Matcha Cheesecake with Blueberry Topping

  • Makes
  • 8
  • Prep Time (min)
  • 20
  • Cook (min)
  • 70
  • Carb Grams (g)
  • 63
  • Cook Difficult
  • 7


  • 1lb cream cheese
  • 1lb plain Greek yogurt
  • 5 large eggs
  • 2 egg yolks, beaten
  • 2 tbsp lemon zest
  • 2 tbsp Zen Spirit Matcha powder
  • 1 ½ tsp vanilla extract
  • 1 ½ cup sugar
  • 3 tbsp all-purpose flour
  • 1 store-bought pie crust or 1 disc pate brisee
  • For the blueberry topping:
  • 2 cups fresh or frozen blueberries
  • 2 tbsp maple syrup (can be replaced with coconut syrup)
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp cornstarch
  • Pate Brisee:
  • 1 ¼ cup all-purpose flour
  • 1 stick unsalted butter, cold
  • ¼ tsp salt
  • 3-4 tbsp ice cold water


  • 9-inch springform pan
  • Stand mixer
  • Cooking spray


  • Preheat the oven to 475 degrees F. Spray a 9-inch springform pan with some cooking spray and set aside. In a bowl of a stand mixer, combine together cream cheese, plain Greek yogurt, sugar, flour, matcha green tea powder, lemon zest, and vanilla extract. With a paddle attachment on, beat well on medium-high speed for 3-4 minutes or until completely smooth.

  • Now, add eggs and egg yolks. Continue to beat for another 1-2 minutes on medium speed. Set aside. Roll out the pie crust and fit in the prepared springform pan. Pour in the cheese mixture and bake for 10 minutes.

  • Reduce the oven temperature to 200 degrees F and continue to bake for 1 hour. Once done, turn the oven off but leave the cake in for another hour. Remove from the oven and cool to a room temperature. Transfer to the refrigerator for at least 4 hours (preferably overnight).

  • For the blueberry topping, combine blueberries, maple syrup, lemon juice, and cornstarch in a small, heavy-bottomed pot. Pour in about ¼ cup of water and gently bring to a simmer. Cook for 3-4 minutes, stirring occasionally. Remove from the heat and cool completely before use. Top the chilled cheesecake with the blueberry mixture and serve.

  • Pate Brisee:

  • Combine the ingredients in a food processor and process until crumbly. Transfer the mixture to a lightly floured work surface and knead until smooth dough. Form a ball and gently press with your hands until a ½ inch thick disc has been formed. Tightly wrap in plastic and refrigerate for at least 30 minutes before use or freeze for later.

Matcha Cheesecake with Blueberry Topping

Matcha cheesecake ingredients

This creamy matcha cheesecake with blueberry topping looks really gorgeous and tastes fantastic. A classic cream cheese is nicely combined with some plain Greek yogurt for a light and gentle texture you will fall in love with. Matcha green tea powder, on the other hand, gives this cheesecake its beautiful, bright green color and uniquely fresh flavor all matcha fans are familiar with. To make things even better, top this wonderful cheesecake with thick, bittersweet blueberry topping and optionally dust with some more matcha green tea powder.

Matcha cheesecake ingredients mix
As for the cheesecake crust, you can use any type of store-bought cake crusts you prefer, or you can make your own pate brisee. For this cheesecake, I have decided to prepare my own crust – it works perfectly every time and it can stand in the freezer up to 3 months which makes it quite handy for different pie and cake recipes. You will find the recipe below.

 Nutrition information per serving: Kcal: 580 Protein: 17.2g, Total Carb: 62.8g, Dietary Fiber: 1.9g, Total Fat: 30.2g

Matcha cheesecake final product

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