Jump to Recipe Print RecipeThe first spoonful reveals an unexpected delight that dances on your palate, a harmony of creamy cheesecake and earthy matcha that takes your dessert experience to new heights. This Silky No-Bake Matcha Cheesecake Tart is more than just a pretty face; it’s an effortlessly elegant treat designed for both seasoned home chefs and those just dipping their toes into the world of baking. With zero baking required, you’ll find the prep time quick and stress-free, perfect for impressing guests or enjoying a moment of self-indulgence. Plus, the refreshing matcha brings a health-conscious twist to your dessert table, making it a smart and stylish choice. Are you ready to elevate your dessert game? Why is This Matcha Cheesecake Tart Special? Simplicity, the no-bake nature makes it effortlessly achievable, requiring minimal ingredients and time. Unique Flavor, the matcha powder introduces a delightful earthy taste, elevating your traditional cheesecake. Crowd-Pleasing, its stunning presentation and light, creamy texture will wow your guests at any gathering. Versatile Serving, pair it with fresh berries or a drizzle of sweetened condensed milk for added flair. Health-Conscious, packed with antioxidants, this dessert feels indulgent without the guilt, aligning perfectly with any health-focused lifestyle. Discover how this tart compares to delightful options like Cherry Cheesecake Puppy or Cream Oreo Cheesecake. Indulge in scrumptious flavors without the oven! Matcha Cheesecake Tart Ingredients • Discover what makes this tart delightful! For the Crust All-Purpose Flour – Provides structure for the tart shell; substitute with gluten-free flour if needed. Almond Flour – Enhances flavor and texture in the crust; can be replaced with more all-purpose flour if desired. Powdered Sugar – Sweetens the crust; use granulated sugar, but texture may vary. Salt – Balances sweetness in the crust for an ideal flavor. Butter – Adds richness to the dough; unsalted butter is preferred for better salt control. Egg – Binds the dough together; no substitute recommended for cohesion. For the Filling White Chocolate – Provides sweetness and creaminess; can swap with milk chocolate for a different twist. Mini Marshmallows – Adds texture and sweetness; regular marshmallows work in a pinch. Cream Cheese – Essential for the rich filling; full-fat yields the best taste and texture. Heavy Cream – Used in the whipped topping for lightness; coconut cream is a dairy-free alternative. Mascarpone – Adds an extra level of creaminess; cream cheese can replace it, though the flavor will differ. Matcha Powder – The star ingredient for flavor and color; quality matters, so culinary grade is fine for baking. For the Topping Heavy Cream – Whipped for a light and airy topping; use chilled cream for best results. Mascarpone – Offers a decadent creaminess in the topping; can be swapped with cream cheese, but flavors will differ. Powdered Sugar – Sweetens the topping; adjust to taste for your ideal sweetness. With these ingredients, you’re well on your way to creating a stunning Matcha Cheesecake Tart that’s sure to impress! Step‑by‑Step Instructions for Matcha Cheesecake Tart Step 1: Make the Tart Dough In a stand mixer, combine 1 cup of all-purpose flour, 1/2 cup of almond flour, 1/4 cup of powdered sugar, and a pinch of salt. Mix until combined, then add 1/2 cup of chilled unsalted butter, blending until the mixture resembles wet sand. Add 1 beaten egg, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 4 hours to firm up. Step 2: Bake the Tart Shells Preheat your oven to 175°C (350°F). Roll out the chilled tart dough on a floured surface until about 1/4 inch thick. Press the dough into tart pans and dock the bottom with a fork to prevent puffing. Place the pans in the freezer for 10 minutes before baking. Bake for 20-25 minutes, or until the edges are golden brown. Allow the tart shells to cool completely. Step 3: Prepare the Matcha Filling In a saucepan over low heat, melt together 1/2 cup of unsalted butter, 4 oz of white chocolate, 1 cup of mini marshmallows, and 8 oz of cream cheese, stirring until smooth and creamy. Remove from heat and let it cool slightly before whisking in 2 tablespoons of matcha powder to achieve a vibrant green color. Set the filling aside to cool completely. Step 4: Fold in Whipped Cream In a separate mixing bowl, whip 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled matcha mixture, taking care not to deflate the whipped cream. Once fully combined, carefully pipe the fluffy matcha filling into the cooled tart shells. Smooth the tops and refrigerate for at least 1-2 hours to allow the filling to set. Step 5: Make the Topping In a clean mixing bowl, whip together 1/2 cup of heavy cream, 4 oz of mascarpone cheese, and 1/4 cup of powdered sugar until mixtures hold stiff peaks. Once the matcha filling has set, pipe the whipped topping decadently over each tart for a smooth finish. Refrigerate the topped tarts for an additional hour, enhancing the flavors as they chill. Step 6: Serve and Enjoy Just before serving, dust the top of each Matcha Cheesecake Tart with a light coating of matcha powder for a finishing touch. Slice and serve chilled, paired with fresh berries or a drizzle of sweetened condensed milk for added elegance. Revel in