I’m a tea person through and through, so a dessert that highlights tea is always a win. With warmer days ahead, I’ve been craving no-bake treats and thought matcha would be the perfect flavor to make this cake stand out. This chilled icebox cake layers a mousse-like vegan matcha cream with fresh strawberries and gluten-free graham crackers — a refreshing, light dessert that’s ideal for summer.
If you enjoy no-bake desserts, try my no bake blueberry cheesecake or my gluten free peanut butter pie.
This post is sponsored by Matcha.com. All opinions are my own.
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Why You’ll Love This Recipe
- Quick and simple to assemble — about 15 minutes active time.
- No baking required.
- Bright, fresh strawberries pair beautifully with matcha.
- Gluten-free and vegan.
- Plenty of matcha for a distinct green tea flavor and color.
Ingredients
- Vegan cream cheese (8 ounces)
- Vegan heavy cream or full-fat canned coconut milk (½ cup)
- Vanilla extract (1 teaspoon)
- Powdered sugar, sifted (1 cup)
- Matcha green tea powder (2 tablespoons)
- Vegan whipped cream (about 9 ounces)
- Fresh strawberries, hulled and quartered (about 4 cups)
- Gluten-free graham crackers (roughly 24 squares)
What is Matcha?
Matcha is a finely ground green tea made from whole tea leaves, so when you drink it you consume the whole leaf rather than just steeped liquid. High-quality matcha requires specific growing and processing practices to preserve its flavor and nutrients. The best powders are vibrant green — that color signals higher quality and a sweeter, more umami-forward profile, while duller or brownish powders tend to be more bitter.
Because matcha has grown in popularity, lower-quality, mass-produced options are common. For a clean flavor and the full benefits, choose a reputable, tested product. I use a lab-tested matcha powder to ensure purity and consistent flavor.
How to Make a Strawberry Matcha Cake
Step 1 – In the bowl of an electric mixer, beat the vegan cream cheese, vegan heavy cream (or full-fat coconut milk) and vanilla on medium speed until smooth and creamy. Scrape down the bowl as needed.
Step 2 – Add the sifted powdered sugar and matcha. Start mixing on low so the dry ingredients incorporate, then increase to medium and mix about one minute until the color and texture are even.
Step 3 – Remove the bowl from the mixer and gently fold in the vegan whipped cream with a spatula until fully combined and light.
Step 4 – Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang to lift the cake out later. Layer one-third of the matcha cream across the bottom, then add a single layer of the quartered strawberries, followed by a layer of graham crackers to cover the fruit. Repeat twice more so you have three layers total, ending with graham crackers on top.
Step 5 – Freeze the assembled cake for 6–8 hours or overnight to set. When ready to serve, remove from the freezer, top with additional whipped cream, a dusting of matcha powder and sliced berries if desired. Let the cake sit for a few minutes before slicing for cleaner cuts.
What is an Icebox Cake?
An icebox cake is a no-bake layered dessert that became popular as refrigerators replaced iceboxes. It’s built from layers of creamy filling, crunchy cookies or crackers, and often fruit. As it chills, the crackers soften as they absorb moisture from the cream, creating a tender, cake-like texture. Icebox cakes can be assembled in loaf pans, round pans or any container you prefer.
How to Store this Cake
Store the cake in the refrigerator for 2–3 days; the graham crackers will continue to soften over time, so it tastes best sooner rather than later. If you prefer a firmer, ice cream–like texture, keep it frozen in an airtight container for up to one week.
If you’re looking for more no bake desserts, check out these great recipes!
- No Bake Nutella Pie
- Raspberry Cream Pie with Pretzel Crust
- Pretzel Pie Crust
- No Bake Oreo Pie
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and tell me how you liked it in the comments below.
Recipe
No Bake Strawberry Matcha Cake (Gluten Free & Vegan)
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Ingredients
- 8 ounce Vegan Cream Cheese
- ½ Cup Plant Based Cream or full fat coconut milk
- 1 teaspoon Vanilla
- 1 Cup Powdered sugar sifted
- 2 Tablespoon Matcha green tea powder
- 9 ounce Vegan Whipped Cream
- 4 Cup Fresh Strawberries de-stemmed and quartered
- Gluten Free Graham Crackers I used about 24 squares
Instructions
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Add the cream cheese, plant-based cream (or coconut milk) and vanilla to an electric mixer and beat on medium until smooth. Scrape down the bowl.
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Add the powdered sugar and matcha. Mix on low to combine, then medium for about a minute until even in color and texture.
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Remove the bowl from the mixer and fold in the vegan whipped cream until light and airy.
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Line a 9×5 loaf pan with plastic wrap, leaving an overhang for lifting the cake out later.
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Spread one-third of the matcha cream in the bottom of the pan.
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Add a single layer of strawberries to cover the cream evenly.
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Top the strawberries with graham crackers, filling any gaps so the layer is even.
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Repeat with remaining cream, berries and crackers to make two more layers, ending with crackers on top.
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Freeze for 8 hours or overnight to set.
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Remove from the freezer and garnish with whipped cream, a light dusting of matcha and sliced berries before serving. Let sit a few minutes for easier slicing.