Matcha Cheesecake – Creamy Green-Tea Dessert

For lovers of green tea and elegant desserts, this Matcha Cheesecake hits the perfect note. A velvety cheesecake infused with bright, earthy matcha powder rests on a buttery crust, delivering a dessert that’s both visually stunning and refined in flavour. Ideal for afternoon tea, special occasions, or whenever you’re ready to elevate your sweet table.

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Why You’ll Love This Recipe

• Gorgeous pale green tone from real matcha—no artificial colouring.
• Balanced flavor: the subtle bitterness of matcha meets creamy, sweet cheesecake filling.
• Impressive appearance and taste—great for entertaining or as a show-stopper dessert.
• Makes in advance and chills well—ready when you are.
• Works for matcha lovers, and is approachable for those new to green-tea desserts.

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Recipe Details

• Prep Time: ~25 minutes (plus chilling)
• Bake Time: ~55–65 minutes (for baked version)
• Chill Time: At least 4 hours, preferably overnight
• Yield: ~12 slices (9-inch springform pan)
• Category: Dessert
• Method: Baked cheesecake
• Cuisine: Fusion / Modern Japanese-inspired
• Diet: Vegetarian (contains dairy)
• Keywords: matcha cheesecake, green tea dessert, creamy cheesecake

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Ingredients You’ll Need

For the Crust

• 1½ cups (≈ 180 g) graham cracker or digestive biscuit crumbs
• ¼ cup (≈ 50 g) melted unsalted butter
• 1–2 Tbsp granulated sugar (optional)

For the Cheesecake Filling

• 24 oz (≈ 675 g) full-fat cream cheese, room temperature
• 1 cup (≈ 200 g) granulated sugar
• 2–3 Tbsp matcha (green-tea powder, preferably good quality)
• ½ cup (120 ml) sour cream or heavy cream, room temperature
• 1 tsp vanilla extract
• 3 large eggs, room temperature

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Instructions

1. Prepare Crust

Pre-heat oven to 325 °F (≈ 163 °C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the biscuit crumbs, melted butter and sugar until well combined. Press the mixture firmly into the bottom of the pan (and optionally slightly up the sides). Bake for ~10 minutes. Allow to cool slightly.

2. Make the Filling

In a large bowl, beat the softened cream cheese until smooth. Add sugar and blend until creamy.
Whisk or sift the matcha powder and add it along with sour cream (or heavy cream) and vanilla extract. Mix until smooth and uniform. Add the eggs one at a time, mixing just until combined after each—avoid over-mixing to reduce air bubbles.

3. Bake & Chill

Pour the filling over the cooled crust and smooth the top. Place in the oven and bake for ~55-65 minutes, or until the edges are set and the centre still has a slight wobble.
After baking, turn off the oven and leave the cheesecake inside with the door ajar for ~30 minutes. Remove, cool to room temperature, then refrigerate (covered) for at least 4 hours, ideally overnight.

4. Slice & Serve

Once fully chilled and set, run a knife around the edge of the pan, release the springform, and transfer to a serving plate. Use a warm, clean knife (wipe between cuts) to slice neatly. Garnish with a dusting of matcha powder, whipped cream, or fresh berries as preferred.

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You Must Know

• Use room-temperature cream cheese, sour cream, eggs for smooth batter and lump-free texture.
• Mix matcha carefully: sift for even colour and avoid gritty lumps.
• Don’t over-mix after adding eggs—too much air may cause cracks.
• Chilling time is essential; cheesecake served too soon will be too soft.
• For best visual effect, use a good-quality matcha (vibrant green, not brownish).

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Storage Tips

• Store covered in the fridge for up to 3–4 days.
• Cheesecake can also be frozen (wrapped tightly) up to ~2 months; thaw overnight in fridge.
• Bring to room temperature ~10 minutes before serving for optimal flavour and texture.

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Ingredient Substitutions

• Swap graham/descriptive biscuit crumbs for crushed tea cookies or ginger-snap crumbs for flavour twist.
• Replace sour cream with full-fat Greek yogurt for tangy variation.
• To intensify matcha flavour, increase by ½ Tbsp—but test batter first to avoid bitterness.
• For gluten-free: use gluten-free biscuits for crust and ensure matcha is certified gluten-free.

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Serving Suggestions

• Serve with whipped cream and a sprinkle of matcha on top for elegance.
• Pair with fresh berries (raspberries, strawberries) to cut through richness and add brightness.
• Serve slices with a side of green-tea gelato or ice cream for a matcha-themed dessert duo.
• Ideal for afternoon tea, special occasions or celebrations—its green hue adds wow factor.

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Pro Tips

• Use a fine-mesh sieve to sift matcha into the batter for best incorporation.
• Tap the springform pan gently on the counter before baking to release air bubbles.
• If cheesecake top browns too quickly, cover loosely with foil for remaining bake.
• Warm a knife in hot water then wipe dry before slicing for clean edges.

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Frequently Asked Questions

→ Can this recipe be made no-bake?
Yes—adapt the filling to a no-bake version by using whipped cream and chilling thoroughly instead of baking.
→ Why is my cheesecake not green?
Possible causes: low-quality matcha, too much baking browning the top, or mismatched baking temperature. Use quality matcha and moderate heat.
→ Can I use brewed green tea instead of matcha powder?
You could, but matcha powder delivers stronger colour and flavour without extra liquid that can affect texture.
→ Why did the cheesecake crack?
Overmixing, too high bake temperature or cool too quickly are common causes. Mix gently, bake according to instructions, and cool gradually.

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✨ This Matcha Cheesecake brings together refined green-tea flavour, creamy cheesecake goodness and a dessert that looks as beautiful as it tastes. Perfect for when you want something elevated yet approachable.

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