Matcha White Chocolate Cheesecake combines creamy richness with the earthy depth of matcha. The cheesecake filling becomes smooth and velvety during baking, while white chocolate adds sweetness that balances the slightly bitter notes of matcha.

When the batter is divided into layers, the matcha portion creates a vibrant green contrast against the pale cheesecake base. As the cheesecake bakes slowly, the layers settle into a silky texture that slices cleanly.

The result is a dessert that is visually striking and elegant, with a balanced flavor profile that combines sweetness and gentle bitterness.

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Ingredients (Serves 8)

For the crust

200 g graham crackers, crushed
90 g melted butter
2 tablespoons sugar

For the cheesecake filling

450 g cream cheese, softened
120 g sugar
2 eggs
120 ml heavy cream
120 g white chocolate, melted
1 teaspoon vanilla extract

For the matcha layer

2 teaspoons matcha powder
2 tablespoons warm milk

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Step-by-step cooking

Step 1 – Prepare the crust
Preheat the oven to 325°F (160°C). Mix crushed graham crackers with melted butter and sugar until evenly combined. Press the mixture firmly into the bottom of a springform pan to form an even crust layer.

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Step 2 – Bake the crust briefly
Place the crust in the oven and bake for about 8 minutes. Remove and allow it to cool completely while preparing the cheesecake batter.

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Step 3 – Prepare the matcha mixture
Whisk matcha powder with warm milk until smooth and free of lumps. Set aside.

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Step 4 – Prepare the cheesecake batter
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Stir in heavy cream, melted white chocolate, and vanilla extract until the batter becomes silky.

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Step 5 – Divide the batter
Separate about one-third of the cheesecake batter into another bowl and mix in the prepared matcha mixture.

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Step 6 – Layer the cheesecake
Pour half of the plain batter into the crust. Add the matcha batter on top, then finish with the remaining plain batter.

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Step 7 – Create a light swirl
Use a skewer or knife to gently swirl the layers to create a subtle marble pattern.

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Step 8 – Bake the cheesecake
Bake at 325°F (160°C) for about 45–50 minutes until the edges are set while the center remains slightly soft.

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Step 9 – Cool gradually
Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes to prevent cracking.

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Step 10 – Chill and slice
Refrigerate the cheesecake for at least 4 hours or overnight. Slice with a warm knife to reveal the layered matcha pattern.

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Pro tips

Use high-quality matcha powder for vibrant color.
Avoid overmixing the batter to maintain a smooth texture.
Chill the cheesecake fully before slicing.

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Why this performs

Strong green color contrast
Clean cheesecake slice visuals
Creamy texture close-ups
Unique flavor for dessert content