You know when you’re looking at the dessert menu at a restaurant, see “cheesecake” and stop reading? Or is that just me? Well, I think if there’s one dessert that never goes out of style, it’s cheesecake. Creamy, dreamy, and an instant crowd-pleaser (honestly, who doesn’t like cheesecake?!), it’s the kind of treat that makes any day better. Even though a classic cheesecake can be a little basic, it’s actually a great option, because you can play around with different cheeses or adding other flavors.
That’s why I recently tried a matcha tea cheesecake, and let me tell you… it’s a game-changer. Picture the silky texture of cheesecake but with an earthy, umami twist from the matcha tea powder. Plus, the vibrant green color? Totally Instagram-worthy.
Oh, and did I mention? No baking required. That’s right: less effort, more flex. Here’s how to make it.
What you’ll need
For the crust:
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Around 7 oz digestive cookies or biscoff cookies (this gives it a caramelized, slightly spiced flavor, and it perfectly matches the matcha)
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Half a stick melted butter
For the creamy matcha filling:
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2 ¼ cups full-fat cream cheese (we don’t do low-fat here)
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1 ½ tsp vanilla extract (smooths out the strong matcha flavor)
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1 ⅓ cups powdered sugar (for that silky sweetness)
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3 tbsp Matcha DNA matcha tea powder (your green superpower)
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1 cup heavy cream (for ultimate fluffiness)
How to make the BEST matcha tea cheesecake
First, the cookie base: the crunchy foundation
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In a food processor, blitz the cookies until they turn into fine crumbs. If you don’t own a food processor (or need to release some anger), you can also crush them manually by putting them in a Ziploc bag and hitting them with a rolling pin (it’s quite fun, tbh).
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Melt the butter and mix it with the crumbs until combined.
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Press the mixture into an 8-inch round cake tin, using the back of a spoon or the bottom of a cup to pack it tightly.
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Pop it in the freezer while you make the filling.
Next, the creamiest, dreamiest filling
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In a large bowl, beat the cream cheese and vanilla extract until smooth.
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Sift in the powdered sugar and matcha powder, and mix until fully combined (no clumps, please).
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Whip the heavy cream separately until soft peaks form (think fluffy clouds, not stiff peaks).
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Gently fold the whipped cream into the matcha mixture (do not overmix! We want light and airy, not dense).
Finally, assemble & chill
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Spread the matcha filling evenly over the chilled crust.
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Cover with plastic wrap and refrigerate for at least 3 hours (or overnight if you have patience).
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Before serving, dust with extra matcha tea powder for that final aesthetic touch.
Not too hard, right?
It’s really tasty, girl, go and try it out!! And my recommendation? Pair it with a matcha latte for a full circle moment (it’s never enough matcha for me, sorry not sorry). And don’t forget to tag us in your creations on TikTok (@matcha.dna) and Instagram (@matchadna), I want to see your masterpiece! 💚✨
Loved this matcha green tea cheesecake? You’re going to be obsessed with our other matcha tea recipes. Go check out our other blog entries!!
That’s it for now, bb. See you next time!