the delightful flavors and creamy textures that make this no-bake dessert a standout! Storage Tips for Matcha Cheesecake Tart Fridge: Store the Matcha Cheesecake Tart in an airtight container in the refrigerator for up to 3 days to keep it fresh and creamy. Freezer: If you have leftovers, slice the tart and wrap individual pieces tightly in plastic wrap, placing them in an airtight container. The tart can be frozen for up to 1 month. Thawing: When ready to enjoy, thaw the tart in the refrigerator overnight for a perfect texture. Avoid using a microwave as it can alter the creamy filling. Serving Freshness: For the best taste, serve the tart within a couple of days to enjoy its light, airy quality, and vibrant matcha flavor. Matcha Cheesecake Tart Variations Feel free to get creative and elevate your Matcha Cheesecake Tart with these delightful twists! Dairy-Free: Substitute heavy cream with coconut cream and use dairy-free cream cheese for a creamy, non-dairy option. Coconut cream adds a tropical flair while keeping the texture luscious. Flavor Infusion: Experiment with adding citrus zest, like lemon or yuzu, to the filling for a bright and zesty contrast to the earthy matcha. This citrus touch will brighten up each bite. Chocolate Twist: Swap out the white chocolate for dark chocolate or even caramel-flavored chocolate. This adds depth and a touch of decadence that pairs beautifully with the matcha. Nutty Delight: Fold in some finely chopped nuts like pistachios or walnuts into the filling for added crunch and a nutty flavor. Nuts will provide a delightful texture and complement the creamy tart. Berry Compote: Serve with a homemade berry compote on top or alongside. This sweet-tart combination will create a refreshing contrast and a stunning visual appeal. Matcha Layered: Create a layered tart by adding a thin layer of plain cheesecake beneath the matcha filling. This riff will add a delicious complexity and depth to the tart. Mini Version: Make mini tarts using a muffin tin for individual servings. They’re perfect for parties or when you want to treat yourself without going overboard. For more indulgent dessert ideas that keep things uniquely delicious, check out Caramelized Banana Cheesecake or try the fun Cookie Dough Cheesecake. The possibilities are endless, and it’s all about finding what makes your taste buds dance! Make Ahead Options These Easy Matcha Cheesecake Tarts are perfect for meal prep enthusiasts looking to save time! You can prepare the tart shells and the matcha filling up to 24 hours in advance, storing them separately in the refrigerator. Simply bake the tart shells, cool completely, and then wrap them tightly in plastic wrap to prevent any moisture buildup. The filling can be made ahead and placed in an airtight container. On the day you plan to serve, simply fold in your whipped cream and pipe the filling into the tart shells. Add the whipped topping right before serving to ensure it remains light and fluffy. Enjoy the sweet satisfaction of having dessert ready with minimal effort! Expert Tips for the Best Matcha Cheesecake Tart Chill the Dough: Make sure to chill the tart dough for at least 4 hours. This prevents slumping during baking, ensuring a perfect tart shell. Sift Matcha: Always sift your matcha powder before use. This removes clumps, allowing for a smoother filling in your Matcha Cheesecake Tart. Cool Gradually: Allow the matcha filling to cool slightly before folding in whipped cream. This helps to maintain a light, airy texture—avoid adding the cream to hot filling. Piping Tips: Use a piping bag for your filling and topping. This technique gives your tart a beautiful, professional-looking finish while also controlling portion sizes. Make Ahead: For the best flavor and texture, prepare the tart shells and filling a day in advance. Add the whipped topping right before serving to maintain its fluffiness. What to Serve with Silky No-Bake Matcha Cheesecake Tart Indulging in this stunning dessert invites a beautiful meal experience that excites the senses. Fresh Berries: Their juicy brightness balances the tart’s richness, adding a refreshing burst of flavor and color that complements beautifully. Green Tea: A warm or iced cup enhances the matcha flavor while promoting a calming, tea-infused experience that echoes the tart’s roots. Coconut Sorbet: This light, tropical dessert pairs seamlessly with the creamy cheesecake, offering a delightful contrast in texture and temperature for a refreshing finish. Whipped Cream: Lightly sweetened and airy, whipped cream gives an extra layer of decadence while boosting the tart’s luxurious texture. Matcha Latte: The creamy, earthy goodness of a matcha latte elevates the experience, tying together the theme of matcha in the dessert. Yuzu Citrus Salad: A citrus salad with yuzu dressing creates a zesty, tangy element that brightens the meal, offering a refreshing counterpoint to the cheesecake’s richness. Chocolate Ganache Drizzle: Enhance each slice with a silky chocolate drizzle, rich and sweet, which beautifully marries with matcha’s earthy notes. Sesame Cookies: Crispy sesame cookies add a nutty crunch that pairs wonderfully with the silky tart, offering textures that keep the palate intrigued. Let these delightful pairings take your dessert experience to new heights! Matcha