Easy Matcha Oreo Cheesecake Recipe
This no-bake Matcha Oreo Cheesecake is creamy, refreshing, and effortless to make. With a crisp Oreo crust, smooth matcha cheesecake filling, and crunchy Oreo topping, it's the perfect chilled dessert for summer or any occasion.
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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