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Matcha Green Tea Cheesecake

Creamy Matcha Green Tea Cheesecake for a Sweet Escape

This Matcha Green Tea Cheesecake blends creamy texture with earthy matcha flavors, offering a gluten-free dessert option that’s easy to make and visually stunning.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Substitute with crushed digestive biscuits or a chocolate cookie crust for a twist.
  • 5 tablespoons Unsalted butter Feel free to use coconut oil for a dairy-free option.
Filling
  • 2 cups Cream cheese Opt for vegan cream cheese to keep it dairy-free.
  • 3/4 cup Sugar Consider coconut sugar for a healthier alternative.
  • 3 Eggs Replace with a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg) for a vegan version.
  • 1 teaspoon Vanilla extract Almond extract can be a delightful substitute.
  • 2 tablespoons Matcha powder Always choose culinary-grade matcha for best results.
  • 1 cup Sour cream Substitute with dairy-free yogurt for a vegan-friendly option.
Optional Toppings
  • 1 cup Fresh fruits Garnish with strawberries, raspberries, or kiwi for a refreshing touch.
  • 1/2 cup White chocolate drizzle Adds visual appeal and flavor contrast.

Equipment

  • Mixing bowl
  • Springform Pan
  • Oven

Method
 

Instructions
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine the graham cracker crumbs with melted unsalted butter until well blended. Press mixture into the bottom of a springform pan.
  3. In a large mixing bowl, beat together the cream cheese and sugar until smooth, about 2 minutes. Add the eggs one by one, mixing gently after each addition. Incorporate the vanilla extract and matcha powder.
  4. Gently fold in the sour cream until no lumps remain.
  5. Pour the cheesecake filling over the crust. Bake for approximately 50-60 minutes until edges are set and center jiggles.
  6. Let the cheesecake cool in the oven with the door ajar for 30 minutes, then refrigerate for at least 4 hours, preferably overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 80mgIron: 0.5mg

Notes

For clean slices, dip your knife in hot water before cutting and wipe it dry after each cut.

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