I still remember how excited I felt when I pulled this matcha cheesecake with Oreo crust out of the oven. The soft green color looked beautiful against the dark cookie base, and the smell alone made it hard to wait. I made this recipe after craving something creamy but not overly sweet.
The slight bitterness of matcha balanced perfectly with the rich cheesecake and chocolate crust. After one bite, I knew this dessert was going to be on repeat in my kitchen. You can also enjoy similar creamy textures in the Mushroom Chicken Recipe, which pairs savory flavors with comfort food vibes.
Ingredients
Here’s everything you’ll need, along with helpful tips so your cheesecake turns out perfect.
- Oreo cookies – 16–18 cookies, cream filling removed. Using plain chocolate cookies gives the crust a deeper flavor and better texture.
- Unsalted butter – 2½ tablespoons, melted. Butter binds the crumbs and keeps the crust firm after chilling.
- Cream cheese – 16 ounces, softened. Always use full-fat cream cheese at room temperature for the smoothest filling.
- Granulated sugar – ½ cup. This balances the earthy taste of matcha without overpowering it.
- Eggs – 2 large, room temperature. Room-temperature eggs blend more easily and prevent lumps.
- Vanilla extract – 1 teaspoon. Vanilla enhances sweetness and rounds out the flavors.
- Matcha powder – 1 tablespoon. Use culinary-grade matcha for the best color and mild bitterness.
- Heavy whipping cream – ¾ cup. Fresh cream creates a light and fluffy topping.
- Granulated sugar (for topping) – 1 tablespoon. Just enough to lightly sweeten the whipped cream. If you’re a fan of sweet treats, you might also enjoy the crunchy delight of Peanut Butter Rice Krispie Treats Recipe as a fun alternative dessert.
Note: This recipe yields several servings, making it ideal for gatherings or weekend desserts.
Variations
This cheesecake is easy to customize depending on your preferences.
- Dairy-free option: Use dairy-free cream cheese, plant-based butter, and coconut whipping cream.
- Sugar-free version: Replace sugar with a baking-friendly sugar substitute like erythritol or monk fruit.
- Extra flavor boost: Add lemon zest or almond extract to the filling for a unique twist.
- Different crust: Swap Oreos for chocolate graham crackers or gluten-free sandwich cookies if needed.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes (plus chilling time)
Equipment You Need
- Springform pan – allows easy removal of the cheesecake without damaging it.
- Rolling pin or food processor – crushes cookies into fine crumbs for the crust.
- Mixing bowls – for preparing the crust and cheesecake filling.
- Electric mixer – ensures a smooth, creamy batter.
- Spatula – helps scrape down the bowl and spread the filling evenly.
- Parchment paper – prevents sticking and makes cleanup easier.
How to Make Matcha Cheesecake with Oreo Crust Recipe
This recipe comes together in simple steps and doesn’t require advanced baking skills.
Prepare the Oreo Crust
Start by crushing the Oreo cookies into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a lined springform pan to create an even crust. Set it aside while preparing the filling.
Make the Matcha Cheesecake Filling
In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Sift in the matcha powder and mix just until combined, making sure the color is even and vibrant.
Bake the Cheesecake
Pour the matcha cheesecake batter over the prepared Oreo crust and smooth the top. Bake in a preheated oven until the edges are set and the center still slightly jiggles. Cover loosely if needed and continue baking until fully set. Let the cheesecake cool completely at room temperature.
Chill and Decorate
Once cooled, refrigerate the cheesecake for several hours until firm. Whip the heavy cream with sugar until soft peaks form. Spread or pipe the whipped cream over the chilled cheesecake and finish with a light dusting of matcha powder if desired.
Additional Tips for Making This Recipe Better
After making this cheesecake a few times, here’s what really helped me improve it:
- I always use room-temperature ingredients for a smoother batter.
- I avoid overmixing once the eggs are added to prevent cracks.
- Letting the cheesecake chill overnight improves both texture and flavor.
- I slice with a warm knife to get clean, bakery-style pieces.
How to Serve Matcha Cheesecake with Oreo Crust
This cheesecake looks beautiful when served simply. I like to plate each slice with a dusting of matcha or a drizzle of chocolate sauce. Fresh berries add color and freshness. For special occasions, garnish with whipped cream swirls or edible flowers to elevate the presentation.
Nutritional Information
Here’s a general nutritional overview per slice:
- Calories: Approximately 350–400
- Protein: Around 6g
- Carbohydrates: About 30g
- Fat: Roughly 24g
Values may vary depending on portion size and ingredient brands.
Make Ahead and Storage
Refrigerating
You can prepare this cheesecake a day in advance. Store it covered in the refrigerator for up to 3 days to maintain freshness and texture.
Freezing
Individual slices can be frozen in airtight containers for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
This dessert is best enjoyed cold. Simply let it sit at room temperature for 15–20 minutes before serving for the best flavor.
Why You’ll Love This Recipe
This cheesecake has so much going for it:
- It combines creamy cheesecake with a crunchy chocolate crust for perfect texture contrast.
- The matcha flavor feels unique yet balanced, not overpowering.
- It’s easy to customize for different dietary needs.
- It works beautifully for parties, holidays, or casual desserts.