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This no-bake matcha chocolate berry cheesecake is a delightful mix of flavors. A crunchy graham cracker crust, rich chocolate ganache, fresh blackberries, and creamy matcha filling come together in perfect harmony, topped with white chocolate shavings for an elegant finish.
Okay, it’s no secret that I’m a sucker for anything matcha! seriously! I can matcha-nize everything if I can. This no-bake matcha chocolate berry cheesecake is seriously one of our family favorites.
Why we love this so much!
We love the combination of taste and texture here. The slightly bitter notes of semi-sweet chocolate, the earthy and vibrant matcha, and the tangy and sweet burst of fresh blackberries come together in creamy layers, delivering a dessert that’s indulgent but not overly sweet.
Layers of texture and taste
1. No-Bake Graham Cracker Crust: Provides a buttery crunchy base
2. Semi-Sweet Chocolate Ganache: Adds a rich, slightly bitter contrast. I don’t use white chocolate ganache here because it would be too sweet for my taste. The semi-sweet chocolate ganache works incredibly well here
3. Fresh Blackberries: Offer fruity bursts of flavor and slight tartness.
4. Matcha White Chocolate Cream Cheese Filling: A smooth, earthy, and creamy layer that isn’t too sweet.
5. Shaved White Chocolate: A delicate finish that adds texture and sweetness.
No-Bake Matcha Chocolate Berry Cheesecake
Ingredients
Graham cracker crust:
- 168 g graham crackers about 9 full-sheets of graham crackers
- 2 Tbsp granulated sugar
- ¼ tsp salt
- 113 g unsalted butter melted
Semi-sweet chocolate ganache:
- 120 g heavy cream
- 113 g semi-sweet chocolate cut into small pieces or use chips
- 2 Tbsp unsalted butter cut into 4 pieces
Matcha cream cheese filling:
- 57 g good-quality white chocolate plus more for decoration
- 113 g full-fat cream cheese softened
- 25 g granulated sugar
- 9 g matcha powder ceremonial-grade if possible
- 40 g full-fat sour cream or use whole-milk Greek yogurt
- 60 g heavy cream make sure it's cold
Berries:
- 1 cup blackberries halved, more as needed
Instructions
Prepare the crust:
- The recipe fits 9-inch pie plate or 14"x4.5" rectangle tart pan with removable bottom
- Melt the butter over medium-low heat then remove from the heat and set aside
- Place graham crackers, sugar, in a food processor. Process into fine crumbs. Make sure they are fine in texture. Add the melted butter and pulse several times to get a wet sand-like texture
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form an even crust. You can use the back of a spoon or the flat bottom of a measuring cup to help compact the crumbs onto the bottom and use your hands to help compact the crumbs to the side of the pan
- Place the crust in the freezer to set while you prepare the rest
Prepare the chocolate ganache:
- Set up a bain marie. Put a heatproof bowl on top of the saucepan. Put about 1 cup of water in a saucepan. Bring to a boil and then lower the lowest. Make sure the bottom of the bowl doesn't touch the water.
- Add the chocolate and heavy cream in the heatproof bowl and
- let the chocolate melt until there are few chocolates still visible
- Stir in the butter and continue to stir until all butter has melted. Don't let any water come into contact with the chocolate.
- Remove from the heat and let it sit for about 5 minutes
Pour ganache over the crust:
- Remove the crust from the freezer. Pour the ganache over the bottom of the crust. Make sure it covers the bottom evenly. Pop this back into the fridge to let the ganache harden while you prepare the filling
Layer the fruit:
- Cut the blackberries in half, lengthwise. If you use strawberries, raspberries, do the same. Layer the berries, cut-side down on top of the ganache in one layer. You may or may not use up all the berries or you may end up needing more. Pop this back into the fridge while you prepare the filling
Prepare matcha cream cheese filling:
- Put the chocolate in a microwave-safe bowl and set the microwave's power to 50% and heat it in a 10-second burst and stir each time until the chocolate melt. You can also do this over the bain marie like you did for the ganache
- Put the matcha powder, softened cream cheese and sour cream, sugar in a mixing bowl. Use a mixer to beat them until smooth and creamy. Add the melted white chocolate and beat until just combined
- Put the cold heavy cream in a measuring cup or something similar. Whip until they form a firm peak. Do not over whip it though. It turns grainy and may separate
- Use a flexible spatula to fold the whipped cream into the cream cheese filling
- The mixture should be light and creamy after that
Final assembling:
- Use an offset spatula to spread 1/3 of the matcha cream cheese filling evenly over the berries, making sure to fill up the gaps between the berries, then pile on the next 1/3 and do the same and continue with the rest of the filling. Smoothing the top to make sure it's even and smooth
- Hold the chocolate bar firmly and gently run a vegetable peeler along the edge of the chocolate to create delicate curls or shavings. Alternatively, you can use a sharp knife. Hold it at an angle and drag it across the surface of the chocolate for finer, smaller shavings.
- Sprinkle this over the top of the cheesecake
Chill in the fridge:
- This cheesecake tastes better if you allow it to chill in the fridge overnight or for a minimum of 4 hours. You allow the flavors to develop during this time
To serve:
- Dip a sharp knife in hot water, then wipe it dry before slicing. The warmth helps the blade glide smoothly through the cheesecake. Slice gently in a straight motion rather than sawing back and forth to keep the edges sharp and clean.
- After each cut, wipe the knife with a warm, damp cloth or paper towel to remove any residue.
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Substitutions and Variations
1. Crust: Swap graham crackers for digestive biscuits or something similar
2. Chocolate Ganache: I don’t recommend using anything sweeter than semi-sweet or bitter-sweet chocolate, but if you prefer a sweeter ganache, use milk chocolate instead of semi-sweet.
3. Matcha Powder: Adjust the amount based on your preference for a more or less intense matcha flavor. I highly recommend ceremonial-grade matcha powder because it has a more intense flavor and the green color is vibrant and beautiful
4. Cream cheese: Cream cheese adds creaminess to the cheesecake. Please make sure you use full-fat cream cheese
5. Sour cream: I recommend using whole-milk sour cream and I highly recommend so too. It adds a slight tanginess that compliments the taste. You can also use creme Fraiche, which has an even richer taste and if you freeze the cheesecake, the texture won’t suffer
6. Heavy cream: Heavy cream adds creaminess. This is also known as double cream in Europe
4. Fruit Layer: For a different berry profile, you can substitute blackberries with raspberries, strawberries, or a combination of berries.
5. White Chocolate: For a deeper contrast, substitute with dark chocolate, though this will affect the visual appeal and sweetness balance.
How to store leftovers
Storing: Keep the cheesecake covered and refrigerated for up to 3 days. The crust may soften slightly over time, but the flavor remains delightful.
Freezing: For longer storage, I recommend freezing. To freeze, slice the cheesecake and put it on a baking sheet lined with parchment. Put in the freezer for about 1 hour. This will partially freeze them but they won’t be fully frozen yet. Wrap each piece tightly in plastic wrap, then place it in an airtight container. Freeze for up to 1 month. Thaw overnight in the fridge before serving.
