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Matcha cheesecake recipe

Matcha cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • No-bake cheesecake

An easy no-bake cheesecake flavoured with matcha, or green tea powder. Matcha is touted for its health benefits, but it is also wonderful for baking and desserts, as shown in this gorgeous Japanese inspired recipe.

3 people made this

IngredientsServes: 6

  • 100g digestive biscuits, crushed
  • 50g unsalted butter, melted
  • 200g cream cheese, at room temperature
  • 80g caster sugar
  • 200g mascarpone cheese
  • 3 tablespoons matcha green tea powder, plus more for dusting
  • 240ml whipping cream
  • 1 tablespoon powdered gelatine
  • 3 tablespoons warm water
  • 1 teaspoon icing sugar, for dusting
  • 3 strawberries, sliced

MethodPrep:15min ›Extra time:4hr20min › Ready in:4hr35min

  1. Stir biscuit crumbs and melted butter together in a bowl until moistened; press crumb mixture evenly into the bottom of an 18cm (7 in) springform cake tin. Place tin in fridge for about 20 minutes.
  2. Beat cream cheese and caster sugar together in a bowl with an electric mixer until smooth; beat in mascarpone cheese. Stir 3 tablespoons matcha powder into cheese mixture.
  3. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture.
  4. Stir gelatine into warm water in a small bowl until dissolved. Stir gelatine mixture into cream cheese mixture; pour over chilled biscuit base. Chill the cheesecake in the fridge until set, at least 4 hours (overnight is best).
  5. Just before serving, dust top with extra matcha powder and icing sugar; decorate with sliced strawberries.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I did omit the mascarpone cheese as I forgot to buy it. However, the main problem with cake was that the gelatin didn't dissolve enough in warm water. So my cake ended up with clumps and knobbly bits of hard rubbery bits of gelatin. I would advise that you use hot water instead of just warm water. The amount of cheese to biscuit base also seemed a bit much - I had a thick cheese top, with a thin biscuit base.-05 Apr 2017

Matcha Cheesecake

Alchemy Eats is all about sharing tasty, exciting, beautiful, experimental and, most importantly, healthy food and drink ideas and recipes. We experiment with recipes that combine some of the most nutrient dense foods with other flavourful ingredients.

Vegan matcha mini cheesecakes with a soft biscuit base and served with berries.

For all those who don’t know, we have been loving cheesecake recipes lately. Since discovering, what we believe is the best vegan cheesecake recipe, we have been keen to make lots of different variations.

One of our favourites is the Biscoff Cheesecake which has the lovely caramel flavours of Lotus Biscoff with a vanilla filling. After this we made an Oreo Cheesecake which was another delicious variation (who doesn’t love oreos?).. Wanting to try something a little bit more colour we also made a Blue Vanilla Cheesecake using blue spirulina powder and vanilla.

Today, we are using one of our favourite ‘superfood’ powders, matcha. Who doesn’t love that fantastic natural green colour. Matcha also contains caffeine but at lower levels than you find in coffee. People report that Matcha helps with a slower release of energy than coffee which helps lead to sustained energy rather than a quick burst.

The best bit about a vegan cheesecake recipe is how easy it is to make, a few ingredients, and the fact that it doesn't require baking. Our recipe also includes a range of natural ingredients like coconut and cashews as replacements for dairy and cream.

You can make this in a small springform tin. In this case we used a 4 inch tin. If you can find smaller why not make them extra mini. Alternatively you can scale up the recipe a little to make one single cheesecake. This recipe will cover a one cheesecake in a more traditional 7/9 tin. You will just be left with a slightly thinner cheesecake.


