Ultra Silky No-Bake Matcha White Chocolate Cheesecake

If you think you have tasted a good Matcha Cheesecake, wait until you try this one.

This isn’t your average no-bake cheesecake. This is the Creamiest Matcha White Chocolate Cheesecake you will ever make. What makes it special? Instead of just mixing cream cheese and sugar, we use melted white chocolate and a rich custard base (egg yolks and milk) to create a texture that is incredibly smooth, dense, and melts in your mouth like high-end nama chocolate.

It takes a few extra steps compared to a basic cheesecake, but the result is absolutely restaurant-quality. Let’s level up your dessert game!

Why You Will Love This Recipe

• Texture Like No Other: The addition of white chocolate and egg yolks creates a “silky” mouthfeel that simple cheesecakes simply can’t achieve.
• Deep Matcha Flavor: Melting matcha powder with chocolate helps release its aroma better than just mixing it with water.
• No Oven Needed: Despite the fancy technique, it is still 100% no-bake.

Ingredients Note

• White Chocolate: Use good quality couverture chocolate chips or bars (not compound chocolate) for the best melt and flavor.
• Matcha Powder: Since this recipe relies heavily on the tea flavor, use a high-quality baking or culinary grade Matcha.
• Egg Yolks: Don’t worry about raw eggs; we will cook them with milk to make a safe, thick custard sauce (Crème Anglaise).
• Heavy Cream: Use liquid whipping cream (35% fat). Do not whip it! We want the batter to be liquid and smooth to pour.

Step-by-Step Instructions

Step 1: Prepare the Crust Mix crushed biscuits (digestive or graham crackers) with melted butter until it resembles wet sand. Press firmly into the bottom of a 6-inch round mold. Refrigerate while you prepare the filling.

Step 2: Make the Matcha Chocolate Paste Melt the white chocolate and matcha powder together over a double boiler (or microwave carefully). Stir until you have a thick, glossy dark green paste. In a bowl, mix softened cream cheese with this matcha paste until fully combined.

Step 3: Cook the Custard Base In a saucepan, whisk egg yolks, sugar, and milk. Cook over low heat, stirring constantly until the mixture thickens slightly (it should coat the back of a spoon). Important: Add the soaked gelatin into this hot mixture immediately and stir until dissolved. Strain this hot custard directly into your matcha-cheese mixture to remove any lumps.

Step 4: Final Mix & Pour Pour the liquid heavy cream into the batter. Stir gently until smooth. Strain the batter one last time through a fine mesh sieve for that “ultra silky” texture. Pour it into the mold over the chilled crust.

Step 5: Chill & Serve Refrigerate for at least 4 hours (or overnight). To unmold, use a hairdryer to warm the sides of the pan for 2 seconds, then lift the ring off. Dust with extra matcha powder before serving.

Chef’s Tips for Perfection

• Don’t Burn the Chocolate: White chocolate is very sensitive to heat. If you use a microwave, melt it in short 10-15 second intervals. If it gets too hot, it will seize and become grainy.
• Watch the Custard: When cooking the egg yolk and milk mixture, keep the heat low. Do not let it boil, or you will end up with sweet scrambled eggs!
• Sift the Matcha: Matcha powder tends to clump easily. Always sift it through a fine mesh strainer before mixing with the chocolate to ensure a perfectly smooth, speckle-free green color.
• The “Hot Knife” Trick: To get those perfectly clean, sharp slices (as seen in the photo), dip your knife in hot water and wipe it dry with a paper towel before every single cut.