1. Do matcha and cheese go together?

Absolutely. The creaminess of cheese balances the earthy, slightly bitter taste of matcha. In my matcha cheesecake recipe , the two work together to create a smooth, flavorful bite.

2. How much matcha for a cheesecake?

I usually use 2–3 tablespoons of culinary-grade matcha for a standard 9-inch cheesecake. It’s enough for a bold color and flavor without overpowering the sweetness.

3. What does matcha cheesecake taste like?

It’s creamy and rich with a subtle bitterness from the matcha. The sweetness rounds it out, so it feels indulgent yet light.

4. What does matcha do in baking?

It adds flavor, color, and a gentle caffeine boost. In cheesecake, it keeps the taste unique and fresh.

5. What not to mix matcha with?

I avoid pairing it with overly strong flavors like dark chocolate or heavy spices, as they can mask its delicate notes.

6. How to make matcha burnt cheesecake?

I follow a burnt cheesecake method, but add matcha powder to the batter. Baking at high heat caramelizes the top while keeping the inside soft.

Matcha Cheesecake Recipe – The Best 2 Tested Ways to Make It

Description

This matcha cheesecake recipe blends the creamy richness of cheesecake with the earthy flavor of matcha green tea. Includes both baked and no-bake versions for the perfect dessert every time.

Ingredients

Scale

2 cups graham cracker crumbs
½ cup melted butter
24 oz (680g) cream cheese, softened
1 cup sugar
3 large eggs
2–3 tbsp culinary grade matcha powder (sifted)
1 tsp vanilla extract
1 cup heavy cream or sour cream

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Instructions

Prepare the crust – Mix graham cracker crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan.
Preheat oven – Set oven to 325°F (160°C). For no-bake, skip this step.
Make the filling – Beat softened cream cheese until smooth. Add sugar and mix until combined. Sift in matcha powder and blend until evenly colored.
Add eggs – Mix in eggs one at a time on low speed. Stir in vanilla and cream.
Baked version – Pour filling over crust and bake for 50–60 minutes until the center is just set. Turn off the oven, crack the door, and cool for 1 hour before refrigerating for 4+ hours.
No-bake version – Fold whipped cream into the matcha cream cheese mixture, pour over chilled crust, and refrigerate for at least 6 hours or overnight.

Notes

Use culinary-grade matcha for vibrant color and flavor.

For a gluten-free crust, replace graham crackers with gluten-free cookies or almond flour.

Store cheesecake covered in the fridge for up to 5 days or freeze slices for up to 1 month.

Values are estimated for the baked version using full-fat cream cheese and graham crackers. The no-bake vegan version will vary (slightly lower cholesterol, higher fiber).

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 360 kcal
Sugar: 24g
Sodium: 240mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1 g
Protein: 6 g
Cholesterol: 90 mg