Matcha Cheesecake
This Matcha Cheesecake is rich, smooth, and infused with earthy matcha flavor—perfect for anyone who loves Japanese-inspired desserts. With its vibrant green color, silky texture, and subtle sweetness, it brings true matcha vibes to your dessert table.
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs or almond flour for low-carb
- 5 tablespoons melted butter
- 2 tablespoons sugar
- For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons matcha powder ceremonial or culinary grade
- 1 teaspoon vanilla extract
- Pinch of salt
- For Decoration Optional
- Perfect for creating an aesthetic matcha dessert aesthetic:
- Extra matcha powder for dusting
- White chocolate drizzle
- Fresh berries
- Edible flowers
- Matcha whipped cream
Instructions
- Prepare the Crust
- Mix graham crumbs, melted butter, and sugar.
- Press firmly into the bottom of a springform pan.
- Bake at 325°F (165°C) for 8 minutes.
- Let cool.
- Make the Matcha Filling
- Beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Add sour cream, vanilla, and salt.
- Sift matcha powder to remove clumps and add it in.
- Mix until the batter turns a smooth green.
- Add eggs one at a time; mix gently to avoid air bubbles.
- Bake the Cheesecake
- Pour filling over the crust.
- Tap the pan gently to release air pockets.
- Bake at 325°F (165°C) for 55–65 minutes, until edges are set and center slightly jiggles.
- Turn off oven and let cheesecake cool inside for 1 hour.
- Chill
- Refrigerate cheesecake for at least 4 hours, ideally overnight.
- The texture becomes smoother and richer as it chills.
- Decorate
- Dust with matcha powder, pipe whipped cream, or create artistic swirls for a gorgeous matcha cake decoration.
Tried this recipe?Let us know how it was!