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Matcha Cheesecake with Oreo Crust Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 4 hours 40 minutes (including chilling time)
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Matcha Cheesecake with Oreo Crust is a delightful no-bake dessert featuring a crunchy Oreo cookie base topped with a smooth, airy matcha-flavored cheesecake filling. Finished with a delicate whipped cream topping and optional extra crushed Oreos, it’s a perfect treat for matcha lovers seeking a refreshing, creamy experience. The recipe is easy to assemble, chilled to set, making it an elegant yet approachable dessert option for any occasion.

Ingredients

Oreo Crust

  • 150 g Oreo cookies (about 9 whole Oreos), crushed
  • 1/4 teaspoon salt
  • 80 g unsalted butter, melted

Matcha Cheesecake Filling

  • 1 1/2 tablespoons matcha powder (culinary grade)
  • 150 g whipping cream (for matcha paste and folding)
  • 250 g cream cheese, softened
  • 50 g Greek yogurt
  • 100 g powdered sugar

Whipped Cream Topping

  • 300 g whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Oreo Crust: Line a muffin pan with parchment muffin or cupcake liners. In a small bowl, combine crushed Oreo cookies, salt, and melted butter until the texture resembles wet sand. Spoon approximately 1 tablespoon of this mixture into each cupcake liner and firmly press down with fingers or the back of a spoon. Place the pan in the fridge to set.
  2. Make Matcha Paste and Whip Cream: In a mixing bowl, gradually stir matcha powder into 150 g of whipping cream, one tablespoon at a time, to form a smooth, lump-free paste. Pour in the remaining whipping cream and whip the mixture with a hand or stand mixer until stiff peaks form.
  3. Prepare Cream Cheese Mixture: In a separate large bowl, beat together softened cream cheese, Greek yogurt, and powdered sugar using a mixer until the mixture is smooth and creamy.
  4. Combine Matcha Cream and Cream Cheese Base: Gently fold half of the matcha whipped cream into the cream cheese mixture with a silicone spatula until partially combined. Then fold in the remaining matcha cream carefully until the mixture is airy, smooth, and streak-free, taking care not to deflate the whipped cream.
  5. Assemble Cheesecakes: Spoon the cheesecake mixture on top of the chilled Oreo crusts in the cupcake liners, filling each almost to the top. Smooth the surface gently.
  6. Make Whipped Cream Topping: In a large bowl, whip together 300 g whipping cream, powdered sugar, and vanilla extract with a mixer until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a decorative tip.
  7. Decorate and Chill: Pipe whipped cream rosettes on top of each cheesecake and optionally sprinkle with extra crushed Oreos. Freeze the cheesecakes for at least 4 hours or preferably overnight to set fully.
  8. Serve: Before serving, allow the cheesecakes to rest at room temperature for 10-15 minutes or in the fridge for 20-25 minutes to soften slightly for the best texture.

Notes

  • Use culinary grade matcha powder for the best flavor and vibrant green color.
  • Allow the cheesecakes to soften slightly before eating to enjoy a creamy texture.
  • You can prepare these cheesecakes in advance and store them in the freezer wrapped tightly to maintain freshness.
  • If you prefer a less sweet dessert, reduce the powdered sugar slightly.
  • Ensure cream cheese and Greek yogurt are at room temperature for smoothest mixture.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: No-Bake Dessert
  • Method: No-Cook
  • Cuisine: Japanese Fusion

Find it online: https://sarabaking.com/matcha-cheesecake-with-oreo-crust-recipe/