Matcha Cheesecake: 5 Easy Ways to Make This Creamy Green Tea Dessert

Written by smriti dey | October 1, 2024

The cheesecake we know today, a decadent, cream cheese-based dessert, was developed in more recent culinary history, but cheesecake as a dish dates back to ancient Greece, where a mixture of cheese, honey, and wheat was served to athletes at the first Olympic Games.

Today’s modern cheesecake, in its dense New York style and lighter, jiggly Japanese style, is a global favorite for its tangy, creamy texture. Adding matcha to these old classics brings a distinctly Japanese flavor pairing full circle, as matcha’s earthy bitterness cuts through the richness of cream cheese beautifully, for a matcha cheesecake that feels both familiar and truly distinctive.

The Original Recipe

This baked matcha cheesecake rests over a classic graham cracker crust and is filled with a smooth matcha cream cheese filling. It’s baked low and slow to ensure an even, crack-free finish.

Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• 5 tablespoons melted butter
• 2 tablespoons sugar

For the filling:

• 16 oz cream cheese, room temperature
• ¾ cup sugar
• 2 tablespoons matcha powder
• 3 eggs, room temperature
• ½ cup sour cream
• 1 teaspoon vanilla extract

Method

1. Preheat the oven to 180 degrees Celsius
2. Combine graham cracker crumbs, melted butter, and sugar, and press firmly into the bottom of the springform pan
3. Bake the crust for 8 minutes
4. Set aside to cool slightly
5. Beat the cream cheese and sugar together until smooth
6. Sift in the matcha powder and mix until combined and no streaks of powder remain
7. Add the eggs, one at a time, mixing on low speed after each addition, scraping down the bowl as needed
8. Add the sour cream and vanilla extract and mix until just combined
9. Pour over the cooled crust and bake in a water bath until the edges are set but the center still jiggles slightly, about 50 to 55 minutes
10. Turn off the oven and allow the cheesecake to cool slowly with the door ajar, then chill for at least 6 hours before cutting and serving

5 Easy Ways to Make Matcha Cheesecake

No-Bake Matcha Cheesecake

To speed it up (and skip the baking), blend whipped cream cheese with matcha powder, powdered sugar, and whipped cream, then refrigerate it over a crushed cookie crust instead of baking. This method removes the water bath and exact baking time entirely, replacing it with gelatin or just chilling time to set the filling. The result is a lighter, mousse-like consistency than a baked one, and, for beginners, it’s a lot more forgiving, as there is no chance of cracking or overbaking, only a case of chilling the assembled cheesecake for a few hours until it is fully set.

Matcha Jiggly Cheesecake

This Japanese-style version uses whipped egg whites folded into the batter to give it a soufflé-like, airy texture that noticeably wobbles when the pan is gently shaken. This style is lighter and less dense than a New York cheesecake, baked in a water bath at a lower temperature than a standard cheesecake, allowing matcha’s flavor to shine through more delicately. This signature jiggle takes a little finesse and a gentle bake, so this is a slightly more advanced version for bakers who have already had success with a standard matcha cheesecake first.

Matcha Cheesecake Bars

Baked in a rectangular pan and cut into squares when cold, the format gives you the same taste as a classic round cheesecake but in an easier shape to portion out. Bars are especially great for parties or potlucks because they don't require any special cutting skills and can be eaten by hand instead of with a fork and plate. The shorter, wider baking format also tends to bake a little faster than a deep springform pan, so this is a good option when time is of the essence.

Matcha White Chocolate Cheesecake

Fold the cream cheese filling with melted white chocolate and matcha powder to add richness and a note of sweetness, which is a particularly good counterpoint to matcha’s natural bitterness. The combination tempers matcha's more aggressive edge, making it a good introduction for those trying matcha cheesecake for the first time and unsure how they will feel about its earthy flavor. The white chocolate also helps create a slightly denser, creamier texture than a standard cream cheese filling alone.

Mini Matcha Cheesecakes

This individual portion bakes much quicker than a full cheesecake and requires no slicing; just bake it in a muffin tin lined with cupcake liners. Mini cheesecakes are great for parties; everyone gets their own serving, and no serving utensils need washing. They are also easier to store and transport than one large cheesecake. The format also allows for lots of topping variety and different garnishes on individual cheesecakes for guests with different preferences.

Common Mistakes to Avoid When Making Matcha Cheesecake

Overmixing the Batter

If you beat the batter too much after adding your eggs, you are incorporating too much air, and this can cause the cheesecake to rise and crack as it cools. Mix until just combined, especially once the eggs are in, to keep the smooth, dense texture and avoid unsightly cracks.

Using Cold Ingredients

Cream cheese and eggs that aren't at true room temperature will not combine evenly and often result in a lumpy batter and inconsistent texture throughout the finished cheesecake. Allowing enough time for ingredients to warm up beforehand is important.

Skipping the Water Bath

Without the water bath, the cheesecake is exposed to more direct, uneven heat, greatly increasing the chances of cracking and uneven texture. Properly wrapping the pan and using a water bath helps maintain gentle, even heat throughout the baking process.

Not Sifting the Matcha

If you add the matcha powder without first sifting it, you will end up with small clumps of it throughout the batter, which will result in bitter pockets in the baked cheesecake instead of a uniform distribution of flavor in each slice.

Cutting Too Soon

If you cut the cheesecake before it has cooled completely, you will get a soft, messy cut, not a clean slice. Be sure to give it the full recommended chilling time so that the filling is properly set before serving.

How to Store Matcha Cheesecake

Refrigerate Covered

Cover the cheesecake tightly and store in the fridge. The cheesecake will stay fresh up to 5 days without any change in texture or flavor, as long as it’s not stored with strongly scented foods, which may affect the taste over time.

Freeze for Longer Storage

For longer storage, wrap individual slices or the whole cheesecake tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator for the best texture.

Avoid Room Temperature Storage

Matcha cheesecake, however, contains dairy and eggs, so it should not be left at room temperature for more than two hours, or it may spoil and become unsafe to eat.

Whether baked low and slow or assembled without an oven at all, matcha cheesecake offers a truly satisfying way to bring green tea's distinctive flavor into a beloved dessert format. There is a version for almost any skill level or occasion, with five variations available.