No-Bake matcha and raspberry cheesecake

Cheesecake is one of my favourite desserts, but I’ve never been fond of baked cheesecake plus, no-bake cheesecake is so easy to prepare and make I can whip up a delicious dessert in no time with little fuss.  Handy, especially when time is not always on your side!

It takes about half an hour to make these pots of delight, I knock them together in my lunch break and leave them in the fridge until after tea, no fuss preheating, cooling and waiting around just combine the ingredients together, put the mixture in pots, a dish or cake tin refrigerate until you’re ready to eat them and your done!

As an avid herbal tea drinker matcha green tea falls into my daily tea drinking routine, it plays a big part in keeping me healthy and it’s great to cook and bake with.  I’m always coming up with ways to use matcha and combine it with different flavours.

I also like to vary the base of my cheesecakes sometimes I make a shortbread base or ginger biscuit base, for this recipe I’ve made ginger shortbread.

This no-bake cheesecake has a lighter, creamier texture than a baked cheesecake.. Something I also prefer in a dessert.

This is one of many matcha recipes I love, the best thing is my whole family loves them too!

Recipe makes one 6 inch cheesecake.


  • 450g Cream cheese
  • 450ml Double cream
  • 200g Castor sugar
  • 3 tbsp matcha green tea powder
  • 100g Fresh or frozen raspberries
  • 3 tbsp Hot Water
  • 150g Digestive, Ginger or shortbread biscuit
  • 30g butter

How to make

If using a cake tin for your cheesecake it’s best to use one with a removable bottom, line the bottom and sides with greaseproof paper.

Put your biscuits in a food processer and pulse until the turn in to crumbs.  Combine with the melted butter, once combined put the biscuit mixture on your tin/dish or jars and press down to make a firm base.  Place in the fridge.

Beat the cream until soft peaks form.

For the Matcha layer – put the Matcha in a small bowl and add three tablespoons of hot water and mix in to a paste.  Put 225g of cream cheese, 100g castor sugar and matcha paste in a bowl and whisk together until soft and easy to spread.  Put to one side whilst you make the raspberry layer.

For the raspberry layer – put the remaining cream cheese, raspberries and castor sugar in a bowl and whisk until soft and easy to spread.

Fold half the whipped cream into the matcha layer and half in to the raspberry layer until well combined.

Spread the raspberry layer over your biscuit base evenly and then spread the matcha layer over the raspberry layer.

Decorate with raspberries, dark chocolate shavings and a sprinkling of matcha powder.




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