Blueberry Matcha Cheesecake | Organic Ceremonial Matcha

Blueberry Matcha Cheesecake | Organic Ceremonial Matcha

 

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Blueberry Matcha Cheesecake Recipe (Creamy Homemade Cheesecake) 💚

This blueberry matcha cheesecake is rich, creamy, and packed with smooth matcha flavor. With a buttery graham cracker crust and a sweet blueberry topping, it’s an easy homemade dessert that looks as good as it tastes.

💚 Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 1 stick melted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Cheesecake Filling:

  • 32 oz cream cheese
  • 1 1/2 cups granulated sugar
  • 1/2 cup vanilla Greek yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1/4 teaspoon sea salt
  • 2 tablespoons Japanese Matcha
  • 4 room-temperature eggs

Blueberry Topping:

  • 2 cups blueberries
  • 2 cups granulated sugar
  • 2 cups water

Whipped Topping:

  • Whipped cream (optional)

🥄 Instructions

  1. Preheat your oven to 325°F.
  2. In a bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon until evenly mixed.
  3. Line a springform pan with parchment paper, then press the crust mixture firmly into the bottom of the pan.
  4. Bake the crust at 325°F for 8 minutes, then let it cool completely.
  5. In a large stand mixture, add the cream cheese and granulated sugar. Mix until smooth and creamy.
  6. Add the Greek yogurt, lemon juice, vanilla bean paste, and sea salt. Mix again until combined.
  7. Add the matcha powder and mix until the filling is evenly green and smooth. Be sure to scrap the sides as you go.
  8. Slowly add the room-temperature eggs 1 at a time and mix just until incorporated.
  9. Pour the cheesecake filling over the cooled crust and smooth the top.
  10. Bake at 350°F for 1 hour. You want the outer sides to be slightly golden but the center to still have a bit of movement.
  11. Turn the oven off and open the oven door slightly, letting the cheesecake slowly decrease in temperature for 10 minutes (this will help prevent cracking).
  12. Let the cheesecake cool completely on the counter, then transfer it to the fridge to chill for 4 hours (over night is preferred).
  13. In a sauce pan combine the blueberries, sugar, and water. Bring to a simmer on medium-low heat, making sure to stir consistently. After 10-15 minutes the compote should thicken.
  14. Remove from heat and let cool completely (the sauce will thicken even more as it cools).
  15. Top your cheesecake with blueberry compote before serving. Add whipped cream and a dusting of matcha if desired.
  16. Enjoy!

Pro Tip: Use room-temperature ingredients for a smoother cheesecake batter and chill overnight for the best texture.

✨ Why You’ll Love It

  • Rich and creamy cheesecake with smooth matcha flavor
  • Blueberry topping adds the perfect sweet, fruity contrast
  • A beautiful homemade dessert for matcha lovers

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