Matcha Cheesecake With Oreo Crust Recipe

Name: Matcha Cheesecake With Oreo Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup Oreo cookie crumb; 1/4 cup unsalted butter, melted; Cheesecake; 2 packets Philadelphia cream cheese, softened; 2 cups sour cream, room temp; 1 cup granulated sugar; 2 tablespoons matcha powder; 3 large eggs, room temp; Whipped Cream Topping; 1 cup whipping cream; 1 tablespoon powdered sugar; 1/2 cup fresh raspberries; 1/4 cup chocolate shaves

Servings: persons

Crust
1 cup Oreo cookie crumb
1/4 cup unsalted butter, melted
Cheesecake
2 packets Philadelphia cream cheese, softened
2 cups sour cream, room temp
1 cup granulated sugar
2 tablespoons matcha powder
3 large eggs, room temp
Whipped Cream Topping
1 cup whipping cream
1 tablespoon powdered sugar
1/2 cup fresh raspberries
1/4 cup chocolate shaves

1
Preheat oven at 350F. Grease an 8-inch spring form pan.
2
Make the crust by mixing all the crust ingredients together with a fork.
3
Press the mixture onto the bottom of the spring form pan. Bake crust for 8 to 10 minutes. Set aside to cool.
4
Turn down oven temperature to 300F.
5
In the bowl of a standing mixer with a paddle attachment, mix cream cheese, sour cream, sugar and matcha powder.
6
Add egg yolks, one at a time. Blend for another 2 minutes until well combined.
7
In a clean bowl, whip the egg whites until stiff. Gently fold in the cream cheese mixture.
8
Pour the filling in the prepare pan. Tap the pan on counter a few times to release all the air in the batter.
9
Position rack in the centre of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.
10
Bake for an hour, or until the edge of the cheesecake is puffed but the centre is still wobbly and wet looking.
11
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
12
Remove from the oven. Chill for overnight.
13
Remove cake from springform pan and place on the serving plate.
14
To prepare the topping, whip the whipping cream and powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake.
15
Garnish with the raspberries and chocolate shaves before serving.

1107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1 cup Oreo cookie crumb, 1/4 cup unsalted butter, melted, Cheesecake, and more.

Yes, Matcha Cheesecake With Oreo Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Matcha Cheesecake With Oreo Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions