Holy crap, guys.

I wasn’t even going to share this with you yet, but then I found out today was National Cheesecake Day!! So, change of plans.

matcha lemonade cheesecake

After I made that Matcha Coconut Ice Cream a few weeks ago, I couldn’t stop thinking about how awesome some green tea action would be in cheesecake form.

Luckily, Mizuchi Matcha wanted to send me some of their product*, which I found out includes not only a classic Ceremony Matcha, but also Spiced Matcha (tastes just like chai, which I love), andddddddd Matcha LEMONADE. Hi. I want that in my cheesecake.

Matcha Cheesecake Slice

Obviously I chose a no-bake version because A. I don’t want to turn on the oven in my tiny apartment during a heat wave, and B. Uh, baking one is harder. Ain’t nobody got time for that.

I sure do make it seem like I don’t have time for anything, but I don’t have much of a life so I have time for a lot of things, actually. Even baking a cheesecake if I wanted. I sure had time to go to Sur La Table for an awesome new cheesecake pan and subsequently wander around for like, an hour.

No-Bake White Chocolate Matcha Lemonade Cheesecake

Whole Matcha Cheesecake



1 package white chocolate chips

2/3 package Golden Oreos

1 8 oz block of cream cheese, room temperature

1/2 cup heavy whipping cream

1 Tablespoon Mizuchi Matcha Lemonade

Juice from one lemon

3 Tablespoons sugar

Raspberries to garnish


Set your cream cheese out first and foremost. You’ll be mad at yourself if you forget to do this.

For Crust:

1. Crush Oreos using either a food processor, or a large sandwich bag and your own strength. If you choose the food processor, you may need to separate the Oreos into two batches.

2. Melt chocolate chips in microwave. Mix 1/4 cup of melted chocolate chips with the crushed Oreos and firmly press into the bottom of a cheesecake pan, springform pan, or 9″ round baking dish. Press some up the sides, if you want.

3. Place crust in refrigerator while you prepare the cheesecake.

For Cheesecake:

1. Stir Matcha lemonade into the remaining melted chocolate chips.

2. Beat whipping cream in a medium sized bowl until soft peaks form.

3. In a separate bowl, beat the cream cheese, lemon juice, and sugar until smooth. Add melted chocolate/matcha lemonade mixture.

4. Fold in whipping cream.

5. Remove your crust from the refrigerator and spread your filling over the top.

6. Chill for at least a couple of hours, or make it ahead and chill it overnight! Garnish with raspberries, or beat the rest of your whipping cream (since you won’t use a whole carton) and do both!

Matcha Cheesecake

I’m afraid I may have peaked at this point.

This cheesecake is so delicious. If you’re not into the Matcha flavor, no need to worry because this is far more lemony than Matcha-y. If you want it to have more green tea flavor, I would suggest adding one or two teaspoons of the classic stuff.

Match missing slices


*Opinions are my own, I’m no liar.