No-Bake Matcha Oreo Cheesecake

This no-bake matcha Oreo cheesecake is creamy, rich, and infused with the earthy flavor of matcha, balanced by the sweetness of Oreos. I love how effortless it is to prepare no oven required yet it looks and tastes like something from a café.

Why You’ll Love This Recipe

I love this cheesecake because it’s smooth, light, and perfectly balanced with the bitter notes of matcha and the sweetness of Oreos. The crunchy Oreo crust pairs beautifully with the creamy filling, and the toppings add a fun decorative touch. Since it’s a no-bake dessert, I don’t have to worry about cracking or overbaking it sets beautifully in the fridge and is always a crowd-pleaser.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Oreo Crust
18 Oreos
1/4 cup (55 gr) unsalted butter, melted

Matcha Cheesecake
8.8 oz (250 gr) cream cheese, room temperature
1/2 cup (65 gr) confectioners’ sugar
1/2 tsp vanilla extract
1 1/2 tsp gelatin powder
1 1/2 tbsp matcha powder
3 1/2 tbsp hot water, divided
1/2 cup (120 ml) heavy whipping cream
10 Oreos, roughly chopped

Toppings
Whipped cream
5 mini Oreos
Rosemary

Directions

1. I crush the 18 Oreos into fine crumbs and mix them with melted butter until well combined.
2. I press the mixture firmly into the base of a springform pan and chill it in the refrigerator while preparing the filling.
3. I beat the cream cheese, confectioners’ sugar, and vanilla extract together until smooth.
4. I dissolve the gelatin in 2 tablespoons of hot water and let it bloom for a minute.
5. I mix the matcha powder with 1 1/2 tablespoons hot water until smooth, then stir it into the cream cheese mixture.
6. I gently stir in the gelatin until fully incorporated.
7. I whip the heavy cream until soft peaks form and fold it into the matcha cream cheese mixture.
8. I fold in the chopped Oreos gently.
9. I spread the filling evenly over the prepared crust, smoothing the top.
10. I refrigerate the cheesecake for at least 4–6 hours, or until set.
11. Before serving, I decorate with whipped cream, mini Oreos, and a touch of rosemary.

Servings and Timing

This cheesecake serves about 8–10 slices. Preparation takes around 25 minutes, and it needs at least 4–6 hours in the refrigerator to set.

Variations

Sometimes I swap the Oreo crust for a graham cracker crust for a lighter base. I also like to use white chocolate chips folded into the filling for extra sweetness. If I want a stronger matcha flavor, I simply add an extra half teaspoon of matcha powder.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 4 days. It also freezes well when frozen, I wrap individual slices in plastic wrap and place them in an airtight container, then thaw in the fridge overnight before serving. Since this is a no-bake cheesecake, there’s no reheating required.

FAQs

Do I need to use gelatin?

Yes, I use gelatin to help the cheesecake set firmly, but I can substitute agar-agar for a vegetarian option.

Can I use regular sugar instead of confectioners’ sugar?

I prefer confectioners’ sugar because it dissolves smoothly, but granulated sugar works if I beat it longer.

How do I prevent the crust from crumbling?

I make sure to press the Oreo crumbs firmly into the pan and chill it before adding the filling.

Can I make this cheesecake ahead of time?

Yes, I actually like making it a day in advance so it sets perfectly overnight.

How strong is the matcha flavor?

It has a balanced flavor, but I can adjust it by adding more or less matcha powder to suit my taste.

Can I skip the Oreo pieces in the filling?

Yes, I sometimes leave them out for a smoother cheesecake texture.

What type of pan should I use?

I use a springform pan so I can release the cheesecake easily without damaging the crust.

Can I use whipping cream instead of heavy cream?

Yes, but I whip it until soft peaks form before folding it into the mixture.

How long does it need to chill?

I chill it for at least 4–6 hours, though overnight is best for a firm texture.

Can I decorate it differently?

Of course, I sometimes use matcha dust, chocolate drizzle, or fresh berries instead of rosemary and mini Oreos.

Conclusion

I love making this no-bake matcha Oreo cheesecake because it’s simple, elegant, and incredibly delicious. The creamy matcha filling with Oreo crunch is always a hit, and it’s the perfect dessert to prepare ahead of time. Every slice feels like a little celebration of flavors and textures.

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