Matcha cheesecake
Waitrose and Partners

Matcha cheesecake

Makiko Sano's delicious, aromatic twist on a classic no-bake cheesecake. 

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  • Serves6
  • CourseDessert
  • Prepare30 mins
  • Cook-
  • Total time30 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • Flavourless oil, for greasing
  • 250g digestive biscuits
  • 110g unsalted butter, melted
  • 12g sachet gelatine powder
  • 2 x 280g tubs full-fat soft cheese
  • 175ml single cream
  • 170g caster sugar
  • 8 x 1g Clearspring Matcha Shot Green Tea Powder


  1. Grease and line the base and sides of a 20cm loose-bottomed cake tin with baking parchment. Put the biscuits in a food bag and crush into crumbs with a rolling pin (or whizz in a food processor). In a bowl, mix the crumbs with the melted butter, then tip into the base of the tin. Press down evenly and firmly with the back of a spoon, then cover and chill for 20 minutes.

  2. Put 3 tbsp hot (not boiling) water in a bowl; stir in the gelatine until dissolved. Let it stand for 5 minutes. Meanwhile, put the soft cheese, cream and sugar into the bowl of a food processor; whizz until smooth and slightly thickened (2-3 minutes). Add the dissolved gelatine and briefly whizz again, then scoop ½ into a separate bowl and set aside. Whizz the matcha powder into the remaining ½ in the food processor.

  3. Spoon the non-matcha and matcha mixtures alternately over the biscuit base and swirl lightly with chopsticks to create a marbled pattern. Lightly tap the base of the tin on your work surface to level out the cheesecake, then chill in the fridge for 4 hours or overnight until set. When ready to eat, remove the cheesecake from the tin, discard the baking parchment and transfer to a serving plate.


Typical values per serving when made using specific products in recipe


2,776kJ/ 665kcals



Saturated Fat












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