Matcha Swirl Cheesecake

Chocolate, Desserts
Matcha Swirl Cheesecake

Matcha Swirl Cheesecake

Matcha everything, please! Especially Matcha Swirl Cheesecake.

I feel like matcha is having a moment. Spotlight is on matcha. Like every week on the Instagram I see a new-to-me dessert using beautiful, green matcha and am like WHOA! SIQ! Well, here’s another I’m throwing in the mix, though when I went to Google “matcha cheesecake,” thinking I would be the sole inventor, I quickly realized a genius I am not.

That’s usually how my day goes: 1. Think of genius idea. 2. Google genius idea. 3. Discover a million people have already done it and watch as my genius idea turns into a “genius idea.” It’s sad.

So, to make mine different, I did a lil’ swirl action, which made me super excited. This cheesecake actually sort of matches this green gazpacho. If you wanted to do a green and white swirl themed dinner party, these two guys would be great for that!

Matcha Swirl Cheesecake

Cheesecake is the best thing to serve in the colder months, even though right now I’m currently sitting in bed, enjoying the June-gloom breeze blow through my window and I’m just grateful it’s not hot yet. Please hot weather, stay far away from me.

Matcha Swirl Cheesecake

I’ve been thinking of throwing a summer to-do list together. Here’s what I have so far:

1. Go water tubing
2. Buy a new swimsuit (FUN!)
3. Get a tan (even though I don’t need one)
4. Grill all the vegetables
5. Grill all the fruit
6. Eat outside as much as possible
7. Have a few beach days (why do I never go to the beach?)
8. Go snorkeling
9. Finally convince Amelia that waves aren’t scary
10. Post a video of Amelia on Instagram jumping in the pool

What’s on your summer to-do list? C’mon, we all need one! Obviously this Matcha Swirl Cheesecake should be on your to-do list.

Matcha Swirl Cheesecake

Matcha Swirl Cheesecake

Matcha Swirl Cheesecake

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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 4 hours 5 minutes
Serving Size: 1 (nine-inch) cheesecake
Calories: 289kcal
Matcha Swirl Cheesecake is light, fluffy and delicious. Matcha (green tea) is added to the cheesecake to add a delicious bitter, sweet note.



  • 1 1/4 cups chocolate cookie crumbs , from about 16 cookies chocolate
  • 2 tablespoons white granulated sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted and cooled slightly


  • 24 ounces cream cheese, at room temperature
  • 4 ounces European-style, not Greek yogurt, room temperature, divided
  • 2 tablespoons green Matcha powder
  • 1 1/2 cups white granulated sugar
  • 4 large eggs
  • 1/4 teaspoon pure vanilla extract
  • Pinch of kosher salt


  • 1 ounce European-Style (not Greek yogurt)
  • 1 tablespoon powdered sugar


To Make the Crust:

  • Preheat the oven to 350 degrees F. In a small bowl, mix together the cookie crumbs, sugar, salt and melted butter. Add the crust mixture into a nine-inch (10-cup) springform pan and press evenly onto the bottom of the pan until packed tightly.
  • Transfer to the oven to bake for 8-10 minutes (unfortunately since the crumbs are so dark you can’t really tell when they’ve toasted so it’s important to pay attention to the clock). Remove from the oven and cool completely before adding the filling. Wrap the bottom of the spring form pan in a few sheets of foil and set aside. (I hate springform pans and they always leak so this is why we’re wrapping it in foil.)

To Make the Cheesecake:

  • In a small bowl, whisk together the matcha with 1 ounce of yogurt until very smooth—be sure to really get in there to whisk out the lumps of matcha. To the bowl of a stand-up mixer, using a paddle attachment, add the cream cheese and beat until smooth and fluffy, about 2 minutes. Next, add in the matcha yogurt mixture, reserved 3 ounces yogurt and sugar; beat until combined. With the machine one, add the eggs, one at a time, waiting until each egg is incorporated before adding the next one. Lastly, mix in the pure vanilla extract and salt.
  • To Make the Swirl:
  • To a small bowl, whisk together the yogurt and powdered sugar until smooth. If it’s thick at all (this will depend on the yogurt you’re using), you may need to add a splash of water. It should be the texture of heavy cream.

