I first heard about green velvet cheesecake from a friend who swore it was the showstopper at her holiday party. I was skeptical velvet cake in green? But curiosity won. I tracked down a recipe, made a few tweaks to keep it clean and allergy-friendly (how we do things here on HubFoodie), and got to work. The crust was crisp, the filling smooth, and that deep green color was all natural from matcha and pistachio. When I sliced it for guests, the room went quiet, then came the “wow s and “can I get the recipe?” That’s when I knew this dessert wasn’t just pretty, it was a keeper.
Table of Contents
What is Green Velvet Cheesecake?
When I first made green velvet cheesecake, I was surprised by how much character it had compared to a classic cheesecake. It’s creamy and rich, but the hint of cocoa and vibrant green color make it unforgettable. I like using matcha or pistachio for a natural hue, though food coloring works when I want something bold. (One of my favorite takes is in my Matcha Cheesecake Recipe).
Velvet cakes have been around for over a century, but green velvet feels fresh and fun. I started making it for spring gatherings, and now it’s my go-to when I want a dessert that gets people talking before they even take a bite.
Ingredients for the Perfect Green Velvet Cheesecake
When I make green velvet cheesecake, I always start with the basics: cream cheese for that smooth texture, sugar for sweetness, eggs for structure, and just a touch of cocoa to give depth to the flavor. For the crust, I usually go with crushed biscuits or chocolate cookies mixed with melted butter. It’s quick and always works.
For the color, I love experimenting. Matcha adds a gentle earthiness, pistachio paste gives a nutty kick, and avocado makes it creamy with a subtle green tone. If I’m short on time, a drop or two of food coloring does the trick. (You can see a more matcha-forward version in my Green Cheesecake Recipe).
Step-by-Step Baking Instructions
Step 1
I crush biscuits or chocolate cookies into fine crumbs, either using a food processor or by sealing them in a bag and rolling over them with a rolling pin. I mix the crumbs with melted butter until they’re evenly coated and ready to form the base of my green velvet cheesecake.
Step 2
I press the crumb mixture firmly into the base of my springform pan, making sure it’s even and compact so it holds together after baking. I bake it at 350°F (175°C) for 10 minutes, or if I’m making a no-bake green velvet cheesecake, I chill it in the fridge for at least 30 minutes.
Step 3
In a large mixing bowl, I beat softened cream cheese until completely smooth with no lumps. Then I add sugar, eggs (one at a time), a small spoon of cocoa powder, and my green coloring, either matcha powder for a natural earthy taste, pistachio paste for a nutty flavor, or a few drops of food coloring for a brighter look. These ingredients are what give the green velvet cheesecake its signature taste and vibrant color.
Step 4
I pour the cheesecake filling over the prepared crust and use a spatula to smooth the top so it bakes evenly. I love how the filling of a green velvet cheesecake already looks beautiful before it even hits the oven.
Step 5
I bake the cheesecake at a low temperature, around 300°F (150°C), until the edges are set but the center is still slightly jiggly. This usually takes about 50–60 minutes. When it’s done, I turn off the oven, crack the door open, and let the green velvet cheesecake cool inside for 1 hour before moving it to the fridge. This slow cooling prevents cracks and keeps the texture creamy.
No-Bake Green Velvet Cheesecake Variation
When I want a quicker version of green velvet cheesecake, I skip the oven entirely. I make the crust by mixing crushed biscuits or chocolate cookies with melted butter, then pressing it into a springform pan and chilling it. For the filling, I beat cream cheese until smooth, add sugar, a little cocoa, and my choice of green coloring, matcha for a natural touch, pistachio for nuttiness, or food coloring for a brighter look. I fold in whipped cream to make it light, spread the mixture over the chilled crust, and refrigerate for at least four hours. The result is a creamy, colorful cheesecake that’s ready to slice and serve straight from the fridge.
Decoration and Presentation Tips
- Wipe the knife clean between slices for a neat, bakery-style presentation.
- Add whipped cream rosettes around the edges for a classic look.
- Sprinkle shaved white chocolate or add fresh mint leaves for contrast.
- Drizzle melted chocolate across the top for extra richness.
- Use edible gold leaf to make the green velvet cheesecake feel luxurious.
- Serve on a white or black cake stand to make the color pop.