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Easy Matcha Avocado Cheesecake

Recipe from the Tasting Table Test Kitchen

Yield: One 9–inch cheesecake

Prep Time: 25 minutes, plus cooling and overnight chilling time

Cook Time: 1 hour and 20 minutes

Total Time: 1 hour and 45 minutes, plus cooling and overnight chilling time


For the Crust:

1½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

For the Filling:

2 medium California avocados&mdashhalves, pitted and peeled

24 ounces room-temperature full-fat cream cheese

1 tablespoon matcha powder, plus more for garnish


1. Make the crust: Preheat the oven to 350°. In a medium bowl, mix together all the crust ingredients until incorporated and press into a 9-inch springform pan. Spread the crumbs evenly along the bottom and 1 inch up the sides of the pan. Bake until golden, 15 minutes. Let cool completely.

2. Make the filling: In a food processor, purée the eggs and California Avocados until smooth. In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, matcha powder, lemon zest and salt. Beat on medium speed until smooth. With the motor running, slowly add the egg mixture until a smooth batter forms, scraping as needed.

3. Wrap the bottom of the springform pan with 2 large sheets of foil and place in a roasting pan. Pour the cream cheese mixture over the crust.

4. Pour boiling water into the roasting rack halfway up the pan and bake until set, 1 hour and 20 minutes. Remove from the water bath and let cool completely. Refrigerate overnight, then the next day, dust with more matcha powder, slice and serve.

No-bake versus baked cheesecake

In my book, no-bake cheesecake and baked cheesecake are two completely separate desserts, alike only in that they use cream cheese.

No-bake cheesecake is more velvety. It's usually folded with whipped cream into a light and airy mousse. It's refreshing and super easy to make, especially when it's too hot to turn on the oven for an hour. Here's my recipe for gluten-free no-bake matcha cheesecake. In that version, I topped it with a black sesame icing to make little Frankensteins, but you can just leave it plain as bars, adding a berry compote for serving if you like!

Baked cheesecake, on the other hand, has a more classic flavor and texture. It's got a creamy silky smooth filling that's a bit denser. It slices more like a traditional cake and offers a more complex and richer flavor profile. That's what this gluten-free matcha cheesecake is here.

How to Make It

To prepare crust, weigh or lightly spoon flour into a dry measuring cup level with a knife. Combine flour, pistachios, sugar, and 1/4 teaspoon salt in a food processor pulse until pistachios are finely chopped. Add butter pulse until mixture resembles coarse meal. Add oil and ice water pulse until moist. Pour mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Gently pat mixture into an even layer in dish. Bake at 350° for 23 minutes or until lightly browned. Remove from oven, and cool completely.

Reduce oven temperature to 325°.

To prepare filling, wipe food processor clean. Combine milk and next 6 ingredients (through cream cheese) in processor process until well combined, scraping sides of bowl as necessary. Add eggs pulse until well combined. Pour filling over cooled crust. Bake at 325° for 25 minutes or until set. Remove from oven, and cool to room temperature. Cover and chill.

First of All, What is Basque Cheesecake?

For those who are not familiar, Basque Cheesecake has the iconic “burnt” exterior and it is very creamy on the inside. It tastes like a caramelized cheesecake in one bite. Some liken it to creme brûlée cheesecake!

Basque Cheesecake is relatively new. It was created in 1990 by a chef named Santiago Rivera of a restaurant called La Viña in San Sebastian, Spain. If you’re interested, read this article or this article that explains how this cake was invented and became popular.

If you like to make my classic Basque Burnt Cheesecake, click here.

this recipe posted on this Japanese home cook/baker Instagrammer. She mentioned in her post that her recipe was adapted from Rumi Kojima’s Basque Cheesecake recipe (She’s a very renowned patissier in Tokyo). After researching Basque Cheesecake recipes a bit more online, I can conclude that the majority of Japanese-written Basque Cheesecake recipes have half the amount of cream cheese.

As a result, ‘Japanese-style’ Basque Cheesecake has a lighter, fluffier texture. With the higher egg ratio, the inside is even more custardy and creamy. You can say it’s similar to flan, and the matcha imparts a hint of sweet earthy vanilla note to it.

If you want to make Japanese-style Basque Cheesecake without matcha flavor, you can simply replace matcha with lemon juice in this recipe.

