No-Bake Matcha Oreo Cheesecake (Ice Cream–Like Texture)

This no-bake matcha Oreo cheesecake is one of those desserts I keep coming back to when I want something effortless but impressive.

There’s no oven involved, no complicated techniques, and no stress — just a few bowls, a spatula, and some patience while the fridge does all the work.

The texture is smooth, dense, and creamy, almost like a rich scoop of matcha ice cream, layered with crunchy Oreo crumbs and finished with a snowy dusting of matcha powder.

Every bite is cool, balanced, and deeply satisfying, making it perfect for warm days, dinner parties, or whenever a matcha craving hits.

Why you‘ll love this recipe

• This cheesecake is completely no-bake, making it perfect for beginners or anyone who wants a foolproof dessert.
• The texture is extra smooth and creamy, similar to ice cream, thanks to the cream cheese, whipping cream, and gelatin.
• Matcha, Oreo, and cream cheese create a balanced flavour profile — earthy, sweet, rich, and slightly bitter in the best way.
• The layered structure gives you clean, beautiful slices with distinct textures.
• It stores well in the fridge or freezer, making it ideal for make-ahead desserts.

Ingredients and substitutions

• Oreo crumbs – I remove the cream filling before crushing the cookies so the base stays crisp instead of greasy. If Oreos aren’t available, digestive biscuits work well, though the flavour will be milder.
• Butter – Melted butter binds the cookie crumbs together and helps the crust set firmly. If needed, corn oil can be used, though I find butter gives a more stable and flavourful base.
• Cream cheese – This must be fully softened to room temperature so it mixes smoothly without lumps. I always recommend pressing it gently with a finger before mixing — if it yields easily, it’s ready.
• Powdered sugar – Powdered sugar dissolves effortlessly into the cream cheese and keeps the filling silky. You can substitute with fine granulated sugar, adjusting sweetness to taste.
• Whipping cream – I recommend using dairy whipping cream for the smoothest, least greasy texture. There’s no need to whip it beforehand; it blends directly into the cheesecake mixture.
• Milk – Hot milk helps dissolve both the matcha powder and gelatin evenly. I prefer whole milk here for a rounder flavour.
• Matcha powder – Use a good-quality matcha powder for the best colour and aroma. Since this dessert isn’t baked, the matcha flavour really shines through.
• Gelatin sheets – These are essential for setting the cheesecake. They must be softened in ice water to retain their gelling power.
• Extra Oreo crumbs – Adding finely crushed Oreo crumbs into the cheesecake filling gives extra texture and prevents the layers from feeling too uniform.
• Whole Oreo cookies – These are used for the middle layer and decoration. You can break them into chunks or keep them whole depending on the look you prefer.

How to Make No-Bake Matcha Oreo Cheesecake

Make the cookie base

Melt the butter over a hot water bath until fully liquid. Add the Oreo crumbs to a bowl, pour in the melted butter, and mix until all the crumbs are evenly coated.

Press the mixture firmly into the bottom of a lined cake mold using a spatula or the bottom of a glass. Make sure the surface is level and compact. Refrigerate for 10 minutes to set.

Prepare the matcha cheesecake filling

Add the powdered sugar to the softened cream cheese and mix until completely smooth and lump-free.

In a small bowl, combine the hot milk and matcha powder, stirring quickly until smooth and fully dissolved.

While the mixture is still warm, add the softened gelatin sheets (squeezed dry) and stir until completely melted. Let this mixture cool to room temperature.

Slowly pour the cooled matcha–gelatin mixture into the cream cheese, stirring continuously to avoid lumps.

Add the whipping cream and mix until smooth and glossy.

Divide the mixture into two portions. Stir 15 g Oreo crumbs into one portion until evenly distributed.

Assemble and chill

Remove the chilled cookie base from the fridge. Pour in the plain matcha cheesecake filling and gently tap the mold to release air bubbles. Place it in the freezer for 10 minutes, just until the surface firms up.

Remove from the freezer and evenly arrange Oreo cookies on top. Pour over the Oreo-mixed cheesecake filling, smooth the surface with a spatula, and refrigerate for at least 4 hours, or overnight for best results.

Decorate and unmold

Once fully set, dust the surface evenly with matcha powder and decorate with Oreo cookies.

To unmold, gently warm the outside of the mold with a hair dryer for about 30 seconds, or wrap it briefly with a warm towel. Remove the mold and parchment paper, slice, and serve.

Tips & tricks

• Always soak gelatin sheets in ice water, never hot water, or they won’t set properly.
• Let the matcha–gelatin mixture cool before adding it to the cream cheese to prevent curdling.
• The short freezing step between layers is crucial for clean, defined layers.
• Make sure the cream cheese is fully softened to avoid a grainy texture.
• When slicing, use a sharp knife and wipe it clean between cuts for neat slices.
• For an even matcha dusting, hold the sieve slightly higher above the cake.

Frequently asked questions

Why didn‘t my cheesecake set properly?
This usually happens if the gelatin wasn’t fully dissolved or if the matcha–gelatin mixture was too hot when added to the cream cheese, affecting its structure.

Can I make this cheesecake ahead of time?
Yes. This cheesecake is actually better when made in advance. You can prepare it 1–2 days ahead and store it in the fridge until serving.

Does this cheesecake taste more like ice cream or cake?
The texture is closer to ice cream — dense, creamy, and cool — but it slices cleanly like a cake once fully set.

How long does it keep?
Stored airtight in the fridge, it keeps well for up to 3 days. You can also freeze it for up to 1 week and thaw it in the fridge before serving.