Select File

Validate Cancel

Matcha Cheesecake

2h 15 mins
Super List
Upload a picture
To print
Matcha tea has an incredible antioxidant and detoxifying power (thanks to its chlorophyll content), helps burn fat, reduces cholesterol and blood sugar and provides a lasting energy, increasing physical resistance, now you can enjoy all its properties in a cream cheesecake, bicolor, matcha and white chocolate.


10 portions
  • 2 cups cookie, oat, low calorie, for the base
  • 3/4 cups butter, melted
  • 2 tablespoons matcha
  • 1/8 cups Water, hot
  • 3 packages cream cheese, 190g each
  • 1 cup whipping cream
  • 3 tablespoons Sweetener
  • 2 envelopes gelatin, 14 g hydrated and melted
  • 1/2 cups White chocolate, melted
  • to taste matcha, to garnish
  • to taste chocolate shavings, to garnish
  • to taste strawberry, to garnish


For the base, place the cookies in a bag and with a rolling pin, crush the cookies to obtain a fine powder.
In a bowl mix the cookie powder with the butter, place on a cake mold 25 cm (9 inches) in diameter and press to compact.
Mix the matcha with hot water to dissolve, let cool and set aside.
Beat the cream cheese with the whipping cream, until it has a homogeneous consistency.
Divide the mixture in 2 parts, add the matcha to a part, add the sugar substitute and the unflavored gelatin in thin stream and whisk until incorporated.
Add the white chocolate, to the other half of cheese mixture, whisk until integrated.
With a pastry bag pipe a layer of white chocolate in the mold, freeze for 10 minutes until set.
With a pastry sleeve pipe a layer of matcha over the chocolate layer, and freeze 10 minutes until it sets, repeating the process until the mold is filled. Refrigerate for 2 hours or until set.
Remove the cheesecake from the mold and sprinkle matcha with the help of a sieve, add strawberries and chocolate shavings.
Cut a slice and serve with a cup of tea.


On a cake base, accompanied by a cup of tea.


If the cheesecake begins to set, place it in a bain-marie and keep it at a temperature of 32 °C (90°F), beat with the whisk to break up the lumps. Pour the cheesecake in a pastry bag, it will help you to have a better control of the quantity and with it to achieve a better division of lines.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
VaNe LaRa
23/07/2018 23:41:11
No me gustó :/
Yuyu Palma
09/07/2018 11:51:30
A mi no me salio pero ami hermana si y estaba delicioso grasias

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.


Pumpkin Cheesecake


Strawberry Cheesecake


Matcha Green Tea Conchas