Cheesecake Tart Recipe FAQs What is the best way to select ripe matcha powder? Absolutely! When choosing matcha powder, look for vibrant green color and a fine, silky texture. Culinary grade matcha is ideal for baking, while ceremonial grade is best enjoyed in drinks. Always check expiration dates as freshness is key to the flavor. How should I store the Matcha Cheesecake Tart? To keep your tart fresh and creamy, store it in an airtight container in the refrigerator for up to 3 days. If you have leftovers, you can slice it and wrap individual pieces in plastic wrap, placing them in an airtight container for up to 1 month. Can I freeze the Matcha Cheesecake Tart? Yes, you can! To freeze, slice the tart and wrap each piece tightly in plastic wrap. Then, place them in an airtight container. When you want to indulge again, thaw each slice in the refrigerator overnight for the best texture and flavor. Avoid using a microwave which can change the creamy filling. What if my tart filling isn’t setting properly? Very! If your filling isn’t setting, it could be due to not allowing it enough chill time in the refrigerator. Ensure you refrigerate the combined filling for at least 1-2 hours, as it helps firm up due to the cream cheese and whipped cream. If you’re still facing issues, try chilling it longer, and consider using a delicate balance of whipped cream—avoid over-mixing. Can I make this dessert dairy-free? Definitely! You can substitute heavy cream with coconut cream and use dairy-free cream cheese to create a dairy-free version of your Matcha Cheesecake Tart. This twist can be just as delicious and creamy! Is this tart safe for pets or allergy-sensitive individuals? It’s always best to avoid giving any cheesecake, matcha, or chocolate-containing desserts to pets. If you have allergies, ensure you replace ingredients like cream cheese or marshmallows with suitable alternatives for those with lactose intolerance or other dietary restrictions. Always check labels for potential allergens. Creamy Matcha Cheesecake Tart That's a No-Bake Dream This Matcha Cheesecake Tart combines creamy cheesecake with earthy matcha for a stunning no-bake dessert. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsChilling Time 4 hours hrsTotal Time 4 hours hrs 40 minutes mins Servings: 8 slicesCourse: DessertCuisine: JapaneseCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust1 cup all-purpose flour substitute with gluten-free flour if needed1/2 cup almond flour can be replaced with more all-purpose flour if desired1/4 cup powdered sugar use granulated sugar if needed1 pinch salt balances sweetness in the crust1/2 cup unsalted butter chilled, for better salt control1 egg no substitute recommended for cohesionFor the Filling1/2 cup unsalted butter4 oz white chocolate can swap with milk chocolate1 cup mini marshmallows regular marshmallows work in a pinch8 oz cream cheese full-fat preferred2 tbsp matcha powder use culinary grade for bakingFor the Topping1/2 cup heavy cream use chilled cream for best results4 oz mascarpone can be swapped with cream cheese1/4 cup powdered sugar adjust to taste Equipment Stand MixersaucepanTart Panspiping bag Method Make the Tart DoughIn a stand mixer, combine 1 cup of all-purpose flour, 1/2 cup of almond flour, 1/4 cup of powdered sugar, and a pinch of salt. Mix until combined, then add 1/2 cup of chilled unsalted butter, blending until the mixture resembles wet sand. Add 1 beaten egg, mixing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 4 hours to firm up.Bake the Tart ShellsPreheat your oven to 175°C (350°F). Roll out the chilled tart dough on a floured surface until about 1/4 inch thick. Press the dough into tart pans and dock the bottom with a fork to prevent puffing. Place the pans in the freezer for 10 minutes before baking. Bake for 20-25 minutes or until the edges are golden brown. Allow the tart shells to cool completely.Prepare the Matcha FillingIn a saucepan over low heat, melt together 1/2 cup of unsalted butter, 4 oz of white chocolate, 1 cup of mini marshmallows, and 8 oz of cream cheese, stirring until smooth and creamy. Remove from heat and let it cool slightly before whisking in 2 tablespoons of matcha powder. Set the filling aside to cool completely.Fold in Whipped CreamIn a separate mixing bowl, whip 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the cooled matcha mixture, taking care not to deflate the whipped cream. Once fully combined, pipe the fluffy matcha filling into the cooled tart shells. Smooth the tops and refrigerate for at least 1-2 hours to allow the filling to set.Make the ToppingIn a clean mixing bowl, whip together 1/2 cup of heavy cream, 4 oz of mascarpone cheese, and 1/4 cup of powdered sugar until mixtures hold stiff peaks. Once the matcha filling has set, pipe the whipped topping over each tart. Refrigerate for an additional hour.Serve and EnjoyJust before serving, dust the top of each Matcha Cheesecake Tart with a light coating of matcha powder. Slice and serve chilled, paired with fresh berries or a drizzle of sweetened condensed milk for added elegance. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg NotesMake ahead for the best flavor; prepare tart shells and filling a day in advance. Add whipped topping just before serving. Tried this recipe?Let us know how it was!
