Chocolate Matcha Cheesecake


When your cheesecake obsession meets matcha green tea (and a hint of chocolate).

Recipe courtesy of @cairns_eats using My Matcha Fix.

Photos: @cairns_eats


Chocolate Matcha Cheesecake

Baking Dish

20-25cm removable bottom dish (springform/tart pan/cheesecake pan)



150g Choc Ripple biscuits (a little over half a packet)
50g Gingernut biscuits
50g Scotch Finger biscuits
40g melted butter (salted)


250g cream cheese (1 packet, room temperature)
30g softened butter (salted)
50ml thickened cream
100g caster sugar
3 tsp lemon juice
3 tsp My Matcha Fix certified organic matcha (plus Β½ teaspoon for dusting)
1 Β½ teaspoon gelatine
100ml boiling water (to dissolve gelatine)


Preheat the oven to 200Β°C (fan forced).


In a food processor, process all biscuits until roughly combined. Add melted butter to the mixer and combine. Grease the pan well. Empty base mix into pan and press to an even consistency, approximately 5mm. Bake for 10 minutes or until slightly browned. Remove from oven and allow to cool before filling (either at room temperature or in the fridge).


Mix the cream cheese and butter well with an electric beater. Add the cream, lemon juice and caster sugar, and mix until fully combined. Add the matcha powder and mix until fully combined. In a separate cup (or small bowl), dissolve the gelatine in the boiling water. Dissolve thoroughly. Add the gelatine/water mixture into the cream cheese mixture and mix thoroughly.

When the base is cool, fill with the mixture. Refrigerate until set for approximately 3 hours. Before serving, evenly dust with matcha powder. This can be done using a small sifter or tea strainer.

Recipe courtesy of @cairns_eats