Matcha Cheesecake
No-bake cheesecake with earthy matcha swirled through cloud-light cream cheese. A Japanese-inspired dessert that's surprisingly gentle on the gut when made with lactose-free dairy.
Matcha Cheesecake
No-bake cheesecake with earthy matcha swirled through cloud-light cream cheese. A Japanese-inspired dessert that's surprisingly gentle on the gut when made with lactose-free dairy.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Crust
Filling
Instructions
Combine graham cracker crumbs, melted butter, and sugar in a medium bowl, mixing until the texture resembles wet sand.
Equipment: medium bowl, 9-inch springform panPress the mixture firmly and evenly into the bottom of a 9-inch springform pan.
Equipment: measuring cupTip: Use the flat bottom of a measuring cup to press firmly and evenlyRefrigerate the crust while preparing the filling, at least 15 minutes.
Sift the matcha powder through a fine-mesh sieve into a small bowl to remove any clumps.
Equipment: fine-mesh sieve, small bowlTip: Sifting removes clumps that won't dissolve and create streaksAdd 2 tablespoons of hot (not boiling) water to the matcha and whisk vigorously until a smooth, vibrant green paste forms with no lumps remaining.
Equipment: small whiskSet the matcha paste aside to cool to room temperature, about 5 minutes.
Beat the cream cheese and powdered sugar in a large mixing bowl with an electric mixer on medium speed until completely smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Equipment: large mixing bowl, electric mixerAdd the vanilla extract and cooled matcha paste, beating on low speed until the mixture is uniformly green with no streaks, about 1 minute.
In a separate large bowl, whip the heavy cream with clean beaters on high speed until stiff peaks form when you lift the beaters, about 3-4 minutes.
Equipment: large bowl, electric mixerTip: The bowl and beaters must be completely clean and dry for cream to whip properlyGently fold the whipped cream into the matcha cream cheese mixture using a silicone spatula, working in three additions. Stop when no white streaks remain.
Equipment: silicone spatulaTip: Fold gently from bottom to top to preserve air bubbles—overmixing creates a dense fillingPour the filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon.
Equipment: offset spatulaCover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and firm to the touch.
Tip: Overnight refrigeration gives the best texture and allows matcha flavor to mellowRun a thin knife around the edge of the pan, then release and remove the springform ring. Slice with a clean, warm knife.
Equipment: thin knifeTip: Dip the knife in hot water and wipe clean between cuts for neat slices
Crust
Filling
Notes
Storage
Refrigerate in an airtight container for up to 5 days. The cheesecake actually improves after 24 hours as the matcha flavor mellows. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator overnight.
Matcha quality
Use culinary-grade matcha powder for the best flavor and color. Ceremonial grade is too expensive for baking, and low-quality matcha turns bitter and muddy green instead of vibrant. Look for bright green color and smooth texture.
Lactose-free dairy
Replace regular cream cheese with lactose-free cream cheese (Green Valley, Lactaid) and use lactose-free heavy cream. The texture stays just as creamy. This is strongly recommended for most IBD patients, as lactose intolerance rates run 28-36% in our community.
SCD adaptation
Graham crackers are not SCD-legal. For SCD followers, make a nut-based crust: 1½ cups almond flour, 4 tablespoons melted butter, 2 tablespoons honey, and a pinch of salt. Press and chill the same way. Cream cheese and heavy cream are SCD-legal as cultured dairy.
Caffeine adjustment
The 2 tablespoons of matcha contain about 70mg caffeine total, which distributes to roughly 9mg per slice. If you're sensitive to caffeine or experiencing diarrhea, reduce the matcha to 1 tablespoon for milder flavor and less stimulation, or omit entirely for a plain vanilla cheesecake.
Folding technique
When incorporating whipped cream, use a gentle folding motion from the bottom up to preserve air bubbles. Overmixing deflates the cream and results in a dense, heavy filling instead of light and mousse-like.
Serving
Dust the top with a light sprinkle of matcha powder just before serving for visual appeal. Dip your knife in hot water and wipe clean between cuts for neat slices.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