To Assemble:

  • Pour the matcha and cream cheese filling into the springform pan and smooth out the top with a spatula. Make sure it reaches the edge of the pan. Make little dollops of sweetened yogurt all over the surface of the cream cheese. Take a skewer or popsicle stick and run it through the dollops creating a marbling effect. Make it as messy or neat as you like. Place the springform pan in a roasting pan, or another pan that’s as big. Transfer to the rack of the oven and fill up the roasting pan with about 2 inches of water. Bake for 45 to 50 minutes, until it looks set, yet it’s still a bit wobbly in the center. Place on a cooling rack for 30 minutes and then place it in the fridge to set for at least 3 hours. (I let it set overnight.) Slice it up and serve.
CourseDessert, Holiday
Keywordcheesecake, homemade matcha latte, matcha cheesecake, matcha cheesecake recipe, matcha dessert, matcha green tea latte, matcha powder, matcha tea
Serving: 8g | Calories: 289kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Recipe Rating

  • Reply JT May 31, 2020 at 6:08 am

    I am not sure if I should bake it at 350 degrees F.

  • Reply SS April 17, 2018 at 10:16 am

    In step 2: “Next, add in the matcha yogurt mixture, reserved 3 ounces yogurt and sugar; beat until combined. With the machine one, add the eggs, one at a time, waiting until each egg is incorporated before adding the next one. Lastly, mix in the pure vanilla extract and salt.”

    When do we use the reserved 3 ounces of yogurt? In step two we just use 1 ounce and mix it with matcha powder. In step 3. we use the 1 ounce yogurt for the swirl (Swirl: 1 ounce (European-Style, not Greek) yogurt & 1 tablespoon powdered sugar). So when do we use the other 3 ounces from the 4 ounces needed for the cheesecake part?

    • Reply learntoread July 11, 2020 at 9:53 pm

      it literally says in the first sentence to use the reserved 3 ounces…

  • Reply jane May 25, 2017 at 9:43 am

    Made this and totally loved it. Than you for posting this.

  • Reply ad.bakes May 9, 2017 at 9:38 am

    Hi, im going to attempt to make this beautiful cheesecake but im hesitating about it getting browned in the oven, did you put foil over it? thanks !

  • Reply Teri March 29, 2017 at 12:46 am

    Is it possible to replace the crust with graham crackers instead? Also why use the yoghurt? I thought that was a bit strange to put yoghurt in a cheesecake.

    • Reply Adrianna Adarme March 29, 2017 at 10:03 am

      the yogurt is in there for flavor. and sure, the graham crackers should work just fine.

      • Reply Teri March 29, 2017 at 12:19 pm

        Is there an ingredient you can use in place of the yoghurt? Or can the yoghurt be ommitted?

  • Reply Jett S August 23, 2015 at 3:35 pm

    Made this yesterday, mine was no where near that bright vibrant green you got. One small problem with your recipe though; On step 2 you have “And lastly ass in the vanilla extract” -you forgot to add vanilla extract to the ingredient list so I had no idea how much to add.

  • Reply Hoff August 11, 2015 at 2:39 pm

    Directions were quite difficult to follow maybe add come clarification

    • Reply Adrianna Adarme August 11, 2015 at 4:06 pm

      Hi Hoff, Sorry the directions gave you some difficulty. What part exactly was unclear or hard to follow? Thanks.

  • Reply manda June 25, 2015 at 6:17 am

    is there any substitute for european style yogurt? i cant find any in the supermarkets here

    • Reply Adrianna Adarme June 25, 2015 at 9:28 am

      You can actually use Greek yogurt but you may need more milk/water to get it to a runny consistency.

  • Reply CHRISTINE June 25, 2015 at 2:44 am

    woow!this looks so so appetizing

  • Reply stephanie @ iamafoodblog June 18, 2015 at 12:40 am

    matcha is having its day in the sun, but why not with its vibrant grassy green flavor?! this cheesecake looks bomb. especially with the swirls

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