No Bake Matcha Cheesecake Bars

No bake matcha cheesecake bar topped with strawberry whipped cream on a fluted plate.

No ratings yet

No Bake Matcha Cheesecake Bars

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.

Prep Time20

Setting time3

Total Time3 20

Course: Dessert

Cuisine: American, Asian

Servings: bars

Calories: 143kcal

Author: Bianca Fernandez

Equipment

Ingredients

Graham Cracker Crust:

18 full graham cracker sheets ~2 sleeves
½ cup unsalted butter melted and cooled
¼ cup granulated sugar

Matcha Cheesecake Filling:

½ cup heavy cream chilled
24 ounces full-fat block cream cheese softened
14 ounces sweetened condensed milk
2 tablespoons culinary matcha powder sifted
2 tablespoons lemon juice from 1 lemon
¼ - ¾ cup powdered sugar adjust to taste

Strawberry Whipped Cream:

½ cup heavy cream chilled
1 tablespoon freeze-dried strawberry powder you can also swap in strawberry jam instead!
⅛ - ⅓ cup powdered sugar adjust to taste
½ tablespoon vanilla extract or paste
red/pink gel food coloring optional

US Customary - Metric

Get Recipe Ingredients

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!

Video

Notes

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.

Nutrition