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.
Ingredients
For the Oreo Crust (Bottom Layer)
- 120 g Oreo cookies filling removed (or similar chocolate cookies without filling to avoid extra sweetness)
- 60 g 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)
- 280 g 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
- 35 g granulated sugar adjust to taste; can reduce to 30g or substitute with zero-calorie sweetener 1:1
- 15 g gelatin sheets soak in ice water 5–8 minutes; if using gelatin powder, use 22.5g dissolved in 70g cold water
- 90 g warm milk divided: 60g for dissolving gelatin at ~50℃, 30g for matcha mix at ~40℃
- 150 g heavy cream dairy cream, min 30% fat, unwhipped, for smooth texture; avoid non-dairy cream
- 6 g matcha powder high quality, like Uji matcha, for vibrant color and aroma
- 15 g Oreo pieces extra, chopped, not too fine, for texture
For the Matcha Ganache (Top Layer)
- 80 g white chocolate min 30% cocoa butter, avoid compound chocolate for best flavor
- 6 g matcha powder same as above for consistent flavor
- 50 g 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.
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