
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.

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.

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.