This summer, trendsetters can savor a variety of matcha cheesecake desserts. Options include Matcha Swirl Cheesecake Bars, invigorating No-Bake Matcha Cheesecake Cups, and a vibrant Matcha Raspberry Cheesecake Tart. Other delightful choices feature Creamy Matcha Cheesecake Bites, layered Matcha Coconut Cheesecake Parfaits, and a tropical twist with Pineapple. Each dessert marries creamy cheesecake with the earthy essence of matcha, creating perfect treats for warm days. More exciting dessert ideas await exploration.
Matcha Swirl Cheesecake Bars
Matcha Swirl Cheesecake Bars are a delightful dessert that combines the creamy richness of cheesecake with the distinctive earthy flavor of matcha green tea.
These bars are perfect for matcha lovers and anyone seeking a unique treat to enjoy during summer gatherings or as a revitalizing indulgence at home. The preparation time typically takes about 30 minutes, with an additional chilling time of at least 3 hours, making them an ideal make-ahead dessert.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons matcha green tea powder
- 2 tablespoons milk
Cooking Steps:
- Preheat the oven to 325°F (160°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- Prepare the crust by mixing the graham cracker crumbs, melted butter, and ¼ cup of sugar in a bowl until well combined. Press the mixture firmly into the bottom of the prepared baking dish to create an even layer.
- Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in ¾ cup sugar, followed by the eggs, one at a time, and the vanilla extract until fully incorporated.
- Divide the batter in half. In one half, mix in the matcha green tea powder and milk until smooth; this will be your matcha cheesecake layer.
- Layer the filling: Pour half of the plain cheesecake batter over the cooled crust, then carefully add spoonfuls of the matcha batter. Pour the remaining plain cheesecake batter on top, and use a knife to swirl the batters together to create a marbled effect.
- Bake for 30-35 minutes or until the center is set but slightly jiggly. Remove from the oven and allow it to cool at room temperature before refrigerating.
- Chill the cheesecake bars in the fridge for at least 3 hours, or overnight for best results.
- Once chilled, slice into squares and serve.
Variations and Tips:
- For a non-baked option, use a no-bake cheesecake recipe by mixing cream cheese with whipped cream and sugar, layering it over the crust, and allowing it to set in the fridge.
- You can swap the graham crackers for Oreo crumbs for a chocolate variation.
- Top the dessert with fresh berries or a drizzle of honey for added sweetness.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days, but they are best enjoyed fresh!
No-Bake Matcha Cheesecake Cups
No-Bake Matcha Cheesecake Cups are a delightful summer dessert that offers a revitalizing twist on classic cheesecake. With a rich and creamy texture paired with the earthy flavor of matcha, these individual servings are perfect for entertaining friends or family, especially those who appreciate a unique dessert.
The best part? They require no baking and can be prepared in just 20 minutes, allowing you to spend more time enjoying the warm weather.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons matcha green tea powder
- 1 cup heavy whipping cream
- Fresh berries (for garnish, optional)
- Mint leaves (for garnish, optional)
Instructions:
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Divide the mixture evenly among serving cups or jars, pressing down firmly to create an even crust layer at the bottom.
- Make the cheesecake filling: In another large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to beat until well combined. Mix in the vanilla extract and matcha green tea powder until the color is uniformly green.
- Incorporate the whipped cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the matcha cheesecake mixture until fully incorporated, taking care not to deflate the whipped cream.
- Fill the cups: Spoon the matcha cheesecake filling over the crust in each cup, smoothing the top with a spatula. Chill in the refrigerator for at least 2-3 hours, or until set.
- Serve: Before serving, garnish with fresh berries and mint leaves if desired. Enjoy the creamy, matcha-infused goodness!
Variations and Tips:
- For a gluten-free version: Replace graham cracker crumbs with crushed gluten-free cookies or nuts.
- Add flavor: Experiment with other flavors by incorporating a little bit of lemon zest or almond extract into the filling.
- Make it vegan: Use a plant-based cream cheese, coconut cream, and agave syrup to substitute the dairy ingredients.
- Presentation: Layer alternate colors like strawberry puree or mango puree under or on top of the cheesecake layer for a visually appealing dessert.