Just like regular Basque Burnt Cheesecake, this is absolutely the easiest cheesecake I’ve ever made. All you need to do is to mix ingredients, bake for 30 minutes, and chill.

6-inch round cake pan with removable bottom, I used it and it’s really a perfect cake size for 6 people (or 4 if you want to eat a bigger size).

You can definitely go with a 2-inch, maybe 2.5-inch deep 6″ cake pan (by folding the parchment paper up to sustain the rising batter), but if you plan to use a larger round pan, this recipe will create a short and shallow cheesecake. It will not produce the same rich and luscious texture.

You can multiply the recipe by 2 to accommodate for a 3-inch deep 7-inch round pan, or multiply the recipe by 2.5 to accommodate for a 3-inch deep 8-inch round pan.

Don’t skip or substitute it. And double line it to ensure there aren’t any unlined parts. If your cake pan is not 3-inch deep, you may need to fold the parchment paper up to support the rising cake batter (but make sure the paper is not touching the heating element in the oven)

3. Make sure cream cheese, eggs, and heavy cream are at room temperature.

Room temperature ingredients blend together very easily, creating a smooth batter. A smooth batter will yield a uniform textured baked good. Cold ingredients do not incorporate together as easily. You can microwave the cream cheese to warm up, and I share the instructions in the recipe.

4. Avoid lumps!

Lumps are so hard to get rid of. It’s easier to prevent creating lumps than getting rid of them. There are two ways to avoid them:

  • Mix the batter completely and thoroughly before adding the next ingredient.
  • Frequently scrape off the chunks of batter from the spatula and bowl. Further steps go, the batter gets more liquid, which means it’s harder to get rid of lumps. So if you see any lumps, get rid of them as soon as possible.

You can press the spatula down in a rubbing motion to remove cream cheese lumps. You may still end up with small bits of lumps. Don’t worry too much as it will dissolve while baking. But in general, you don’t want to create lumps.

5. Mix matcha with a small amount of batter first.

No one wants spotty green cheesecake. Matcha tends to clump together when the dry fine powder hit the liquid. Whenever you want to add matcha to the liquid or batter, remember to take out some portion and create the “matcha paste” first. It’s easier to blend the paste into the liquid/batter.

6. Release the air bubbles before baking.

After making these cheesecakes with different tools for fun (stand mixer, electric hand mixer, blender, whisk, and spatula), I learned that mixing the batter with a silicone spatula creates fewer air bubbles and make pretty consistent cheesecake. If you prefer to use a mixer and your batter has a lot of air bubbles, make sure to tap the cake pan on the countertop to release the air pockets in the batter. You can also use a skewer to run the batter and pop the air bubbles too. This will help create a smooth, glistering surface on the cake as opposed to a bubbly top or major collapse after rising too high.

7. Open/Close the oven fast and don’t lose the hot air!

I know this may sound like common sense to you, but I was once a beginner baker who took time to put the cake pan in the oven, leaving the oven door for a long time. Since you work extra hard to preheat the oven for 30-45 minutes, don’t waste the hot heat in the oven!

8. Use my bake time as a guide only.

Every oven is different: size and how it works. My relatively new oven is not perfect. It has hot spots, and the internal temperature doesn’t seem to be the same as what the display says. It can be a headache, but you and your oven get to know each other through baking.

So you have to determine when to take the cheesecake out of the oven by looking at 2 things: the color of the cheesecake surface and baking time. DO NOT keep baking just because the top doesn’t get burnt enough. You do not want to eat overcooked cheesecake. The cake is done while it is still wobbly in the middle. So take it out even though the top doesn’t turn deep brown.

9. Control the doneness of the cheesecake to your liking.

You may not be able to achieve the perfect texture on your first try as you need to learn what you like (texture-wise) and how your oven works. However, as you figure out the details, it’s totally possible to customize the doneness of the cheesecake.

