Nut-Free Matcha Cheesecake

Indulge in the velvety charm of this Nut-Free Matcha Cheesecake, a luscious dessert that strikes the perfect balance between creamy sweetness and the earthy bitterness of premium matcha powder. Crafted with a buttery graham cracker crust and filled with a rich, tangy cream cheese mixture lightly infused with lemon juice and vibrant green matcha, this recipe offers a nut-free twist on a classic favorite. With its smooth texture and gorgeous green hue, this cheesecake is an eye-catching centerpiece for any occasion. Prepared in just 30 minutes of hands-on time and baked to silky perfection, it’s a stress-free dessert that will impress your guests. Be sure to chill it overnight for the best flavor and texture. Perfect for matcha lovers and anyone seeking an elegant, nut-free dessert option!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 200 grams graham cracker crumbs
• 100 grams unsalted butter
• 700 grams cream cheese
• 150 grams granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 120 grams sour cream
• 2 tablespoons matcha powder
• 2 tablespoons lemon juice

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan lightly with butter or a non-stick spray.

Step 2

In a medium-sized bowl, mix the graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand.

Step 3

Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to even out the surface. Set aside.

Step 4

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.

Step 5

Add granulated sugar and vanilla extract to the cream cheese and beat until well combined.

Step 6

Add the eggs, one at a time, beating on low speed after each addition just until combined.

Step 7

Mix in sour cream, matcha powder, and lemon juice until the batter is smooth and all ingredients are incorporated.

Step 8

Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.

Step 9

Place the springform pan on a baking sheet and bake in the preheated oven for about 55-60 minutes or until the edges are set and the center slightly jiggles when shaken.

Step 10

Once baked, turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.

Step 11

Remove the cheesecake from the oven and let it cool completely at room temperature.

Step 12

Refrigerate the cheesecake for at least 4 hours or overnight before serving. This helps the flavors to meld and the texture to firm up.

Step 13

Run a knife around the edges of the cheesecake to loosen it from the pan before releasing the springform.

Step 14

Slice and serve the matcha cheesecake chilled.

Nutrition Facts

Serving size	1470.4 grams (1470.4g)

Amount per serving	% Daily Value*
Calories	5133

Total Fat 384.90g	493%
Saturated Fat 217.10g	1086%
Polyunsaturated Fat 10.40g
Cholesterol 1546mg	515%
Sodium 3707mg	161%
Total Carbohydrate 361.80g	132%
Dietary Fiber 11.10g	40%
Total Sugars 235.70g
Protein 85.70g	171%

Vitamin D 123IU	615%
Calcium 1047mg	81%
Iron 10mg	58%
Potassium 1501mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.9%

Protein: 6.5%

Carbs: 27.5%