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No Bake Matcha Crunch Cheesecake (1)

Easy No-Bake Matcha Cheesecake with Crispy Biscuit & Crunchy Topping

This no-bake matcha crunch cheesecake combines a crisp biscuit base, creamy matcha cheesecake layer, and a chocolate-nut crunchy topping. Perfect for afternoon tea, holiday treats, or any time you want a show-stopping dessert!
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 5 hours
Course Dessert
Cuisine American
Servings 4

Ingredients
  

Cookie Crust

  • 40 g cookie crumbs digestive or Oreo without filling
  • 25 g unsalted butter melted

Matcha Cheesecake Filling

  • 240 g full-fat cream cheese room temperature
  • 30 g granulated sugar
  • 350 g cold whipping cream heavy cream
  • 100 g hot whole milk
  • 20 g gelatin sheets
  • 30 g milk for Matcha Liquid A
  • 5 g matcha powder for Matcha Liquid A
  • 30 g milk for Matcha Liquid B
  • 10 g matcha powder for Matcha Liquid B

Matcha Chocolate Crunch Topping

  • 50 g white chocolate chopped
  • 12 g refined coconut oil
  • 2 g matcha powder sifted
  • 15 g toasted nuts finely chopped

Instructions
 

Prepare the Biscuit Base (20 minutes)

  • Melt butter in a small bowl over a water bath.
  • Mix melted butter with the crushed biscuits until all crumbs are coated.
  • Press the mixture firmly into the bottom of molds.
  • Chill in the fridge for 10 minutes to set.

Prepare the Matcha Cheesecake Layer (40 minutes)

  • Soften cream cheese until easily pressed by hand. Mix with sugar using a spatula until smooth and lump-free.
  • Add heavy cream and mix with an electric hand mixer until fully combined into a smooth cheesecake mixture.
  • Soak gelatin sheets in cold water for 5–10 minutes, then squeeze out excess water. Melt in hot milk, let cool to room temperature.
  • Gradually pour the gelatin milk into the cheesecake mixture while stirring. Divide the mixture into three equal portions.
  • Add matcha liquids to two portions to create two shades of green; leave the third portion plain.

Layering & Chilling (4.5 hours)

  • Pour the lighter matcha cheesecake layer over the chilled biscuit base. Gently tap the pan to remove air bubbles. Chill for 10 minutes until firm.
  • Pour the second matcha layer over the first, tap lightly, and chill another 10 minutes.
  • Pour the plain cheesecake layer on top, tap again, and chill for at least 4 hours or overnight for a firmer set.

Make the Matcha Crunch Topping & Unmold (30 minutes)

  • Melt white chocolate and coconut oil over a water bath (temperature ≤60°C). Let cool to room temperature.
  • Sift in matcha powder and stir until smooth. Fold in chopped nuts to create the crunchy topping mixture.
  • Pour the topping evenly over the set cheesecake and gently tap the pan to smooth the surface. Chill for 10 minutes until the crunch sets.
  • Unmold the cheesecake: carefully run a warm towel around the pan or use a hairdryer to loosen the edges. Remove the pan and slice to serve.
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