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Matcha Cheesecake Tart Recipe

Matcha Cheesecake Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 22 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes + 4 hours chilling
  • Yield: 8 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Fusion, Japanese-inspired
  • Diet: Vegetarian

Description

This Matcha Cheesecake Tart combines a creamy, velvety matcha-infused cheesecake filling with a buttery biscuit crust, all finished with a dusting of premium green tea powder. It’s a striking fusion dessert that balances earthy, complex matcha flavors with rich, tangy cream cheese, offering a sophisticated twist on classic cheesecake tarts. Perfect for elegant gatherings or as a refined treat for matcha lovers.

Ingredients

Units Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 1/4 cup melted unsalted butter
  • 1 tbsp sugar (optional, for crust)

For the Matcha Cheesecake Filling

  • 1 1/2 cups cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 tbsp premium matcha powder (plus more for dusting)
  • 1 tsp vanilla extract
  • Pinch of salt

For Garnish

  • Extra matcha powder, for dusting before serving

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (160°C). Lightly grease a tart pan and set it aside while you prepare the crust.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs (or digestive biscuits), melted unsalted butter, and sugar (if using). Mix until the mixture resembles wet sand.
  3. Form and Bake the Crust: Press the crust mixture evenly into the bottom and sides of the prepared tart pan. Bake for 8–10 minutes until lightly golden. Remove from the oven and allow it to cool completely.
  4. Mix Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, vanilla extract, and a pinch of salt. Mix until fully incorporated and no lumps remain.
  5. Incorporate Eggs and Matcha: Add eggs one at a time, beating well after each addition. Gently sift and fold in the matcha powder until the filling takes on a vibrant green color and the powder is thoroughly mixed in.
  6. Fill and Bake: Pour the matcha cheesecake filling into the cooled crust. Smooth the top with a spatula. Bake for 25–30 minutes, or until the edges are set and the center is just slightly wobbly.
  7. Cool and Chill: Allow the tart to cool completely at room temperature. Then refrigerate for at least 4 hours so the cheesecake can fully set for perfect slicing.
  8. Finish and Serve: Before serving, dust the top of the tart with extra premium matcha powder for a stunning finish. Slice and enjoy!

Notes

  • Use high-quality matcha powder for the best color and flavor.
  • Don’t overbake; the center should maintain a slight jiggle for a creamy texture.
  • Chilling the tart for several hours ensures clean slices and a set filling.
  • You can substitute digestive biscuits for graham crackers depending on preference or availability.
  • Top with whipped cream or fresh berries for extra flair.

Nutrition

  • Serving Size: 1 slice
  • Calories: 310
  • Sugar: 16g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 90mg

Find it online: https://recipes.mbeams.com/matcha-cheesecake-tart-recipe/