- Storage: No-Bake Matcha Cheesecake Cups can be stored in the fridge for up to 3 days, making them perfect for preparing in advance for gatherings.
Matcha Raspberry Cheesecake Tart
The Matcha Raspberry Cheesecake Tart is a delightful summer dessert that perfectly balances the earthy flavors of matcha with the tartness of fresh raspberries. This no-bake dessert is ideal for those who enjoy a fusion of creamy and fruity flavors, making it suitable for parties, brunches, or simply a sweet treat at home.
With a preparation time of about 30 minutes (plus chilling time), this tart is a must-try for matcha lovers and dessert enthusiasts alike.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- Extra raspberries and matcha powder for garnish (optional)
Instructions:
- Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch tart pan to form an even crust. Refrigerate for at least 15 minutes to set.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Add the matcha powder and mix until evenly incorporated.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the matcha cheesecake mixture until no streaks remain.
- Assemble the Tart: Remove the tart crust from the refrigerator. Spoon the matcha cheesecake filling into the crust and smooth the top with a spatula. Distribute fresh raspberries evenly on top of the filling, pressing them down slightly.
- Chill: Cover the tart and refrigerate for at least 4 hours or overnight for best results.
- Serve: Once chilled, remove the tart from the refrigerator. If desired, garnish with extra raspberries and a dusting of matcha powder before slicing and serving.
Variations and Tips:
- Fruit Toppings: Feel free to use different fruits, such as strawberries or blueberries, instead of raspberries for a different flavor profile.
- Sweetness Level: Adjust the amount of powdered sugar based on your preference for sweetness.
- Make it Vegan: Substitute cream cheese with a plant-based alternative and use coconut cream in place of heavy cream for a vegan version.
- Add More Matcha: For a stronger matcha flavor, increase the amount of matcha powder in the filling, but be careful as too much may add bitterness.
- Presentation: Serve with a drizzle of raspberry sauce or a dollop of whipped cream for an elegant touch.
Enjoy this revitalizing Matcha Raspberry Cheesecake Tart as a perfect end to your summer meals or a delightful snack on a sunny day!
Creamy Matcha Cheesecake Bites
Creamy Matcha Cheesecake Bites are delightful little desserts that blend the rich flavors of creamy cheesecake with the earthy notes of matcha, creating a unique and invigorating treat perfect for warm summer days.
Ideal for matcha lovers and anyone looking for a light yet indulgent dessert, these bite-sized cheesecake squares are great for gatherings, picnics, or simply satisfying a sweet tooth. With a preparation time of approximately 30 minutes, these dessert bites will impress your friends and family without taking too much time out of your day.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: white chocolate shavings, fresh berries, or edible flowers
Cooking Instructions:
- Preheat the oven to 325°F (160°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.
- In a large mixing bowl, beat the softened cream cheese with a handheld or stand mixer until smooth and creamy.
- Add in the granulated sugar, sour cream, eggs, matcha powder, vanilla extract, and a pinch of salt. Continue to mix until fully combined and smooth, scraping down the sides of the bowl as needed.
- Pour the matcha cheesecake filling over the prepared crust, spreading it evenly with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours, or until completely chilled.
- Once chilled, cut into bite-sized squares and serve with your choice of optional toppings, such as white chocolate shavings or fresh berries.
Variations & Tips:
- For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs or ground nuts.
- You can enhance the matcha flavor by adding an extra teaspoon of matcha powder to the filling.
- If you prefer a crustless option, simply skip the crust and pour the cheesecake filling directly into the greased pan.
- These cheesecake bites can be stored in the refrigerator for up to 5 days, making them great for meal prep or quick snacks.
- Consider serving them with a side of whipped cream or a sprinkling of powdered sugar for an elegant finish.
Enjoy your invigorating summer treat!
Matcha Coconut Cheesecake Parfaits
Matcha Coconut Cheesecake Parfaits are a delightful and invigorating dessert perfect for summer gatherings or as a special treat for yourself.
This layered dessert combines creamy coconut cheesecake with the earthy flavor of matcha green tea, creating a unique and delicious combination that will impress your friends and family.
The preparation time is about 30 minutes, and after chilling, it’s ready to serve in just a few hours, making it a great option for both casual and elegant occasions.
