Matcha Cheesecake Recipe – The Ultimate Guide

Ever had cheesecake with a little green twist? This matcha cheesecake is smooth, creamy, and just the right kind of different.

I made it last weekend and seriously couldn’t stop at one slice. The matcha adds this earthy vibe that’s mellow but rich—so good.

It’s perfect for tea lovers, fancy brunches, or whenever you want dessert with a chill vibe. No weird ingredients, just matcha magic.

Let’s make this creamy green beauty together. You’ll love how easy—and tasty—it really is.

Why You’ll Love This Recipe

• Unique Flavor Profile: The gentle bitterness of matcha pairs perfectly with the rich, creamy texture of the cheesecake.
• Smooth & Velvety Texture: Thanks to the sour cream and room-temp ingredients, every bite melts in your mouth.
• Make-Ahead Friendly: Tastes even better the next day, making it ideal for planning ahead.
• Naturally Elegant Look: The soft green color and optional matcha dusting make it photo-ready—no fancy decorating needed.
• Easy to Customize: From crust variations to toppings, this cheesecake adapts well to your personal touch.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Bake Time: 45 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: About 6.5–8 hours (with chilling)

Servings:
This recipe yields one 9-inch cheesecake, serving 10–12 slices depending on portion size.

Difficulty:
Beginner-friendly but requires patience and careful mixing for the best texture.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Spatula
• Fine mesh sieve (for matcha and optional topping)
• Measuring cups and spoons
• Parchment paper
• Cooling rack

Ingredients

Crust Ingredients

• 1½ cups (188g) all-purpose flour (or gluten-free flour for GF version)
• ½ cup (100g) granulated sugar
• ¾ cup (168g) unsalted butter, cold and cubed
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)
• ¼ teaspoon salt

Filling Ingredients

• 24 oz (680g) cream cheese, at room temperature
• 1 cup (200g) granulated sugar
• 3 tablespoons (22g) matcha powder (ceremonial or premium grade)
• 2 teaspoons vanilla extract
• 3 large eggs, at room temperature
• ¾ cup (173g) sour cream, at room temperature
• 1/8 teaspoon salt

Optional Toppings

• Light whipped cream
• Fresh raspberries or strawberries
• Matcha powder dusting through a fine sieve

Variations for Matcha Cheesecake

• Cookie Crust: Swap the flour crust with a crushed graham cracker or digestive biscuit crust for a classic cheesecake base.
• White Chocolate Swirl: Add melted white chocolate into half of the batter and swirl it with the matcha layer for a marbled look.
• Vegan Version: Use plant-based cream cheese, coconut cream, and egg replacer to make a dairy-free, egg-free variation.
• No-Bake Option: Use the same ingredients but with gelatin and chill instead of bake for a no-bake version (note: texture will differ).
• Mini Cheesecakes: Pour batter into muffin tins with liners for individual portions—reduce bake time accordingly.

How to Make Matcha Cheesecake: Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.

In a medium bowl, mix the flour, sugar, and salt. Add cold, cubed butter and use your fingers or a pastry cutter to mix until it looks like coarse crumbs. Stir in the vanilla and lemon zest (if using). Press the mixture evenly into the bottom of the pan.

Bake for 12–14 minutes, or until lightly golden. Remove from the oven and let it cool completely before adding the filling.

2. Make the Matcha Filling

In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and beat again until light and fluffy, about 2 minutes. Sift in the matcha powder to remove clumps and mix on low until fully incorporated. Scrape down the sides.

Add the vanilla and salt, then beat in the eggs one at a time, mixing just until combined after each addition. Lastly, add the sour cream and mix gently by hand or on low speed until smooth. Avoid overmixing to prevent air bubbles.

3. Assemble and Bake

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air.

Place the pan on a baking sheet and bake at 325°F (163°C) for 45–50 minutes, or until the edges are set but the center still has a slight wobble.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

4. Chill and Set

Once cooled, transfer the cheesecake to the fridge. Cover loosely and chill for at least 4 hours, preferably overnight, until fully set.

Before serving, release the springform pan and transfer the cheesecake to a plate or cake stand.

Serving and Decoration

This cheesecake is naturally stunning, but a few thoughtful additions make it extra special:

• Light Dusting of Matcha: Use a fine sieve to sprinkle matcha powder over the top for a simple, elegant finish.
• Fresh Berries: Add a handful of raspberries or sliced strawberries for contrast in color and flavor.
• Whipped Cream: Pipe or dollop whipped cream around the edges or serve on the side for added richness.

Slice using a warm, clean knife for smooth edges—wipe the blade between cuts.

How to Serve Matcha Cheesecake

This dessert pairs beautifully with light drinks or tea-based options:

• With Hot Green Tea or Jasmine Tea
• As a Light Finish After Sushi or Asian-Inspired Meals
• At Brunch Tables, Alongside Fruit Platters
• On Dessert Platters with Mini Mochi or Fruit Skewers

Storing Matcha Cheesecake

• Refrigerator: Store covered in the fridge for up to 4–5 days.
• Freezer: Wrap slices in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving.
• Avoid Room Temp Storage: Because of dairy content, always keep chilled when not serving.

Tips and Tricks for Success

• Use Room Temp Ingredients: This prevents lumps and makes mixing easier.
• Sift the Matcha Powder: It ensures a smooth, even green tone without bitter clumps.
• Avoid Overmixing: Overbeating adds air, which can cause cracks during baking.
• Cool Slowly: Let the cheesecake sit in the warm oven before chilling to avoid sudden temperature changes.
• Use a Water Bath (Optional): For ultra-smooth texture, bake with a water bath to add moisture and reduce cracking.

Nutrition

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 slice (1/12)	~310 kcal	23g	22g	16g	5g

Note: Nutrition may vary based on toppings and crust substitutions.

Matcha Cheesecake FAQs

Can I use culinary-grade matcha instead of ceremonial?
Yes, but ceremonial grade gives a more delicate and balanced flavor. Culinary matcha will be stronger and slightly more bitter.

Can I make this without eggs?
You can try egg substitutes like a cornstarch slurry or plant-based replacements, but texture may change.

Why did my cheesecake crack?
Common reasons include overmixing, rapid temperature changes, or skipping the cooling step in the oven.

Is a water bath required?
No, but it can help create a creamier texture and prevent cracks. Wrap the pan in foil and bake it in a shallow pan with hot water if desired.

How do I know when it’s done?
The edges should look set and the center should have a gentle jiggle. It will firm up as it cools.

Conclusion

This Matcha Cheesecake isn’t just dessert—it’s an experience. Earthy, creamy, and surprisingly simple, it’s the kind of treat that makes you slow down and savor every bite. Whether you’re hosting, gifting, or indulging solo, it’s a quiet luxury that speaks for itself.

Try it once, and it may just become your go-to green tea dessert. 💚