Fluffy Matcha Green Tea Cheesecake

As seen in Sweet Treats to Satisfy Any Craving.

You'll get a light green cake with a crisp crust, thanks to earthy matcha blended into a silky filling. Mix in some sour cream to give it a gentle tang and that melt-in-your-mouth feel. Hints of vanilla and a bit of sugar balance things out. Just press the crust in, blend up your filling, bake at a low temp, and chill really well. All that cooling makes the inside extra smooth and dreamy. Every slice looks gorgeous, whether you’re celebrating or just want a chill snack. Give it lots of fridge time for best results and dig into that perfect blend of flavors.

Barbara Chef
Created By Sasha
Last updated on Fri, 04 Jul 2025 16:01:00 GMT
Green cake slice with white topping and mint, ready to eat. Save Pin
Green cake slice with white topping and mint, ready to eat. | foodthingle.com

This luscious matcha green tea cheesecake is super creamy and combines that grassy green tea kick with everything you love about a rich cheesecake. It’s a showstopper for parties, but you can totally whip one up for yourself whenever you want a treat that’s way different from your usual picks.

The first time I made this for a birthday party my friend basically demanded the directions. I love surprising people with it in spring—somehow it always ends up on my dessert table.

Delightful Ingredients

  • Sour cream: Adds a little zing and keeps things light and creamy—full fat if you want ultra smooth results
  • Matcha powder: The green tea magic for color and those earthy flavors—aerate it for less clump, go ceremonial for punchiest taste
  • Vanilla extract: Smooths everything out and adds a touch of warmth—real vanilla is best if you can swing it
  • Large eggs: Makes the filling set up and adds richness—super fresh eggs work best
  • Sugar: Just enough for a hit of sweetness that matches the matcha
  • Cream cheese: Let it warm up first so your batter’s super smooth—classic full fat for that signature cheesecake bite
  • Unsalted butter: Melted for mixing into your crust—the better the butter, the more flavorful the base
  • Graham cracker crumbs: For a crunchy foundation—pulse up whole ones for max taste

Simple How-To Steps

Chill and Set:
After baking, let it sit on a rack until it cools down. Pop it in the fridge for at least a few hours (overnight is even better) so the flavors get deep and the cake slices easily.
Bake Time:
Pour the cheesecake mix over your packed crust, level it out, and bake in the middle of the oven for 45–50 minutes. Edge should look firm, the middle still jiggles a bit.
Blend Cream Cheese Base:
Grab a big bowl, toss in the softened cream cheese and sugar, then use your mixer till it’s super smooth—lumps aren’t invited for a velvety result.
Fold in the Good Stuff:
Carefully work the sour cream into the main batter with a spatula so you don’t knock out too much air—it keeps things batch fluffy and moist.
Mix in Eggs, Vanilla & Matcha:
Crack in the eggs, add your vanilla, and sift that matcha right in. Blend gently with your hand mixer or by hand. Don’t overdo it—less mixing means no big cracks.
Prep Crust:
Stir together melted butter and crushed graham crackers until it’s got a wet sand look. Press evenly in your pan’s bottom so it’s compact and covers every bit.
Fire Up the Oven:
Turn your oven on to 325°F ahead of time. That way you get cheesecake that bakes up steadily with a tender rise.
A slice of green cake with a mint leaf on top. Save Pin
A slice of green cake with a mint leaf on top. | foodthingle.com

I’m obsessed with matcha’s fresh flavor and how it makes each slice really pop with color. My family always asks for more dusted on top and watching everyone try their first bite is the best. This cheesecake is now just part of our family celebrations.

Handy Storage Hacks

Wrap your leftover cheesecake snug and stash it in the fridge—it’ll last about four days and honestly, a day or two lets the flavors blend even more. Freezing? Slice it up first and wrap each piece well, then drop ’em in a container to avoid freezer burn.

Easy Ingredient Swaps

No graham crackers? Go for digestive biscuits or even vanilla wafers instead. If you like things extra tangy, swap in Greek yogurt for sour cream. Want it dairy-free? Sub plant-based cream cheese and yogurt for a treat everyone can enjoy.

Fun Ways to Serve

A sprinkle more matcha or a pile of fresh berries instantly makes it feel fancier. On holidays, I like to toss on sliced strawberries—sometimes a big spoonful of soft whipped cream too. Guests love it.

A slice of green cake with white frosting. Save Pin
A slice of green cake with white frosting. | foodthingle.com

Cool Backstory of Matcha Cheesecake

Matcha’s roots go way back in Japan, where it’s used in old-school tea ceremonies. Its rise around the world has had bakers tossing it into all sorts of sweets and cakes. That green color and bold unique taste? Nothing else comes close.

Common Recipe Questions

→ What flavor does matcha add to cheesecake?

Matcha gives a fresh grassy vibe with a hint of earthiness, and the slight bitter edge mixes nicely with the sweet, creamy base.

→ How do I keep the cheesecake creamy and smooth?

Let your cream cheese warm up first. Don’t beat the eggs forever, and gently stir in the sour cream so you keep things fluffy.

→ Can I use low-fat cream cheese?

You can swap some or all of the cream cheese for low-fat, just know it won’t taste quite as rich.

→ Why does the cheesecake need to chill before serving?

Sitting in the fridge sets it up so it slices clean and the flavors come together better. Don’t skip it if you want the best taste and texture.

→ Is fresh matcha powder essential?

If you want that pretty color and bold flavor, go for good, fresh matcha. The old stuff loses its punch and won’t look as nice.

Matcha Cheesecake

Rich cream cheese and vivid matcha come together for a bold, creamy, one-of-a-kind dessert great to share any time.

Preparation Time
20 Minutes
Cooking Time
50 Minutes
Overall Time
70 Minutes
Created By: Sasha

Recipe Type: Desserts

Skill Level: Moderate

Regional Style: Fusion

Output: 8 Number of Servings (One 9-inch cheesecake)

Special Diets: Meat-Free

What You'll Need

→ Crust

01 1/2 cup melted unsalted butter
02 1 and 1/2 cups graham cracker crumbs

→ Filling

03 1 cup sour cream
04 2 tablespoons matcha powder
05 2 big eggs
06 16 ounces cream cheese, softened up
07 1 teaspoon vanilla
08 1/2 cup sugar

Steps to Follow

Step 01

Once out of the oven, let it sit out till it’s not too warm, then pop it in the fridge for at least 4 hours so it can firm up.

Step 02

Now it’s time to bake. Set the pan on the center rack and cook for about 45-50 minutes. When you wiggle the pan, the middle should move just a little.

Step 03

Put in the sour cream nice and gently. You don’t wanna knock out the air. Pour this fluffy mix over your crust.

Step 04

Crack in eggs, toss in vanilla and matcha, and mix just enough to blend—don’t overdo it!

Step 05

Whip up the cream cheese with sugar so it’s smooth and soft.

Step 06

Press the sandy crust mixture across the bottom of your springform pan till it’s good and firm.

Step 07

Stir together your crumbs and melted butter till it’s all clumpy and looks like damp sand.

Step 08

Turn your oven on to 325°F (165°C) before you do anything else, so it’s ready to go.

Additional Tips

  1. Let the cream cheese sit out first so it blends easily and your filling comes out extra smooth.
  2. Don’t skip the chilling—time in the fridge makes the flavor and texture awesome.

Essential Tools

  • Springform pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy, wheat (gluten), and eggs.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 250
  • Fat Content: 18 g
  • Carbohydrates: 20 g
  • Protein: 4 g