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No-Bake Matcha Coconut Cheesecake

By Beginnerbakes Editorial TeamPublished Apr 8, 2026 | Updated Oct 1, 2026
Fusion 740 mins Beginner-friendlyEasyNo BakeSummer Baking

A chilled matcha cheesecake with whipped coconut cream and a coconut biscuit crust. Chill the coconut cream overnight before making the filling.

No-Bake Matcha Coconut Cheesecake
Prep 20 min
Cook 0 min
Total 740 min
Servings 8
Difficulty easy
Cuisine Fusion

Recipe Details

Prep20 min
Cook0 min
Total740 min
Servings8
Difficultyeasy
CuisineFusion
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Ingredients

Servings 8
  • 1.5 cups vegan digestive biscuits (ensure nut-free)
  • 1/4 cup shredded unsweetened coconut
  • 3 tbsp coconut oil, melted
  • 1 1/2 cups thick coconut cream solids, measured after chilling canned full-fat coconut cream overnight and separating off the liquid
  • 1/4 cup maple syrup or agave syrup
  • 2 tbsp matcha green tea powder
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Fresh berries or sliced kiwi, for garnish (optional)

Instructions

  1. Line a 7-inch springform pan with parchment paper or lightly grease it.
  2. Crush the vegan digestive biscuits into fine crumbs using a rolling pin or food processor.
  3. Mix the shredded coconut and melted coconut oil into the biscuit crumbs until evenly moistened.
  4. Press this crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Refrigerate while preparing the filling.
  5. Scoop the thick coconut cream solids from the cans chilled overnight, leaving the watery liquid behind. Measure 1 1/2 cups of the separated solids before whipping. Whip the measured cream with an electric hand mixer until smooth and fluffy (about 2-3 minutes).
  6. Add maple syrup, sifted matcha powder, vanilla extract, and lemon juice to the whipped coconut cream. Beat until well combined and creamy.
  7. Pour the matcha coconut cream over the chilled crust and spread evenly.
  8. Cover and refrigerate for at least 3-4 hours or overnight until fully set.
  9. Remove the cheesecake carefully from the pan before serving. Garnish with fresh berries or sliced kiwi if desired.
  10. Slice gently with a warm knife and serve chilled. Keep leftovers refrigerated and consume within 3 days.

Timing and Planning

Timing estimate: 740 minutes elapsed. Plan from the night before: the estimate allows 8 hours for the required overnight coconut-cream chill, 20 minutes assembly and 4 hours chilling the assembled cheesecake. With coconut cream already thoroughly chilled, allow about 4 hours 20 minutes. Overnight chilling is a planning allowance; the cream must separate and the filling must set before serving. These are planning estimates; use the recipe's doneness, rise and setting cues.

Ingredient Notes

Measure the thick separated coconut solids before whipping, not the whole contents of the can. The amount of solids varies by product, so more than one can may be needed; chill enough cans overnight to provide the listed measured quantity.

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