Can I make this ahead?

Yes. The components or finished dish hold well if properly chilled and stored.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

A creamy Japanese-inspired cheesecake with vibrant green tea flavor

Matcha Cheesecake

Name: Matcha Cheesecake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 slices
Cuisine: Japanese
Ingredients: 24 oz cream cheese, softened; 3/4 cup sugar; 3 eggs; 1 cup sour cream; 2 tbsp matcha powder, sifted; 2 tbsp warm cream; 1 tsp vanilla extract; 1.5 cups graham cracker crumbs; 5 tbsp butter, melted; Pinch of salt

1h 20mMedium

Prep Time

25 min

Cook Time

55 min

Total Time

1 hr 20 min

Servings

12 slices

Difficulty

Medium

Cost

Moderate

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Matcha Cheesecake

A creamy Japanese-inspired cheesecake with vibrant green tea flavor

A smooth, rich cheesecake infused with high-quality matcha powder, baked on a graham cracker crust with a subtle green tea flavor throughout.

25m

Prep Time

55m

Cook Time

80m

Total Time

Servings

Medium

Difficulty

Moderate $$

Cost

Japanese Cuisine Dessert Vegetarian

Sarah Chen

February 17, 2026(Updated April 12, 2026)

Matcha and cheesecake are a natural pairing — the slight bitterness of the green tea cuts through the richness of the cream cheese, and the result is something that feels sophisticated without being complicated. The matcha also gives the cheesecake a beautiful green color that makes it a showstopper on any dessert table.

The key is using good matcha. Culinary-grade matcha works here, but the better the quality, the more vivid the color and the more nuanced the flavor. Sifting it into the batter prevents any gritty clumps.

Ingredients

24 oz cream cheese, softened
3/4 cup sugar
3 eggs
1 cup sour cream
2 tbsp matcha powder, sifted
2 tbsp warm cream
1 tsp vanilla extract
1.5 cups graham cracker crumbs
5 tbsp butter, melted
Pinch of salt

Instructions

1
Mix the graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake at 325F for 10 minutes.
2
Whisk the sifted matcha into the warm cream until smooth.
3
Beat the cream cheese and sugar until smooth. Add the eggs one at a time.
4
Mix in the sour cream, vanilla, and the matcha mixture until uniformly green.
5
Pour onto the crust and bake at 325F for 45 to 50 minutes until set but still slightly jiggly in the center.
6
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
7
Refrigerate for at least 4 hours before unmolding and slicing.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream

AromaBrew

Test Kitchen Pick

Matcha

Helpful Pantry Staple

Why the matcha matters

Matcha quality shows up right away in both flavor and color. A smoother powder gives you less bitterness and a cleaner finish.

This ingredient drives both color and taste.

Cleaner flavor and brighter color
Useful in lattes, desserts, and baking

Better matcha is one of the rare pantry upgrades you can taste immediately.

Shop matcha for this recipe

Tips & Storage

Pro Tips

Do not overbake — the center should wobble when you gently shake the pan.
Bring all dairy ingredients to room temperature for the smoothest batter.
Dust the top with a little extra sifted matcha before serving.

Storage

Refrigerate covered for up to 5 days.

Reheating

No reheating needed. Serve cold.

Nutrition Facts

Per serving (1 slice) · 12 servings

Calories380

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein7g

Carbohydrates32g

Fat26g

Fiber0g

Sugar24g

Sodium300mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this ahead?: Yes. The components or finished dish hold well if properly chilled and stored.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Explore More

More Japanese Recipes More Dessert Vegetarian Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Mix the graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan. Bake at 325F for 10 minutes.
2
Whisk the sifted matcha into the warm cream until smooth.
3
Beat the cream cheese and sugar until smooth. Add the eggs one at a time.
4
Mix in the sour cream, vanilla, and the matcha mixture until uniformly green.
5
Pour onto the crust and bake at 325F for 45 to 50 minutes until set but still slightly jiggly in the center.
6
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
7
Refrigerate for at least 4 hours before unmolding and slicing.

Tips & Storage

Pro Tips

Do not overbake — the center should wobble when you gently shake the pan.
Bring all dairy ingredients to room temperature for the smoothest batter.
Dust the top with a little extra sifted matcha before serving.

Storage

Refrigerate covered for up to 5 days.

Reheating

No reheating needed. Serve cold.

Matcha Cheesecake

Matcha Cheesecake

Matcha Cheesecake

Ingredients

Instructions