Matcha Cheesecake Recipe
Delight in the creamy, luxurious flavors of this Matcha Cheesecake, a perfect fusion of traditional cheesecake richness and the earthy, vibrant notes of matcha. For the highest quality matcha, be sure to use Yu for a truly exceptional flavor. This no-bake dessert offers a refreshing twist on a classic favorite, blending softened cream cheese, sour cream, and vanilla with a delicate matcha-infused gelatin mixture. The result is a smooth, velvety cheesecake that not only satisfies your sweet tooth but also provides the subtle, calming benefits of matcha. Ideal for special occasions or a sophisticated treat, this cheesecake is sure to impress with its unique flavor profile and elegant presentation.
For those seeking a variation, the Hojicha Cheesecake offers a delightful alternative. Simply swap the matcha for Hojicha powder, replace some of the sour cream with additional cream cheese, and add a touch of maple syrup and five-spice to the gelatin mixture. This version delivers a nutty, roasted tea flavor that pairs beautifully with the creamy texture of the cheesecake. Both versions are easy to prepare and perfect for making ahead, ensuring you have a delicious, impressive dessert ready for any gathering or indulgent moment.
Matcha Cheesecake
Indulge in the silky smoothness of this Matcha Cheesecake, where the earthy matcha melds perfectly with rich cream cheese for a decadent treat. Each bite offers a harmonious blend of flavors, making it a comforting and delightful dessert for any occasion.
- Author
- Kiyomi Koike
- Prep Time
- 15 minutes
- Cook Time
- 3 hours
- Servings
- 1 cake
- Category
Dessert
- Cuisine
Fusion
Ingredients
- ½ c Sugar
- 1 Tbsp Yu Matcha Powder
- OR 1 Tbsp Yu Hojicha Powder, see recipe variation below*
- 0.25 oz Gelatine Powder, unflavored
- 1 c Water, boiling
- 8 oz Cream Cheese, softened
- 1 c Sour Cream
- 1 tsp Vanilla
Directions
- Combine sugar, Yu Matcha powder, and gelatin in medium bowl.
- Add boiling water; stir 5 minutes or until gelatin is completely dissolved.
- Beat cream cheese, sour cream, and vanilla in large bowl with mixer until blended.
- Gradually beat in gelatin mixture. To avoid white spots, make sure to thoroughly beat cream cheese.
- Pour into 5-8 oz glasses or into a 9″ Spring-form pan with the sides buttered. See Matcha Cashew Butter Crust for a fun and different crust option.
- Refrigerate 3 hours or until firm.
- Use a hot towel to slightly soften the butter on the sides. Be careful not to use too much heat as it will start heating the cheesecake.
- Gently remove the side of the spring-form pan. Keep the cheesecake on the bottom for the most stability.