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup coconut cream
- 1/3 cup powdered sugar
- 2 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 1/4 cup unsweetened shredded coconut
- Fresh fruit (like raspberries or mango) for garnish
- Mint leaves for garnish
Instructions:
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the coconut cream, powdered sugar, matcha powder, and vanilla extract to the bowl. Beat until the mixture is fully combined and smooth.
- In serving glasses or jars, begin layering the dessert: start with a layer of crushed graham crackers, followed by a layer of the matcha coconut cheesecake mixture, and then a sprinkle of shredded coconut.
- Repeat the layers until the glasses are filled, finishing with a layer of the cheesecake mixture on top.
- Cover the parfaits with plastic wrap and refrigerate for at least 2-4 hours to allow the flavors to meld and the cheesecake to set.
- Before serving, garnish the parfaits with fresh fruit and mint leaves for a vibrant touch.
Variations and Tips:
- For a gluten-free option, substitute the graham crackers with crushed gluten-free cookies or nuts.
- You can also replace the coconut cream with whipped cream for a lighter version if desired.
- Experiment with different flavors of extracts, such as almond or coconut, to enhance the overall taste.
- If you prefer a crunchier texture, add a layer of toasted coconut flakes or nuts to the parfaits.
- These parfaits can be made a day ahead, making them a convenient option for entertaining. Just store them in the refrigerator until ready to serve.
Mini Matcha Cheesecake Donuts
Mini Matcha Cheesecake Donuts are a delightful fusion of flavors and textures, perfect for those who love the earthy notes of matcha while also enjoying the creamy goodness of cheesecake.
These bite-sized treats are ideal for summer gatherings, offering a rejuvenating dessert option that can impress both friends and family. With a preparation time of about 30 minutes and a chilling time of at least 2 hours, you’ll be able to whip them up quickly and have them ready to serve when you need a cool, sweet indulgence.
Ingredients:
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup Greek yogurt
- 2 tablespoons matcha powder
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup melted butter
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick spray.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, Greek yogurt, matcha powder, vanilla extract, and milk. Beat until the mixture is smooth and creamy, then set aside.
- In another bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- In a separate bowl, beat the eggs and then add the melted butter. Mix well.
- Gradually add the egg mixture to the dry ingredients, stirring until just combined.
- Gently fold in the cream cheese mixture until evenly distributed but be careful not to overmix.
- Spoon the batter into the greased donut pan, filling each cavity about two-thirds full.
- Bake in the preheated oven for 10-12 minutes, or until a toothpick comes out clean when inserted into the donuts.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can dip or drizzle them with a matcha glaze or serve as is.
Variations & Tips:
- For added texture, consider folding in some white chocolate chips or crushed nuts into the batter before baking.
- To make a matcha glaze, mix powdered sugar with a little milk and matcha powder until you reach your desired consistency, then drizzle over cooled donuts.
- If you don’t have a donut pan, you can also use a muffin tin for a different shape!
- Make sure to sift the matcha powder to avoid clumps when mixing.
- These donuts can be stored in an airtight container in the fridge for up to 3 days, making them perfect for meal prepping dessert options.
Matcha Lime Cheesecake Squares
Matcha Lime Cheesecake Squares are a delightful and invigorating dessert perfect for hot summer days. With the unique earthy flavor of matcha green tea combined with the zesty brightness of lime, these squares offer a balanced taste that is both indulgent and light.
Ideal for serving to friends at a summer gathering or as a special treat for those who appreciate Asian-inspired flavors, this recipe takes about 20 minutes of preparation time (plus chilling time) and yields a batch that is sure to impress.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons matcha green tea powder
- 1/4 cup freshly squeezed lime juice
- Zest of 2 limes
- 1 teaspoon vanilla extract
- Pinch of salt
Cooking Steps:
- Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar until well combined and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, incorporate sour cream, matcha powder, lime juice, lime zest, vanilla extract, and a pinch of salt. Blend until the mixture is creamy and green with an even color.
- Pour the cheesecake filling over the cooled crust and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
- Bake for 25-30 minutes or until the edges are set and the center has a slight jiggle. Confirm it doesn’t get overbaked.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (or overnight) until fully set.
