This mini no-bake matcha cheesecake pairs a creamy matcha filling with a crunchy oreo cookie crust and whipped cream topping. They go straight into the freezer for an easy treat.
No-bake recipes are my favourite. With these cheesecakes, you never have to worry about any cracking in the oven and they store for a long time in the freezer.
I don't know what it is about matcha and oreo cookies but they go surprisingly well together. The oreo crust gives this cheesecake a satisfying crunch to balance the super creamy matcha cheesecake filling. When frozen, the whipped cream topping tastes like vanilla ice cream.
Overall, these mini cheesecakes are so satisfying to eat. Plus, they're mini so the calories don't count, right? Making miniature things in a muffin pan also means minimal clean up because the parchment liners pop right out.
How to make no-bake matcha cheesecake
In a small bowl, stir together crushed oreo cookies, salt, and melted butter until it becomes the texture of wet sand.
Spoon about 1 tablespoon of this mixture into each cupcake liner and firmly press it down with your fingers or the back of a spoon. Set aside in the fridge.
In a mixing bowl, stir together the matcha powder and whipping cream, one tablespoon at a time until it becomes a smooth paste with no lumps of matcha. Pour in the rest of the whipping cream and use an hand mixer or stand mixer to whip until it becomes stiff peaks.
In a separate large mixing bowl, cream together cream cheese, greek yogurt, and powdered sugar with a hand mixer or stand mixer until it becomes smooth and creamy.
Gently fold half of the matcha cream into the cream cheese mixture with a silicone spatula. Fold in the rest of the matcha cream until the mixture becomes airy and smooth and no streaks remain.
Be gentle with your folding motion as you don't want to deflate the whipped cream too much.
Spoon this cheesecake mixture into your cupcake liners on top of the oreo crust. Fill the liner almost all the way to the top and gently smooth out the surface.
Pipe rosettes of whipped cream on top of the cheesecake mixture and sprinkle with some extra crushed oreos, if desired. Chill cheesecakes in the freezer for at least 4 hours or overnight.
When serving, let cheesecakes rest at room temperature for 10-15 minutes or in the fridge for 30 minutes before eating.
Tips for making the best no-bake cheesecake
- You can firm up this cheesecake in both the fridge or the freezer. I prefer the freezer method but you can absolutely set them in the fridge first and see if you like the texture before moving them to the freezer.
- Fridge: Very soft and creamy texture. May be too soft to take the parchment liner off. Must let set for at least 24 hours. Works best if you form a tart shape with your crust up the side walls of the pan to help "hold in" the cheesecake in the middle. Add the whipped cream topping just before serving.
- Freezer: Tastes like ice cream. Perfect balance of creamy texture and some "bite" after thawing at room temperature for 10-15 minutes. Parchment liners easily peel off and cheesecakes can be wrapped with plastic wrap after whipped cream hardens.
- This no-bake matcha cheesecake works because of the combination of fluffy whipped cream folded into cream cheese. Make sure the whipped cream is beat until it becomes stiff peaks to incorporate as much air as possible. Be gentle when folding them together (look up proper folding technique if you've never done this) and stop once it's fully incorporated. The final consistency should be thick, fluffy, creamy, and it should hold its shape when you stir through it.
- You can make a full 6" or 8" cheesecake using a springform pan or a tart pan with a removable bottom. Just remember that it will take a bit longer to set in the fridge or freezer. Extend the crust up the side walls of the pan to hold the cheesecake filling in and to provide more structural integrity once the cheesecake is removed from the pan.
- Not a fan of Oreos? The oreo cookie base can be substituted for graham crackers or any other chocolate biscuit.