Baked Matcha Cheesecake

This baked matcha cheesecake is super smooth, creamy, and easy to make without a water bath. A layer of rich, fluffy green tea cheesecake sits on top of a crunchy graham cracker crust. The earthy flavor of matcha compliments the tangy cream cheese perfectly!

If you love matcha, make these recipes next- matcha cupcakes and white chocolate matcha muffins.

Matcha is one of my favorite ingredients to bake with, and a matcha cheesecake is one of my favorite desserts to use it in! Matcha's bright, grassy flavor profile pairs beautifully with the cream cheese and the cinnamon in the graham cracker crust.

The cheesecake is ultra smooth and creamy, made with softened cream cheese and Greek yogurt. It's sweetened with honey for a delicate floral touch. The honey compliments the matcha beautifully. If you love cheesecake, try this raspberry brownie cheesecake too!

Just in case you're unfamiliar, matcha is a powder made of green tea leaves. Traditionally, matcha is consumed in East Asia and is drank during tea ceremonies in Japan. To this day, most matcha production still happens in Japan, with the highest quality matcha coming from Uji, Japan.

The history of matcha can be traced back to the Chinese Tang Dynasty in the 7th-10th centuries before it was introduced in Japan between the 10th and 13th centuries.

Matcha is an integral part of East Asian and Japanese culture. I've linked articles about the history (I linked to Wikipedia so you can reference their sources), cultural appropriation, and white-washing of matcha. Here are some of my favorite Asian creators you should support: Veggiekins, The Heirloom Pantry , Bee the Love.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Substitutions
• Helpful Equipment and Tools
• Step by Step Instructions
• Expert Baking Tips
• How to Prevent Cracks
• Additions and Variations
• Storage and Freezing
• Frequently Asked Questions
• More Cakes & Pies to Try
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

• Creamy cheesecake- The texture of this cheesecake is super rich and creamy.
• Graham cracker crust- The crust is gluten free and has a buttery texture.
• Green matcha- Because of the matcha powder, this cheesecake is green in color and has an earthy taste.
• No water bath- Cheesecakes are known for being finicky, but this recipe is great because you can make it without a water bath!

Ingredient Notes

Here are some notes about the ingredients used. For quantities and the full instructions, see the recipe card below.

• Graham crackers- If you aren't gluten free, use regular graham crackers.
• Sugar- This adds sweetness to the graham cracker crust and retains moisture. You can use regular white sugar, cane sugar, or coconut sugar like I did for a deeper flavor.
• Coconut oil- This binds the crushed graham crackers and sugar together. Make sure it is melted and at room temperature before incorporating.
• Cream cheese- Use full fat cream cheese for the best creamy texture. Using low fat cream cheese can cause the cheesecake to be watery. Pull this, the eggs, and Greek yogurt out of the refrigerator 2 hours before baking to reach room temperature and blend together seamlessly.
• Matcha powder- Choose an unsweetened, fine, high quality culinary matcha powder. Make sure it has a vibrant, almost neon green color and isn't yellow or brown. I recommend using ceremonial grade matcha instead of culinary grade. While ceremonial is meant only for drinking, it definitely adds the best flavor and color to this cheesecake!
• Greek yogurt- Use full fat Greek yogurt or skyr to add more fat and creaminess to the cheesecake.
• Honey- I prefer clover honey but any light colored honey will work to sweeten our matcha cheesecake. Light honey won't overpower the matcha flavor.
• Vanilla extract- A little vanilla adds a delicious aroma and rounds out the flavor profile.
• Eggs- 4 room temperature large eggs bind all of the ingredients together and help our cheesecake set in the oven.

Substitutions

• Graham crackers: To make this recipe gluten free, use gluten free graham crackers. If you don't have any, you can use a different kind of cookie like vanilla wafers or biscoff cookies.
• Coconut oil: Any neutral oil works, like avocado, canola, or vegetable oil. You can even use melted unsalted butter.
• Greek yogurt: Sour cream can be substituted for the plain Greek yogurt.
• Honey: Use maple syrup instead of honey if you need to and adjust it to your sweetness preference.

