Sweets, tarts, piesJulius Ramirezcheese, cheesecake, matcha, green tea, pie, tart, dessert, cake

Matcha Love

Sweets, tarts, piesJulius Ramirezcheese, cheesecake, matcha, green tea, pie, tart, dessert, cake
Matcha Love

For all my matcha lovers out there - this is for you! This is the Matcha Cheesecake (and mini tarts)! This is the first cheesecake I’ve ever made myself, and it came out great! I saw a few recipes online, but wanted to make it my own, so this cheesecake mixes both low fat and full fat cream cheese, greek yogurt, and organic matcha powder. I also used a graham cracker crust here, and it’s super tasty! Not too sweet and the balance with the low fat and full fat cream cheese actually makes it soft and creamy.

For all my matcha lovers out there - this is for you!

I also had some leftover ingredients, so I also made some mini matcha cheesecake bites to go along with it. The strawberries give that nice and fresh element as you’re enjoying a slice or two (no judgement).

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What you need:

Crust:

  • 1 1/2 cups finely ground graham cracker crumbs (approx. 1.5 packages)

  • 1/2 cup of white sugar (optional)

  • 6 tablespoons of butter (melted) 

Filling

  • (1) 8 ounce containers full fat cream cheese, softened

  • (1) 8 ounce containers low fat cream cheese, softened

  • 4 eggs, beaten

  • 3/4 cup white sugar

  • 1/2 cup of greek yogurt (5% fat)

  • 2 tablespoon green tea powder  

  • 2.5 teaspoons vanilla extract

The Deets:

  • Preheat oven to 375° F

Crust:

  • Mix graham cracker crumbs, sugar, melted butter until blended. Press mixture into an 8 or 9 inch tart pan with removable bottom or pie pan. 

  • Bake at 375 degrees for 8 minutes. Cool. (If baking mini’s via mini muffin tin for 350 for 7 mins

  • Allow to cool for at least 20mins.

Lower over temp to 300° F

Filling: 

  • Add the cream cheese and sugar to the bowl of your mixer and mix until smooth. Add greek yogurt and continue to mix.

  • Add eggs, then continue to mix. 

  • Add sugar, matcha green tea powder, and vanilla extract. 

  • Mix until fully incorporated - try not to over mix.

Pie/Tart:

  • Bake at 300° F Degrees for 32-35mins, then do NOT remove the pan from the oven. Open the oven door for 2 mins while the pan still inside to avoid crack on the cheesecake

  • Remove from the oven and let it cool completely

  • Refrigerate for at least 2h to set. 

If baking minis: 

  • Bake at 300° Degrees for 15-18mins, then do NOT remove the pan from the oven. Open the oven door for 2 mins while the pan still inside to avoid crack on the cheesecake

  • Remove from the oven and let it cool completely

  • Refrigerate for at least 2h to set.