Meg + Matcha

Baked Matcha Cheesecake

With a gluten free graham cracker crust and optional vanilla buttercream.

No water bath, making it super easy to make.

Gluten free graham cracker crust.

Super rich and creamy texture.

Ingredients

You only need a few simple ingredients. Make sure your dairy ingredients are at room temperature before baking.

Prepare the graham cracker crust. Mix together the graham cracker crumbs, coconut oil, and coconut sugar. Then, press it into a springform pan.

Step 1

Mix the cream cheese until creamy. Then add the matcha, vanilla, Greek yogurt, and honey. Mix well, scraping the sides of the bowl if necessary.

Step 2

Lightly beat the eggs in a separate small bowl with a fork. Then, mix the eggs into the batter slowly one at a time.

Step 3

Pour the matcha cheesecake filling on top of the crust and bake. Pop any air bubbles that you see before baking.

Step 4

Let the cheesecake cool in the refrigerator overnight or for 6 hours before decorating and eating!

Step 5

Enjoy your delicious green tea cheesecake! Want to make the full recipe? Find it at

megnmatcha.com

Nostalgic, easy, and delicious sweet recipes with a twist.