- Once chilled, lift the cheesecake out of the pan using the parchment overhang and cut it into squares. Serve and enjoy!
Variations and Tips:
- For a gluten-free option, substitute graham crackers with gluten-free crumbs or almond flour.
- Enhance the visual appeal by topping the squares with whipped cream and lime slices or additional matcha dusting before serving.
- Consider infusing the batter with shredded coconut for a tropical twist.
- These cheesecake squares can be stored in an airtight container in the refrigerator for up to 5 days.
Matcha Chocolate Swirl Cheesecake
Matcha Chocolate Swirl Cheesecake is a delightful fusion dessert that combines the earthy flavors of matcha green tea with the rich decadence of chocolate.
This no-bake cheesecake is a perfect treat for summer gatherings or a cozy night in, appealing to both matcha lovers and chocolate enthusiasts alike. Its creamy texture and visually stunning swirls make it as pleasing to the eye as it is to the palate.
With a preparation time of about 30 minutes (plus chilling time), this cake is not only easy to make but also irresistible.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons matcha powder
- ½ cup semi-sweet chocolate chips
- 2 tablespoons milk
- Optional: Fresh berries and mint for garnish
Instructions:
1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Place it in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling: In another large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until fully incorporated.
3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
4. Divide the Mixture: Split the cheesecake filling in half. In one half, mix in the matcha powder until well combined. Leave the other half plain.
5. Prepare the Chocolate Swirl: In a small microwave-safe bowl, microwave the semi-sweet chocolate chips and milk together in 30-second intervals, stirring until melted and smooth.
6. Layer the Cheesecake: Pour half of the matcha filling over the chilled crust, followed by half of the plain filling. Drizzle some melted chocolate over this layer.
Repeat the process with the remaining matcha and plain fillings, finishing with a drizzle of melted chocolate on top.
7. Create Swirls: Use a skewer or knife to gently swirl the layers together, creating a marbled effect. Be careful not to mix too much.
8. Chill the Cheesecake: Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.
9. Serve: Once set, remove the sides of the springform pan. Garnish with fresh berries and mint if desired, slice, and enjoy!
Variations and Tips:
- Alternative Crust: Try using crushed Oreos or a nut-based crust for a different flavor profile.
- Make-It Vegan: Substitute cream cheese with a vegan alternative and use coconut cream for whipping.
- Add More Flavors: Consider adding a hint of almond extract or a touch of citrus zest for extra flavor.
- Storage: This cheesecake keeps well in the refrigerator for about 4-5 days. You can also freeze it for up to a month; just make sure to wrap it tightly to avoid freezer burn.
Enjoy this rejuvenating Matcha Chocolate Swirl Cheesecake with friends and family, perfect for any warm summer day!
Deconstructed Matcha Cheesecake Trifle
The Deconstructed Matcha Cheesecake Trifle is a delightful and visually stunning dessert that combines the rich, creamy flavors of traditional cheesecake with the unique, earthy notes of matcha. This dish is perfect for summer gatherings, parties, or a sophisticated dessert to impress your guests, especially those who enjoy Japanese flavors.
With a prep time of approximately 30 minutes, this trifle can be assembled easily and enjoyed chilled, making it an ideal treat for hot days.
Ingredients:
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tbsp matcha powder
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tbsp sugar (for graham cracker mixture)
- Fresh berries (such as strawberries, raspberries, or blueberries) for layering
- Mint leaves for garnish (optional)
Cooking Steps:
1. Prepare the Cheesecake Layer: In a mixing bowl, combine the softened cream cheese, powdered sugar, matcha powder, and vanilla extract. Using a hand mixer, beat the mixture until it is smooth and creamy. Set aside.
2. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the matcha cheesecake mixture, being careful to maintain the light and airy texture.
3. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. This will create your crumbly base.
4. Assemble the Trifle: In clear glasses or a large trifle dish, start layering ingredients. Begin with a layer of the graham cracker mixture, followed by a layer of the matcha cheesecake filling, then add a layer of fresh berries.
Repeat the layers until the glasses are filled, finishing with a layer of cheesecake filling on top.