To achieve a creamy texture:

  • Bake at a normal time in the oven.
  • The cheesecake filling will firm up as it cools to create a creamy yet firm texture. You can serve once it’s at room temperature.
  • If you chill, take out 30 minutes prior to serving.

To achieve a firmer texture:

  • Bake a bit longer time in the oven.
  • Chill in the fridge for a longer time.
  • Take out 10 minutes before serving or serve it cold.

To achieve an oozy creamy texture in the middle:

  • Bake the cheesecake for a lesser amount of time.
  • Chill overnight. To slice a cake nicely, refrigeration is necessary.

10. Be patient and let cool completely.

Let the cheesecake rest and set as it sinks down. It will continue to slowly bake and solidify with residual heat. Refrigerate only after the cake is at room temperature so that the hot/warm cake will not spoil other foods in the fridge.

Serve it at room temperature for a softer, custardy filling, or take out the cheesecake from the fridge for 30 minutes before serving, or serve it cold for a firm filling. When you cut, warm your knife with hot water. I fill a tall mug cup with boiling water and dunk the knife before each slice. Bring a towel or paper towel to quickly wipe the knife. Cut in one slice motion and pull out the knife so each slice of the cake has a clean cut.

If your cake is chilled/cold, may I suggest warming it up a little in the microwave? We thought it brings out the flavor of the cream cheese and it’s actually very delicious!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Matcha Cheesecake Bars

Remove the cream filling from the Oreo cookies, place in a resealable bag and crush into a powder.

Combine the crumbled Oreo and the melted butter. Line a pound cake mold with parchment paper, press the cookie-butter mixture on the bottom, and chill in the refrigerator.

If you press down hard with a plastic-wrapped board or some flat surface, the crust will be flattened properly even in the corners.

Preheat the oven to 355°F/180°C. Beat the egg well.

Mix cream cheese with a whisk. Add all the ingredients except the matcha, half the condensed milk, and white chocolate one by one, mixing well between additions.

Add 1/2 of the cheese mixture to the pound cake mold. Bake for 15 minutes at 355°F.

As the cake bakes, melt the white chocolate into the remaining cheese mixture in a double boiler. Sift in the matcha, add the condensed milk, and mix very well with a whisk.

Take the cake out of the oven after 15 minutes and pour in the matcha mixture. Lower the heat to 340°F/170°C and bake for 25-30 minutes, covered with aluminum foil.

Let the cake cool, cover it tightly and chill in the refrigerator for at least 6 hours.

Matcha Cheesecake (抹茶チーズケーキ)

I loooove cheesecake! This is my easy matcha cheesecake recipe. There are many kinds of cheesecake in Japan, but not really in Switzerland when I first came to live here.

In Switzerland, I saw a shop selling a cheesecake that looked similar to one of my favourites, “New York Cheesecake” . But the taste was too light! New York Cheesecake is heavy and creamier. I think the cheesecake I ate used “Quark”, a German fresh cheese with lower fat. I live in the French cultural area of Switzerland, so the cheese section in supermarkets is huge, but there are not many “Cheesecakes” at the patisserie.

Anyway, I love the very heavy-textured New York-type cheesecake. I used to make this one with firm textured sour cream, but now use “crème frâiche épaisse” instead (because I can’t find it!). “Crème acid pour sauce” is too runny. If you are living in the UK, you can find firm sour cream easily.

This is one of my favourite easiest dessert recipes, and it looks lovely. It has the heavy texture, but is not a heavy dessert.

30. Matcha Fudge

Tired of eating the same old matcha fudge? Then this matcha fudge is here to save the day. It requires a minimal number of ingredients and there is no fuss involved at all. And, to top it off, it just takes two hours to set. What more could you ask for?

So, there you have it – the ultimate matcha desserts! As you can see, there is plenty to choose from. It doesn’t matter where your tastes lie, you will be able to find the perfect recipe for you!

If you enjoyed this post, you should head over to our Pinterest page. We have plenty of other posts on everything related to matcha.


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