Helpful Equipment and Tools

• You' need small, medium, and large mixing bowls for combining the ingredients.
• An electric hand mixer is used to mix the cheesecake batter. You can use a 5-quart stand mixer with the paddle attachment if you don't have a hand mixer.
• Bake the cheesecake in a 9 inch springform pan. These pans have a latch on the side that causes the bottom and sides of the pan to separate. This makes it easier to remove your cake from the pan and helps encourage a tall, straight presentation with defined edges.

Step by Step Instructions

Here's how to make this green tea cheesecake! Before you start, preheat your oven to 325°F/162°C. Melt your coconut oil in a small microwave safe bowl for 30 seconds and let it come to room temperature.

Expert Baking Tips

• Make sure all of the ingredients are room temperature before baking. This specifically applies to the cream cheese, Greek yogurt, and eggs.
• Don't overmix the batter. We want the filling to be smooth without any lumps or bumps, but we don't want it to be mixed too much. Overmixing can lead to the formation of air bubbles that rise to the surface and cause cracking.
• If your springform cake pan isn't leak proof, cover the bottom with aluminum foil. This helps catch any leaks and, since we're skipping the water bath, won't make your crust soggy.
• Don't open the oven door. Doing this can reduce the heat and cause the cheesecake to bake unevenly. Keep an eye on the cheesecake, though, since a lot can happen quickly near the end of baking.

How to Prevent Cracks

• Mixing the ingredients- The cream cheese, Greek yogurt, honey, vanilla, and matcha have to be thoroughly beaten before adding the eggs. The mixture should be smooth with no lumps. Using room temperature ingredients and scraping the sides of the bowl encourages the filling to be smooth.
• Slowly add the eggs- Before adding the eggs to the batter, scramble them a bit in a bowl with a fork. Then, add each egg slowly while mixing the batter on low. If there is too much air whipped into the eggs, air bubbles could form and the cheesecake will expand and quickly sink while baking. Both of these things cause cracks.
• Pop air bubbles- This is super important since we're making this cheesecake without a water bath! After you make the filling, firmly tap the bowl on the counter a few times to pop any air bubbles. Then, pour the filling slowly and steadily into the springform pan from high above to remove any additional air bubbles. Air bubbles that rise to the surface and pop in the oven can cause cracks. You can also pop the ones on the surface with a toothpick.
• Bake at a low heat- Baking at a low temperatures prevents the cheesecake from rising too quickly. A rapid rise is a common reason for cheesecake cracks. Baking low and slow is key.
• Cool gradually- When your cheesecake is done baking, let it cool for 10 minutes on top of the oven (make sure to turn the oven off). This is the warmest spot, allowing the cheesecake to cool gradually instead of having a drastic temperature change. Blasting the cheesecake with cold air causes cracks.
• Release the crust- After 10 minutes on the counter, run a knife around the inside of the springform pan to loosen the crust. The cheesecake will shrink while it cools, and doing this will help release tension.

Additions and Variations

While this cheesecake is delicious as is, here are some ingredients and toppings you can add to make it even more special.

1. Matcha Ganache: Create a smooth and creamy matcha ganache by mixing matcha powder with white chocolate and heavy cream. Pour it over the chilled cheesecake for an extra layer of matcha goodness.
2. Fresh Berries: Garnish the cheesecake with fresh strawberries, raspberries, or blueberries. They add a burst of color and freshness, balancing the richness of the cheesecake.
3. Toasted Coconut Flakes: Sprinkle some lightly toasted coconut flakes on top of the cheesecake for added texture and a tropical twist. The nuttiness of coconut complements matcha nicely.
4. Whipped Cream: Serve with a dollop of freshly whipped cream. The light and airy cream will balance the dense and creamy texture of the cheesecake.
5. Edible Flowers: Decorate the cheesecake with edible flowers like pansies, violets, or rose petals. They add an elegant touch!
6. Fruit Topping: Spoon blueberry compote, strawberry jam, or raspberry preserves on top.

Storage and Freezing

Store in an airtight container in the refrigerator for up to 5 days. You can store the whole thing in a cake container or slices in smaller containers.

Freezing

First, let the matcha cheesecake set in the refrigerator for 6 hours or overnight. Then, slice it or leave it whole and store in an airtight container and wrapped in plastic. Freeze the cheesecake for up to 2 months. Transfer the cheesecake to the refrigerator to thaw for a few hours before eating (or you can eat it frozen).

Frequently Asked Questions

More Cakes & Pies to Try

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