5. Chill: Place the assembled trifles in the refrigerator for at least 2 hours to allow the flavors to meld and the layers to set.
6. Serve: Before serving, garnish with additional fresh berries and mint leaves if desired. Enjoy the delightful combination of creamy, crunchy, and fruity layers!
Variations and Tips:
- For a more intense matcha flavor, increase the amount of matcha powder in the cheesecake layer to 3 tablespoons.
- Substitute the graham cracker crumbs with crushed almond cookies or digestive biscuits for a different flavor profile.
- You can add a layer of your favorite fruit compote, such as mango or passion fruit, for an additional fruity layer to the trifle.
- If you prefer a lighter version, replace half of the cream cheese with Greek yogurt to reduce calories while maintaining creaminess.
- Make sure to use high-quality matcha powder for the best flavor and vibrant green color.
Matcha Almond Cheesecake Crust
This Matcha Almond Cheesecake Crust is a delightful foundation for your summer desserts, offering a nutty flavor with a vibrant green hue from matcha powder. Ideal for those who love a unique twist on traditional cheesecakes, it perfectly complements fruity fillings like berry or mango while providing a gluten-free option.
Preparation time is approximately 15 minutes, with an additional chilling time to guarantee it’s set and ready for use.
Ingredients:
- 1 cup almond flour
- 2 tablespoons matcha powder
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup or honey
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Cooking Steps:
- In a mixing bowl, combine the almond flour, matcha powder, and salt. Stir until well mixed.
- Add the melted coconut oil, maple syrup (or honey), and vanilla extract to the dry ingredients. Mix until the mixture resembles a crumbly dough that holds together when pressed.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, spreading it evenly to create a solid crust.
- Use a fork to prick the bottom of the crust to prevent bubbling during baking.
- Chill the crust in the refrigerator for at least 30 minutes to firm up before adding your cheesecake filling or bake at 350°F (175°C) for 10-12 minutes if desired for a firmer texture.
Variations and Tips:
- Nut Alternatives: You can substitute almond flour with other nut flours like hazelnut or macadamia for a different flavor profile.
- Sweetness Adjustment: Feel free to adjust the sweetness by increasing or decreasing the amount of sweetener based on your taste preferences.
- Add-ins: For added texture and flavor, you can mix in chopped nuts, shredded coconut, or seeds to the crust mixture.
- Storage: This crust can be made ahead of time and refrigerated for up to 3 days or frozen for longer storage. Just allow to thaw before filling.
- Serving Suggestions: Top with fresh fruits or a layer of whipped cream for an extra delicious treat!
Tropical Matcha Cheesecake With Pineapple
Tropical Matcha Cheesecake with Pineapple is a delightful fusion dessert that captures the essence of summer. This rejuvenating treat is perfect for gatherings, picnics, or simply satisfying your sweet tooth on a warm day. With its creamy texture and unique flavors, it’s suitable for both matcha lovers and cheesecake enthusiasts alike. Preparation time for this cheesecake is approximately 20 minutes, plus chilling time.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
- 1 cup heavy cream
- 1 cup fresh pineapple, diced
- 2 tablespoons coconut cream (optional)
- Fresh mint leaves, for garnish (optional)
Cooking Steps:
- Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then remove and let it cool.
- While the crust is cooling, in a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whisk the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Gradually add the matcha powder to the mixture, folding gently until the color is uniform and there are no lumps.
- Fold in the diced pineapple, ensuring it’s evenly distributed throughout the cheesecake mixture. If desired, you can also include coconut cream in this step for added richness.
- Pour the matcha cheesecake mixture over the cooled crust in the springform pan, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until set (overnight is ideal).
- Once set, carefully remove the cheesecake from the springform pan. Garnish with fresh mint leaves and any remaining pineapple chunks before serving.
Variations & Tips:
- For a more tropical flavor, you can add shredded coconut or mango puree to the cheesecake mixture.
- If you prefer a non-baked version, simply skip the oven step and chill the cheesecake until firm.
- Make sure to use high-quality matcha for the best flavor and color.
- If you’re not a fan of pineapple, feel free to substitute with other tropical fruits such as mango, passionfruit, or even berries for a different twist.
- Serve slices alongside a scoop of coconut ice cream for an extra decadent treat.
