Strawberry Matcha Latte Cheesecake

This Strawberry Matcha Latte Cheesecake offers a beautiful harmony of matcha’s earthy richness and the bright sweetness of strawberries all wrapped up in a creamy, dreamy dessert. It’s perfect for when you want to impress at brunch or serve something that feels both elegant and playful without hours in the kitchen.

This cheesecake was a fun experiment that quickly became a favorite. I remember making it for a friend’s tea party and everyone was amazed by how the flavors blended like their favorite latte, just more decadent. Now it’s often requested for special occasions.

Ingredients

• Vanilla wafer or graham cracker crumbs: Provide a sweet, crunchy base that keeps the matcha flavor balanced
• Unsalted butter: To bind the crust and add richness
• Matcha powder for crust: To infuse extra green tea notes and color
• Cream cheese: Softened to ensure smooth mixing and creamy texture
• Powdered sugar: Which dissolves easily and sweetens evenly adjust to your sweetness preference
• Matcha powder for filling: Sifted to avoid lumps and provide vibrant green color with authentic matcha flavor
• Vanilla extract: For a subtle warmth and depth
• Heavy cream: Cold and ready to whip adds lightness and airiness when folded in
• Strawberry purée or finely chopped strawberries: For bright fruity contrast
• Fresh or frozen strawberries for swirl: Cook down with sugar to sweeten and thicken while preserving natural fruit flavor
• Lemon juice: Optional to brighten and balance sweetness
• Optional garnishes: Whipped cream, fresh strawberries, and an artistic dusting of matcha powder for visual appeal

Instructions

Make the Crust:

Mix your vanilla wafers or graham cracker crumbs thoroughly with melted butter and matcha powder so every bite has a hint of green tea. Press firmly into the bottom of a springform pan or similar dish to form an even base. Chill it in the fridge to set and ready it for the filling.

Prepare the Strawberry Layer:

Cook strawberries with sugar in a small saucepan over medium heat until the berries break down into a loose purée, stirring occasionally. Adding lemon juice at this stage if you like brings a zesty brightness. Allow this mixture to cool completely before using so it does not melt or overpower the creamy matcha layer.

Make the Matcha Cheesecake Filling:

Beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and lump free. Sift in the matcha powder and blend carefully to maintain a uniform green color. Meanwhile whip the cold heavy cream until it holds stiff peaks. Gently fold the whipped cream into the matcha cream cheese mixture without deflating it to keep a light and airy texture.

Assemble the Cheesecake:

Pour about two thirds of the matcha filling evenly over the chilled crust. Spoon or gently swirl in the cooled strawberry purée in lines or blobs to create swirls or layered effect. Carefully top with the remaining matcha filling and smooth the surface with a spatula.

Chill Until Set:

Cover the cheesecake well and refrigerate for at least four hours or ideally overnight. This resting period is key for the layers to firm up properly and for the flavors to meld beautifully.

Garnish & Serve:

Just before serving decorate with dollops of whipped cream, fresh strawberries, and a light dusting of matcha powder for that elegant final touch. To get clean slices dip your knife in hot water, wipe it dry, and cut slowly through the cake.

It quickly became a favorite and is often requested for special occasions.

Storage Tips

Keep the cheesecake covered in the refrigerator for up to five days to maintain freshness and texture. Use plastic wrap or a cake dome to protect the surface from drying out or absorbing fridge odors. For longer storage freeze without crust in the pan or with crust in individually wrapped slices and thaw overnight in the refrigerator before serving.

Ingredient Substitutions

Try digestive biscuits, Oreo crumb crusts, or a nut based crust to add a different flavor or texture profile. Honey or maple syrup can replace powdered sugar for a natural sweetener—just taste and adjust accordingly. Mascarpone instead of heavy cream makes the filling richer and smoother. Raspberries, cherries, or mangoes make great alternatives to strawberries depending on season or preference.

Serving Suggestions

Serve chilled as a centerpiece dessert for brunch, tea parties, or spring gatherings. Pair with a matching matcha latte or strawberry iced tea to create a cohesive dessert experience. Decorate with edible flowers, citrus zest, or chocolate drizzles to add a touch of extra indulgence and color. For a fun presentation make individual servings in jars or ramekins for picnic or portable dessert options.

Enjoy this elegant dessert chilled with a dusting of matcha and fresh berries for a beautiful, balanced finish.

Common Questions About the Recipe

→ Can this cheesecake be baked instead of chilled?

Yes, while designed as a no-bake dessert, baking is possible. Adjust bake times and use a water bath for even cooking and best texture.

→ Is matcha latte powder a good substitute for matcha?

Matcha powder provides a clearer, vibrant flavor and color. Matcha latte mixes often contain sugar or milk powders, altering taste and texture.

→ Do I have to include the strawberry layer?

It's optional but adds bright flavor contrast and balances matcha’s earthiness, enhancing the overall taste experience.

→ Why might the cheesecake layer be green but lack strong flavor?

Using low-quality or insufficient matcha can cause weak flavor. Opt for ceremonial or culinary grade matcha and adjust quantities to taste.

→ How to achieve a smooth, airy filling texture?

Whip cold heavy cream to stiff peaks and fold gently into the matcha cream cheese mixture to maintain lightness and volume.

→ What’s the best way to slice the cheesecake cleanly?

Dip a knife in hot water, wipe dry, and slice gently to get smooth, clean cuts without disturbing layers.