How to Make Creamy Matcha Cheesecake

Matcha cheese cake

Do you like cheesecake? Do you like matcha (green tea powder)? Let’s put them together and make something yummy, pretty, and creamy! 🍰

This matcha cheesecake is soft, smooth, and has a gentle green tea taste. It’s not hard to make — I’ll explain it step by step so it’s super easy to follow.

Which Matcha Should You Use?

Matcha comes in two main types:

  • Ceremonial Grade – very soft and delicate taste, best for drinking.
  • Culinary Premium Grade – stronger taste, keeps its green color when baking, and costs less.

For baking cheesecake, use Culinary Premium Matcha. It gives a nice flavor and keeps the cake green.

🛒 Ingredients (For 8-inch cheesecake)

For the biscuit base:

  • 150 g biscuits (digestive or graham crackers)
  • 70 g melted butter

For the cheesecake filling:

  • 500 g cream cheese (soft, room temperature)
  • 120 g white sugar
  • 3 large eggs
  • 200 g sour cream
  • 100 ml heavy cream
  • 10 g matcha powder (about 2½ teaspoons)
  • 30 ml warm water (to mix with matcha)
  • 1 teaspoon vanilla (optional)


👩🍳 Step-by-Step Instructions

Step 1 – Make the base

  1. Crush the biscuits until they are fine crumbs (use a blender or smash with a rolling pin).
  2. Mix the crumbs with melted butter.
  3. Press this mixture into the bottom of your cake tin.
  4. Put it in the fridge so it becomes firm.


Step 2 – Mix the matcha

  1. Put the matcha powder through a small sieve so there are no lumps.
  2. Add warm water (not boiling) and stir until smooth. This is your matcha paste.


Step 3 – Make the cheesecake mix

  1. In a big bowl, mix cream cheese and sugar until smooth.
  2. Add eggs — one at a time — and mix well after each one.
  3. Add sour cream, heavy cream, and vanilla. Mix until smooth.
  4. Add your matcha paste. Mix until the green color is even.


Step 4 – Bake the cheesecake

  1. Take your tin with the biscuit base from the fridge.
  2. Slowly pour the cheesecake mixture on top of the biscuit layer.
  3. Put your cake tin into a bigger oven tray.
  4. Pour hot water into the bigger tray (halfway up the side of the cake tin). This keeps the cake soft and smooth.
  5. Bake at 160°C (320°F) for 60–70 minutes. The sides should look set, but the middle should still jiggle a little.


Step 5 – Cool and chill

  1. Turn off the oven. Leave the cake inside with the door a little open for 1 hour.
  2. Take it out, let it cool on the counter.
  3. Put it in the fridge for at least 4 hours (overnight is best).

matcha cheese cake


Step 6 – Serve

  • Before cutting, dip your knife in hot water so the slices are clean.
  • Add some whipped cream, berries, or sprinkle matcha powder on top.

🌟 Tips for the Best Cheesecake

  • Use cream cheese at room temperature so there are no lumps.
  • Sift the matcha for smooth color.
  • Don’t bake too long — the center should still move a little.
  • Chill the cake well before serving for a creamy texture.

Final Word:
This matcha cheesecake is soft, creamy, and beautiful. Even if you’re new to baking, you can make it! With its sweet and earthy taste, it’s perfect for tea time, parties, or a special treat just for you.