Matcha Cheesecake with Oreo Crust Recipe
This Matcha Cheesecake with Oreo Crust is a delightful fusion dessert combining the rich creaminess of classic cheesecake with the earthy, vibrant flavor of matcha green tea, all resting on a crunchy Oreo cookie crust. Perfectly balanced in sweetness and texture, this cake is an indulgent treat that’s both visually stunning and delicious.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Japanese-inspired
Ingredients
Scale
Shortbread Crust
- 16–18 Oreo cookies, cream filling removed
- 2 ½ tablespoons unsalted butter, melted
Matcha Cheesecake
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon Aiya’s Culinary Grade Matcha powder
Whipped Cream (optional)
- ¾ cup heavy whipping cream
- 1 tablespoon granulated sugar
Instructions
- Prepare the Shortbread Crust: Preheat your oven to 350°F. Line a 6 or 7-inch springform pan with parchment paper for easy removal. Remove the cream filling from Oreo cookies, then crush the cookies finely in a plastic bag using a rolling pin. Combine the crushed Oreos with melted butter until coarse crumbs form. Press this mixture evenly into the bottom of the pan to form a firm crust. Set aside.
- Make the Matcha Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy. Add eggs one at a time, mixing after each addition until fully incorporated. Sift in the matcha powder to avoid clumps and gently mix until evenly blended. Pour the batter over the prepared Oreo crust in the pan.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 25 minutes. After 25 minutes, cover the cake loosely with aluminum foil to prevent over-browning and bake for an additional 10 minutes until the center is just set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for several hours or overnight to firm up and enhance the flavors.
- Prepare Whipped Cream (Optional): Using a mixer with a whisk attachment, beat the heavy whipping cream and sugar together until medium peaks form—this should take about 3 to 4 minutes. Spread a generous, thick layer of whipped cream evenly on top of the chilled cake just before serving for a creamy finish.
Notes
- Removing the cream from the Oreos helps keep the crust from being overly sweet and too soft.
- Room temperature eggs and cream cheese ensure a smooth batter without lumps.
- Sifting the matcha powder helps avoid clumps and guarantees an even green color.
- Covering the cheesecake partway through baking prevents the surface from cracking.
- Chill the cheesecake for at least 4 hours, preferably overnight, for best texture and flavor.
- Whipped cream topping is optional but adds a lovely lightness and complements the rich cheesecake.
Keywords: matcha cheesecake, oreo crust, green tea dessert, creamy cheesecake, no crust baking, elegant dessert
