heavy cream (20–35% fat, chilled 4 hours or more)
- 8g matcha powder (high quality; reserve 2g for decoration if desired)
- 2 gelatin sheets (about 10g, softened in cold water 10–15 minutes, then squeezed dry)
- 50ml whole milk (for dissolving gelatin; heavy cream can be used for richer flavor)
- 50g Oreo cookie crumbs (roughly crushed, some small chunks for texture)
Topping
- 4 Oreo cookies
- 2g matcha powder (for dusting)
Instructions
1. Make the Oreo cookie crust
Remove cream filling from Oreos, then crush cookies finely using a food processor or rolling pin.
Melt 40g butter and mix into the crumbs until evenly coated.
Press firmly into a 6-inch springform pan, using the bottom of a flat glass or spatula to compact well. Chill for 10 minutes to set.
2. Prepare the matcha cheesecake filling
Beat 100g softened cream cheese until smooth. Add 25g honey and mix until fully dissolved.
Place 8g matcha powder into a small bowl, add 50ml hot whole milk, and stir with a spoon until the matcha powder is fully dissolved with no lumps.
Add softened gelatin sheets to the hot matcha milk, stirring until dissolved. Cool to room temperature.
Fold the cooled matcha milk mixture into the cream cheese mixture until smooth.
Whip 150ml chilled heavy cream to soft peaks (70% whipped) and fold into the mixture.
Stir in 50g crushed Oreos for extra texture.
3. Assemble and chill
Pour the filling over the chilled Oreo crust. Smooth the surface and tap gently to remove air bubbles (use a toothpick if needed).
Refrigerate for 4+ hours, or freeze for 1 hour if short on time (refrigerating gives a creamier texture).
4. Unmold and decorate
To release, wrap the mold with a warm towel for 30 seconds or use a blow dryer on low/cool for 10–15 seconds. Push up from the bottom to release the cake.
Dust the top with 2g matcha powder, slice into 4 pieces, and top each with a whole Oreo.
Frequently Asked Questions
Can I use another cookie instead of Oreos?
Yes! Digestive biscuits or graham crackers also work, though the Oreo flavor really complements the matcha.
Can I replace gelatin?
You can use agar powder as a vegetarian option, but the texture will be slightly firmer.
Can I make this ahead?
Definitely. This cheesecake keeps well in the fridge for up to 3 days, making it a great make-ahead dessert.
What if I don‘t have a springform pan?
You can use a lined baking dish and lift the cheesecake out with parchment paper, though a springform pan makes it much easier.
Easy Matcha Oreo Cheesecake Recipe
Ingredients
Base – Oreo cookie crust
- 70 g Oreo cookies cream removed
- 40 g unsalted butter softened or melted over warm water
Filling – Matcha cheesecake layer
- 100 g cream cheese softened at room temperature, block-style
- 25 g honey adjust to taste, up to 60g if sweeter preferred; powdered sugar works too
- 150 ml heavy cream 20–35% fat, chilled 4 hours or more
- 8 g matcha powder high quality; reserve 2g for decoration if desired
- 2 gelatin sheets about 10g, softened in cold water 10–15 minutes, then squeezed dry
- 50 ml whole milk for dissolving gelatin; heavy cream can be used for richer flavor
- 50 g Oreo cookie crumbs roughly crushed, some small chunks for texture
Topping
- 4 Oreo cookies
- 2 g matcha powder for dusting
Instructions
Make the Oreo cookie crust
- Remove cream filling from Oreos, then crush cookies finely using a food processor or rolling pin.
- Melt 40g butter and mix into the crumbs until evenly coated.
- Press firmly into a 6-inch springform pan, using the bottom of a flat glass or spatula to compact well. Chill for 10 minutes to set.
Prepare the matcha cheesecake filling
- Beat 100g softened cream cheese until smooth. Add 25g honey and mix until fully dissolved.
- Stir 8g matcha powder into 50ml hot milk until lump-free.
- Add softened gelatin sheets to the hot matcha milk, stirring until dissolved. Cool to room temperature.
- Fold the cooled matcha milk mixture into the cream cheese mixture until smooth.
- Whip 150ml chilled heavy cream to soft peaks (70% whipped) and fold into the mixture.
- Stir in 50g crushed Oreos for extra texture.
Assemble and chill
- Pour the filling over the chilled Oreo crust. Smooth the surface and tap gently to remove air bubbles (use a toothpick if needed).
- Refrigerate for 4+ hours, or freeze for 1 hour if short on time (refrigerating gives a creamier texture).
Unmold and decorate
- To release, wrap the mold with a warm towel for 30 seconds or use a blow dryer on low/cool for 10–15 seconds. Push up from the bottom to release the cake.
- Dust the top with 2g matcha powder, slice into 4–8 pieces, and top each with a whole Oreo.
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