A creamy no-bake yogurt cake layered with sweet strawberries and earthy matcha. Light, refreshing, and surprisingly satisfying for such a simple little dessert.

I always come back to this recipe when I want dessert but still want to feel good afterward. It’s cool, creamy, lightly sweet, and doesn’t leave you feeling heavy the way traditional cheesecake sometimes can. What makes it special to me is that it feels indulgent while still being made from ingredients I genuinely enjoy nourishing my body with.

Why You’ll Love This Recipe

No baking required
High in protein compared to regular cheesecake
Light, creamy, and refreshing
Perfect for warmer weather
Easy to make ahead
Beautiful café-style presentation with minimal effort

Speaking of customization, you can switch up the cookie base every time you make it. Try granola cookies, matcha cookies, chocolate cookies, or even crushed sesame crackers for a different flavor and texture.

Health Benefits

Higher Protein & Better Fullness

Greek yogurt contains protein that helps support fullness and muscle maintenance.
Compared to traditional cake made with heavy cream, this version feels lighter while still creamy.

Antioxidant Support

Matcha is rich in catechins, antioxidant compounds that help protect cells from oxidative stress.
Strawberries provide vitamin C, which supports collagen production and skin health.

Lighter Dessert Option

This recipe uses yogurt instead of large amounts of cream and butter.
The balance of protein, natural fruit, and lighter ingredients may help prevent the heavy sugar crash often associated with traditional desserts.

→ Together, these ingredients create a dessert that feels balanced, refreshing, and nourishing while still tasting indulgent.

Key Ingredients

Vanilla Greek yogurt is the creamy base of this cheesecake. It adds protein, tanginess, and richness without needing heavy cream.

Matcha powder gives the dessert a slightly bitter café-style flavor that balances the sweetness beautifully.

Strawberries add freshness, natural sweetness, and a soft juicy texture inside the cheesecake.

Gelatin helps the cheesecake set while keeping the texture smooth and delicate.

Granola cookie creates a simple crunchy base that contrasts perfectly with the creamy filling.

Tips & Tricks

Quickly mix the dissolved gelatin into the yogurt before it starts to set for the smoothest texture.
The faster you mix the gelatin into the yogurt, the cleaner the cheesecake shape will look when unmolded.
Chill the cheesecake fully before dusting with matcha so the surface stays dry and beautiful.
Use high-quality matcha for the best flavor and vibrant green color.
For a higher-protein version, use extra Greek yogurt or add a spoonful of vanilla protein powder.
Want a sweeter dessert? Mix the matcha with powdered sugar before dusting on top.

How to Make No-Bake Matcha Strawberry Yogurt Cake

Step 1: Wash and dry 1 strawberry thoroughly, then remove the stem. Mix 3 g gelatin with 1 tablespoon hot water until completely dissolved.

Step 2: Quickly stir the dissolved gelatin into 1 cup vanilla Greek yogurt before the gelatin begins to set.

Step 3: Place the strawberry into a small cup or mold with the pointed side facing upward. Pour the yogurt mixture around the strawberry until fully covered.

Step 4: Place 1 granola cookie or cookie of your choice on top to create the base layer.

Step 5: Chill for 1–2 hours until set and firm.

Step 6: Carefully unmold the cheesecake and dust with matcha powder. Optionally mix the matcha with powdered sugar for a sweeter finish.
Frequently Asked

Frequently asked questions

Can I make this without gelatin?

Yes, but the cheesecake will be softer and less stable. Agar agar may also work, though the texture will be slightly firmer.

Can I use plain Greek yogurt?

Absolutely. You can sweeten it slightly with honey or maple syrup if desired.

How long does this keep?

Store covered in the refrigerator for up to 2 days.

Can I make this ahead of time?

Yes. This dessert is perfect for making the night before serving.

What type of matcha works best?

Ceremonial or latte-grade matcha gives the smoothest flavor and brightest color.

No-Bake Matcha Strawberry Yogurt Cake (Matcha Ichigo Yogurt Cake, 抹茶いちごヨーグルトケーキ)

Ingredients

1 cup vanilla Greek yogurt
1/2–1 tsp matcha powder
3 g gelatin
1 tbsp hot water
1 strawberry

Optional

1–2 tsp powdered sugar

Base

1 granola cookie or cookie of choice

Equipment

Small cup or mold
Mixing bowl
Spoon or spatula
Refrigerator

Instructions

Dissolve the gelatin completely in hot water.
Quickly mix the dissolved gelatin into the Greek yogurt until smooth.
Place the strawberry into a small cup with the pointed side facing upward.
Pour the yogurt mixture into the cup and gently smooth the top.
Add the granola cookie on top to form the base.
Chill until fully set.
Carefully remove from the mold and dust with matcha powder before serving.

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Notes

Use ripe strawberries for the sweetest flavor.
Mix the gelatin into the yogurt quickly before it starts setting.
Dust matcha just before serving for the freshest color.
Add powdered sugar to the matcha if you prefer a sweeter finish.
High-protein Greek yogurt makes the texture especially creamy and satisfying.

Nutrition Per Serving

(Approximate values per serving using vanilla Greek yogurt and granola cookie. Based on USDA FoodData Central and Japanese Food Composition Tables.)

Calories: 210 kcal
Protein: 17 g
Fat: 5 g
Carbohydrates: 24 g
Fiber: 2 g
Sugar: 16 g
Calcium: 180 mg
Vitamin C: 18 mg