Matcha Cheesecake

Francine Lizotte


Very different from traditional cheesecakes, this one will surprise you with its subtle flavor of green tea! If you like Japanese Matcha, you should love this one!


☆☆☆☆☆ 0 votes

8 servings
10 Min
30 Min


  • 2 pkg
    (16 ounces) cream cheese, room temperature
  • 2 Tbsp
  • 3/4 c
    granulated sugar
  • 2 large
    free-run eggs, beaten until foamy
  • 3 Tbsp
    warm 35% heavy cream, or more if needed
  • 2 Tbsp
    japanese matcha green tea powder
  • 1 tsp
    pure vanilla extract
  • 1
    (9-inch) chocolate honey graham cracker pie crust

How to Make Matcha Cheesecake


  1. Preheat oven to 350ºF. In a bowl of a stand mixer, combine cream cheese and milk. Using a paddle attachment, process mixture on speed 3 until smooth, about 2 minutes. Add sugar and process until creamy. Add eggs and continue mixing until well incorporated.
  2. In a small bowl, combine warm heavy cream and matcha powder; stir until there are no lumps in it. Add tea mixture to cream cheese mixture along with vanilla; process until well blended. Pour mixture into the prepared pie crust and transfer to the preheated oven; bake for 30-35 minutes or until the center is almost set (jiggles a little when gently shake). Turn the temperature off and leave the cake in with the door close for 2 hours. With the door ajar, leave it for another hour.
  3. Remove from the oven and slice a knife around the pan to release and prevent from cracking; cool completely. Cover with plastic and transfer to the refrigerator for 12 to 24 hours before slicing.
  4. To view this recipe on YouTube, click on this link >>>>

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