Strawberry Matcha Cheesecake

Okay, so imagine if a matcha latte and a strawberry cheesecake went on a date to a trendy cafe, fell madly in love, and decided to become one dessert that’s both beautiful AND delicious. That’s what we’re dealing with here. Strawberry Matcha Cheesecake is basically a creamy, no-bake (or baked, your choice) matcha-infused cheesecake studded with fresh strawberries, sitting on a buttery graham cracker crust, all topped with whipped cream and more berries because we’re not here to be subtle. The earthy, slightly bitter matcha plays perfectly against the sweet-tart strawberries, creating this flavor combination that feels both refreshing and indulgent. I made this for a spring brunch and someone literally took a photo before eating it, then another photo mid-bite, then asked for the recipe while still chewing. Another person said it tasted like “expensive spa vibes in cake form.” These are the reviews that matter. This cheesecake creates Instagram moments AND taste bud euphoria.

Why You’ll Love This Recipe

Matcha + strawberries = unexpected genius. The earthy green tea flavor with sweet berries is surprisingly perfect.

Looks like a magazine cover. That green filling, those red strawberries, the aesthetic is POWERFUL.

No-bake option available. Your oven can take the day off if you want. Flexibility is key.

Not too sweet. The matcha adds a sophisticated, slightly bitter note that balances the sweetness beautifully.

Spring/summer vibes. This screams fresh, light, seasonal. Perfect for warmer weather.

Make-ahead perfection. Needs to chill for hours anyway, so planning ahead is built into the recipe.

The Good Stuff You’ll Need

For the Crust:

• 2 cups graham cracker crumbs (about 16 crackers)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the Matcha Cheesecake Filling:

• 24 oz (three 8-oz blocks) cream cheese, softened to room temp (this is NON-NEGOTIABLE)
• 3/4 cup granulated sugar
• 3 large eggs, room temperature (if baking)
• 1 cup sour cream or Greek yogurt
• 2 tbsp high-quality matcha powder (culinary grade is fine, but ceremonial is better)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp all-purpose flour (for baked version only)

For No-Bake Version:

• Replace eggs with 1 cup heavy whipping cream, whipped to stiff peaks
• Add 2 tbsp powdered gelatin bloomed in 1/4 cup cold water

For the Strawberry Layer:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp sugar (optional, if berries aren’t sweet enough)

For Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Extra matcha powder for dusting
• Whole fresh strawberries for garnish

Let’s Do This

Step 1: Make the Crust

Preheat oven to 325°F (160°C) if baking. If going no-bake, skip the oven.

Mix graham cracker crumbs, sugar, melted butter, and salt in a bowl until it looks like wet sand.

Press mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to really pack it down.

If baking the cheesecake: Bake crust for 10 minutes until lightly golden. Let cool.

If going no-bake: Just refrigerate the crust while you make the filling.

Step 2: Prepare the Matcha

Sift the matcha powder through a fine-mesh sieve to remove any lumps. Matcha clumps are the enemy.

Mix the sifted matcha with 2-3 tablespoons of hot water to create a smooth paste. This “blooms” the matcha and prevents lumps in your filling.

Let it cool to room temperature before adding to the filling.

Step 3: Make the Cheesecake Filling (Baked Version)

Beat softened cream cheese on medium-high speed for 3-4 minutes until super smooth and fluffy. Scrape down the sides.

Add sugar and beat for another 2 minutes until light and creamy.

Add eggs one at a time, beating on low speed after each addition. Don’t overmix after adding eggs or you’ll incorporate too much air (which causes cracks).

Mix in sour cream, vanilla, salt, and flour until just combined.

Add the matcha paste and mix until the filling is uniformly green with no streaks. The color should be vibrant.

Step 4: Assemble and Bake

Pour half of the matcha filling over the cooled crust.

Arrange sliced strawberries over the filling in a single layer. You want them visible from the side when you cut it.

Pour the remaining matcha filling over the strawberries, covering them completely.

Smooth the top with a spatula.

Wrap the bottom of the springform pan in foil (to prevent leaks) and place in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath prevents cracking.

Bake for 55-65 minutes. The edges should be set, but the center should still jiggle slightly when you shake the pan.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracks.

Remove from oven and water bath, cool to room temperature, then refrigerate for at least 6 hours or overnight.

Step 5: Make the No-Bake Version (Alternative)

Beat cream cheese and sugar until smooth and fluffy.

Bloom gelatin in cold water for 5 minutes, then microwave for 15 seconds to dissolve. Let cool slightly.

Mix matcha paste, sour cream, vanilla, and salt into the cream cheese mixture.

Add the dissolved gelatin and mix until combined.

In a separate bowl, whip heavy cream to stiff peaks.

Gently fold whipped cream into the cream cheese mixture in three additions.

Pour half the filling over the crust, add strawberry layer, top with remaining filling.

Refrigerate for at least 6 hours or overnight to set.

