These no bake matcha cheesecake bars made with my homemade graham cracker crust and strawberry whipped cream are light, creamy, and absolutely irresistible! It’s a great make-ahead recipe and stores well in the freezer for a few months.
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❤️ Why You’ll Love This Recipe
- The recipe is beginner friendly. The only “difficult” thing is waiting a few hours to let the cheesecake set in the fridge/freezer!
- Tweak it to your liking! Not feeling the strawberry whipped cream? Use regular whipped cream, pair it with fresh or macerate fruit, or top with crushed cookies. You can also omit the matcha powder for a plain cheesecake bar!
Ingredients
For the graham cracker crust:
- This recipe use 18 full graham crackers, which is about two full sleeves!
- Granulated sugar adds the perfect amount of sweetness.
- The unsalted butter will be melted, which glues the graham cracker crust together.
For the no bake matcha cheesecake filling:
- Use quality culinary matcha powder for maximum flavor and that vibrant green color!
- Make sure to use full-fat block cream cheese, as lower-fat or tub cream cheese will not firm up as well.
- Although sweetened condensed milk adds great flavor and sweetness, I find adding a touch of powdered sugar really makes the bars much more delicious!
- Make sure to use chilled heavy cream (interchangeable with heavy whipping cream) so it whips up easily!
- Lemon juice interacts with the dairy to help firm up the cheesecake as it sets.
- Feel free to use vanilla extract or vanilla paste (1:1) in this recipe.
For the strawberry whipped cream:
- Again, make sure to use chilled heavy cream (interchangeable with heavy whipping cream) so it whips up easily.
- Powdered sugar, freeze-dried strawberry powder, and vanilla extract provides the sweetness and flavor we’re looking for. If you don’t have freeze-dried strawberry powder, you can use strawberry jam.
- If the strawberry whipped cream is too light for your liking, you can add a bit of red/pink food coloring to make it more vibrant.
For full measurements, see the recipe card below.
Fun fact: This recipe is actually adapted from a summer special I created while working at a bakery. It was such a hit that it stayed on the menu far longer than most seasonal items!
How To Make No Bake Matcha Cheesecake Bars
Step 1: Blitz graham crackers in food processor, then pulse in melted butter and sugar until it resembles slightly wet sand. Press into a lined 9″x13″ baking pan, making sure to really pack it in. Let it set in the fridge or freezer until firm while you make the matcha filling, about 15 minutes.
Step 2: In a small bowl, heavy cream on medium speed until you get stiff peaks, about 3-4 minutes. Set aside.
Step 3: In a large bowl, whip block cream cheese, sweetened condensed milk, lemon juice, and matcha powder until smooth and fluffy, about 5 minutes. It will look clumpy at first, but will smooth out! Taste and add powdered sugar to your liking.
Step 4: Fold in whipped cream to the matcha mixture. Transfer the matcha filling to your set graham cracker crust, using an offset spatula to evenly spread it around. I like to let it set in the freezer until firm for 2-3 hours to get the cleanest cuts.
Step 5: Add strawberry whipped cream ingredients into a small bowl and whip until thick and pipeable, about 2-4 minutes.
Step 6: Cut cheesecake bars into 12-24 servings. Transfer strawberry whipped cream to a piping bag fitted with a 2D tip. Pipe roses on top of each bar and serve chilled! Enjoy!
For 12 servings, cut 3 rows x 4 columns.
For 18 servings, cut 3 rows x 6 columns.
For 24 servings, cut 4 rows x 6 columns.
For full instructions, see the recipe card below.
Storage
I LOVE making this recipe ahead of time. I even freeze them with the whipped cream on top, and just pull the bars from the freezer whenever I want to eat one! To store, keep in airtight container in the freezer for up to 3 months.
You can also keep them in the fridge for up to 3 days. Any longer than that, and the graham cracker crust will become very soggy.
🍵 More Matcha Desserts
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe & Video
No Bake Matcha Cheesecake Bars
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Equipment
- offset spatula
- 2 small mixing bowls
Ingredients
Graham Cracker Crust:
- 18 (270 g) full graham cracker sheets ~2 sleeves
- ½ cup (113.5 g) unsalted butter melted and cooled
- ¼ cup (50 g) granulated sugar
Matcha Cheesecake Filling:
- ½ cup (119 g) heavy cream chilled
- 24 ounces (680.39 g) full-fat block cream cheese softened
- 14 ounces (396.89 g) sweetened condensed milk
- 2 tablespoons (12 g) culinary matcha powder sifted
- 2 tablespoons (30 g) lemon juice from 1 lemon
- ¼ – ¾ cup (30 g) powdered sugar adjust to taste
Strawberry Whipped Cream:
- ½ cup (119 g) heavy cream chilled
- 1 tablespoon (6 g) freeze-dried strawberry powder you can also swap in strawberry jam instead!
- ⅛ – ⅓ cup (15 g) powdered sugar adjust to taste
- ½ tablespoon (6.5 g) vanilla extract or paste
- red/pink gel food coloring optional
Instructions
Make the graham cracker crust:
- Line a 9"x"13 baking pan with parchment paper for easier removal/clean up later on.
- In a food processor, add 18 full graham cracker sheets. Blitz until you get fine crumbs, about 10-20 seconds. Add ½ cup unsalted butter (melted and cooled) and ¼ cup granulated sugar. Pulse until the mixture resembles slightly wet sand.
- Transfer entire mixture to lined baking pan, and tightly pack into the bottom of the pan. I recommend using the flat bottom of a measuring cup to push it down, then the a silicone spatula to make sure all of the edges are packed in.
- Let crust set in the freezer or fridge until firm while you work on the matcha cheesecake filling.
Make the matcha cheesecake filling:
- In a small mixing bowl, use hand mixer to whip ½ cup heavy cream until you get stiff peaks, about 2-4 minutes.
- In a large mixing bowl, add 24 ounces full-fat block cream cheese (softened), 14 ounces sweetened condensed milk, 2 tablespoons culinary matcha powder, and 2 tablespoons lemon juice. Whip on medium speed until smooth and thick, about 5-10 minutes. It will look really clumpy at first, but trust me, it will smooth out!
- Taste and add ¼ – ¾ cup powdered sugar until you achieve your desired level of sweetness. Gently fold in whipped cream until fully combined.
- Transfer the entire mixture to your graham cracker crust. Use an offset spatula to smooth it out.
- Lightly cover and let set in freezer until firm, at least 2-3 hours. The firmer it is, the easier it will be to get clean slices!For 12 servings, cut 3 rows x 4 columns. For 18 servings, cut 3 rows x 6 columns.For 24 servings, cut 4 rows x 6 columns.
Make the strawberry whipped cream:
- In a small mixing bowl, add ½ cup heavy cream, 1 tablespoon freeze-dried strawberry powder, ⅛ – ⅓ cup powdered sugar, and ½ tablespoon vanilla. Whip until you get stiff peaks, about 3-5 minutes.
- Taste and add more powdered sugar if needed. If you prefer a more vibrant strawberry whipped cream, mix in a small drop of red/pink gel food coloring.
- Transfer to piping bag fitted with 2D tip. Pipe roses on top of each cheesecake bar and ENJOY!