When I make green velvet cheesecake, I’ve learned a few lessons the hard way. A soggy crust usually means the crust wasn’t baked or chilled long enough, so I always give it time to set. Overbaking can dry out the cheesecake, so I remove it while the center is still slightly jiggly. Cracks on top happen if it cools too quickly, so I let it rest in the oven with the door open before chilling. And if the green color looks dull, I use fresh matcha or high-quality food coloring for the best result.
Green Velvet Cheesecake FAQs
Which is the best cheesecake in the world?
It depends on taste, but many people love classic New York-style cheesecake for its rich, dense texture. I think green velvet cheesecake is a strong contender for looks and flavor.
Is green velvet the same as red velvet?
They’re similar in texture and cocoa flavor, but green velvet uses green coloring or natural ingredients like matcha or pistachio instead of red coloring.
Why is Costco cheesecake so good?
Costco uses a rich cream cheese base, plenty of eggs, and a slow baking process, which makes their cheesecake creamy and flavorful.
What is green velvet cake?
It’s a soft, moist cake with a hint of cocoa and a green color, often made with food coloring, matcha, or pistachio.
Is pink velvet just vanilla?
Pink velvet usually has a mild cocoa flavor like other velvet cakes, but some versions are closer to vanilla cake with food coloring.
Who makes the best cheesecake in the USA?
Famous spots include Junior’s in New York and The Cheesecake Factory, but homemade versions like green velvet cheesecake can be just as good.
What is a green cake called?
It depends on the recipe; some call it green velvet cake, others refer to matcha cake or pistachio cake.
Why do people put vinegar in red velvet cake?
Vinegar reacts with baking soda to help the cake rise and gives velvet cakes their tender, fluffy texture.
Conclusion & Serving Inspiration
For me, green velvet cheesecake is more than a dessert; it gets people talking. Its bold color, creamy texture, and gentle cocoa notes make it perfect for celebrations or simply to surprise family and friends. I serve it chilled, accompanied by a swirl of whipped cream and a sprinkle of white chocolate. Whether you bake it or go the no-bake route, it’s a dessert that stands out on any table and always earns a second slice. (If you’re in the mood for something refreshing to pair with it, try my Watermelon Fries and Strawberry Dip.)
👩🏻🍳 Recipe
Print
Green Velvet Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour (or 0 for no-bake)
- Total Time: 1 hour 20 minutes (or 4 hours 20 minutes for no-bake version)
- Yield: 8 servings
- Category: Dessert
- Method: Baking (with no-bake variation)
- Cuisine: American / Fusion
- Diet: Vegetarian
Description
This green velvet cheesecake combines the rich creaminess of classic cheesecake with the subtle cocoa notes and vibrant green hue of velvet cake. Perfect for holidays, birthdays, or any celebration, it’s a showstopper dessert that’s as fun to make as it is to serve.
Ingredients
For the Crust:
- 2 cups crushed biscuits or chocolate cookies
- 1/2 cup unsalted butter, melted
For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp cocoa powder
- 1 tbsp matcha powder, pistachio paste, or green food coloring
- 1 cup whipped cream or coconut cream (for no-bake version)
For the Topping:
- Whipped cream
- Shaved white chocolate
- Fresh mint leaves (optional)
Instructions
- Make the crust: Crush biscuits into fine crumbs, mix with melted butter, and press firmly into a springform pan. Bake at 350°F (175°C) for 10 minutes, or chill for 30 minutes for a no-bake crust.
- Prepare the filling: Beat cream cheese until smooth, then add sugar, eggs (one at a time), cocoa powder, and green coloring of choice. For no-bake, fold in whipped cream.
- Assemble: Pour the filling over the crust and smooth the top.
- Bake or chill: For baked cheesecake, bake at 300°F (150°C) for 50–60 minutes until edges are set and center is slightly jiggly. Cool slowly in the oven with the door cracked. For no-bake, refrigerate at least 4 hours or overnight.
- Decorate & serve: Top with whipped cream, white chocolate shavings, and mint leaves before serving.
Notes
Use fresh matcha powder for the brightest green color in a natural version.
To prevent cracks, avoid overbeating the batter and cool the cheesecake slowly.
The no-bake version is best for summer gatherings or when you need a quick dessert.
Nutrition Disclaimer: Values are estimated for the baked version made with full-fat cream cheese and graham crackers. The no-bake vegan variation will differ, typically offering slightly lower cholesterol and higher fiber content.
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