Step 6: Top and Serve

Make whipped cream: Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.

Pipe or spread whipped cream on top of the chilled cheesecake.

Dust with matcha powder using a fine-mesh sieve.

Arrange fresh strawberries on top artfully. Make it pretty. This is your moment.

Run a knife around the edge of the pan, then release the springform.

Slice with a sharp knife dipped in hot water, wiping clean between cuts.

Serve cold and prepare for the oohs and ahhs.

Serving Suggestions

This is basically a complete dessert experience, but here are some ideas:

• Serve with additional fresh strawberries on the side
• Drizzle with white chocolate or strawberry sauce
• Pair with green tea or matcha latte for full matcha immersion
• Add fresh mint leaves for garnish
• Serve with a small scoop of vanilla ice cream
• Top individual slices with extra whipped cream and matcha dust

Switch It Up

Raspberry Matcha: Use raspberries instead of strawberries for a more tart flavor.

Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers for a different base.

White Chocolate Layer: Add melted white chocolate to half the filling for a marbled effect.

Lemon Matcha: Add lemon zest to the filling for a citrusy twist.

Mango Matcha: Use diced mango instead of strawberries for a tropical vibe.

Extra Matcha: Increase matcha to 3 tablespoons for more intense flavor and color.

Honey Drizzle: Drizzle honey over the top for extra sweetness and visual appeal.

Storage and Make-Ahead Tips

This is literally a make-ahead dessert. It NEEDS time to chill and set properly.

Make the entire cheesecake up to 2 days ahead. Store covered in the refrigerator.

Don’t add the whipped cream topping until the day of serving—it deflates over time.

The crust can be made and pressed into the pan up to 3 days ahead. Cover and refrigerate.

Store leftovers covered in the fridge for up to 5 days. The texture actually improves after a day.

You can freeze the cheesecake (without topping) for up to 2 months. Thaw in the fridge overnight before serving.

Matcha can fade in color over time, so for the brightest green, serve within 2 days of making.

Why This Works So Damn Well

Strawberry Matcha Cheesecake works because it combines complementary opposites. The earthy, slightly bitter matcha is balanced by sweet, creamy cheesecake filling. The tart strawberries cut through the richness and add brightness. The buttery crust provides textural contrast to the smooth filling. It’s a study in balance.

Matcha is rich in umami and has a complex flavor profile that’s enhanced by dairy. The cream cheese and sour cream create the perfect creamy vehicle for that green tea flavor. The strawberries aren’t just decoration—their acidity and sweetness are crucial to preventing the dessert from being too heavy or one-note.

The water bath (for the baked version) or stabilized whipped cream (for no-bake) ensures a silky-smooth texture without cracks or graininess. Letting it chill overnight allows the flavors to meld and the texture to set perfectly. The matcha paste technique prevents clumping and ensures even color distribution.

This dessert feels light and refreshing despite being a cheesecake, thanks to the bright flavors and the way matcha’s natural bitterness prevents it from being cloying. It’s sophisticated without being pretentious, beautiful without being fussy.

When to Make This

Spring Celebrations: Easter, Mother’s Day, spring brunch—this fits perfectly with the season.

Tea Party Dessert: Serve this at an afternoon tea and everyone will think you’re fancy.

Birthday Cake Alternative: For people who want something unique and Instagram-worthy.

Dinner Party Finale: This is the showstopper that makes people remember your party.

Bridal or Baby Shower: The colors are beautiful and it photographs like a dream.

Just Because: Sometimes you need to make a stunning green cheesecake with strawberries and that’s valid.

Questions People Actually Ask

Q: What kind of matcha should I use? A: Culinary-grade matcha works fine for baking/mixing. Ceremonial grade is more expensive but gives better color and flavor. Don’t use the cheap stuff—it’ll taste bitter and look dull.

Q: My cheesecake cracked. Did I ruin it? A: Nope! Just cover the top with extra whipped cream and strawberries. Nobody will know. Cracks happen from overmixing, overbaking, or cooling too quickly.

Q: The matcha filling has lumps. Help! A: You didn’t sift the matcha or make it into a paste first. Strain the filling through a fine-mesh sieve to remove lumps, or blend it smooth.

Q: Can I skip the strawberries? A: You can, but they add crucial flavor and visual appeal. The dessert will be more one-dimensional without them.

Q: My no-bake version didn’t set. What happened? A: You didn’t use enough gelatin, or it wasn’t fully dissolved, or you didn’t chill it long enough. Give it more time in the fridge.

Q: The matcha color looks brown instead of green. What’s wrong? A: You used low-quality matcha, or it’s old and oxidized. Always buy fresh, vibrant matcha from a reputable source.

Q: Can I make this dairy-free? A: Yes! Use dairy-free cream cheese, coconut cream instead of sour cream and heavy cream, and vegan butter. The texture will be slightly different but still good.

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