Matcha Cheesecake Ice Box Cake
Hopping back on that matcha train for a minute with this ice box cake! This simple no-bake dessert features a matcha cheesecake filling layered with graham crackers and strawberry jam. And of course topping it with fresh whipped cream is must. Let’s make it!
Ingredients
Matcha cheesecake ice box cake
- Graham crackers
- Cream cheese
- Heavy whipping cream
- Matcha green tea powder
- Sweetened condensed milk
- Vanilla extract
- Strawberry jam
How to make it
Make the matcha cheesecake filling
Make the whipped cream first. You can use an electric hand mixer or a stand mixer for this. A little tip? Place the bowl and beaters in the freezer for 10 minutes before you start whipping. This will help it whip up faster.
Add room temperature cream cheese, vanilla, matcha and sweetened condensed milk to a smaller bowl and blend until smooth.
Fold the whipped cream into the cream cheese mixture.
Assemble the layers
Line the loaf pan with plastic wrap for easy removal later.
Arrange graham crackers topped with jam (jam side up) in the bottom of the loaf pan. If your graham crackers don’t fit perfectly even in a loaf pan, that’s ok! You won’t be able to tell, just do your best to get an even layer.
Add 1/2 of the matcha cheesecake mixture.
Repeat.
You will end up with 2 layers of cheesecake, 3 layers of graham crackers. You will want to put the last layer of graham crackers jam, side down. Don’t worry too much about what it looks like! Once the cakes is inverted on a plate and topped with whipped cream, you won’t notice it. This is actually the bottom of the cake anyways 🙂
Tried this recipe?
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More matcha dessert recipes
Chewy Matcha Green Tea Brownies
Matcha Shortbread with Ruby Chocolate Drizzle
PrintMatcha Cheesecake Ice Box Cake
This matcha cheesecake is one of those magical desserts that feels indulgent and light at the same time. The cream cheese makes it rich, but the earthiness of matcha balances the whole thing out.
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American, Japanese
Ingredients
- 1, 8 oz block cream cheese (room temperature)
- 3/4 cup heavy whipping cream
- 1, 14 oz can sweetened condensed milk
- 1 tsp vanilla
- 2 1/2 tbsp culinary grade matcha powder
- graham crackers
- 1/2 cup strawberry jam
Whipped cream topping
- 3/4 cup heavy whipping cream
Instructions
- In a large bowl beat heavy whipping cream with an electric hand mixer or stand mixer until stiff peaks form.
- In a different bowl, add softened cream cheese, matcha powder, sweetened condensed milk and vanilla. Beat with mixer until smooth.
- Gently fold the whipped cream into the matcha/cream cheese mixture until well combined.
- Line a loaf pan with plastic wrap.
- Place a layer of graham crackers on the bottom of the pan and spread with an even layer of jam. Add a half of the matcha cheesecake mixture. Add another even layer of graham crackers spread evenly with jam. Add the remaining cheesecake mixture, then top with graham crackers spread with jam (jam side down).
- Cover with plastic wrap and place in the freezer for 8-10 hours before serving.
- To serve, remove plastic wrap and invert onto a serving plate. Remove remaining plastic wrap.
- Beat remaining 3/4 cup of whipped cream until stiff peaks form.
- Top with extra whipped cream and serve.
