Before I got into cooking, I LOVED baking. There was something so satisfying about measuring all the ingredients and watching & waiting for the magic to happen in the oven. Over time, I drifted more towards cooking as I found experimenting and playing with flavors and techniques easier without worrying as much about flops and failures. But lately, as I’ve had multiple birthdays and other occasions that have needed sweets I’ve been drawn more to baking. And THIS Matcha Cheesecake with Strawberry Whipped cream I recently made has solidified that I am in my ~ baking era ~ which means there are lots of goodies in store for you….also I am taking requests so DROP INSPO IN THE COMMENTS!!
This beauty of a cake was inspired by my best friend Ashely, who requested her birthday cake to be based on two things:
- a NY style cheesecake
- incorporate the flavor of matcha (green tea)
Combining the two was a no-brainer, so I decided to make a matcha-flavored classic NY-style cheesecake for the base. Because I know she’s a chocolate girl, I went for an Oreo cookie base, which added a great sweet and chocolate contrast.
Now, for the topping, I wanted to add a unique element. And because I know she loves fresh strawberries, I wanted to make a strawberry-infused whipped cream. I made a concentrated fresh strawberry puree to get a real intense flavor, and let me tell you even if you don’t make the cheesecake MAKE THE WHIPPED CREAM. It came out SO incredible and required few ingredients.
Perhaps the only challenging part of this recipe is the patience to allow the cheesecake to fully cool and set, ultimately improving the final product.
Table of Contents
- Ingredients
- 👩🍳 How to Make Matcha Cheesecake with Strawberry Whipped Cream
- 🪄 Tips and Tricks
- 🗒 Variations of Matcha Cheesecake with Strawberry Whipped Cream
- 🗒 Best Served With
- 👝 How to Store Leftover Matcha Cheesecake with Strawberry Whipped Cream
- 🤔 Common Questions
- Matcha Cheesecake w/ Strawberry Whipped Cream Recipe
Ingredients
Oreo cookies – the perfect bittersweet base that complements the creamy matcha filling.
Salted butter – binds the crumbs and adds flavor depth.
Matcha powder – use a high-quality, vibrant green powder for the best color and taste.
Sugar – adds sweetness and balances the earthy flavor.
Cornstarch – keeps the texture firm yet silky.
Cream cheese – the foundation of a classic New York–style cheesecake.
Heavy cream – lightens the batter and adds creaminess.
Eggs and egg yolks – bind everything together for a smooth texture.
Fresh strawberries – pureed and reduced for real fruit flavor.
Powdered sugar – sweetens and stabilizes the whipped cream.
Heavy cream – cold and whipped until soft peaks form.
Natural red food dye (optional) – enhances the pink hue.
👩🍳 How to Make Matcha Cheesecake with Strawberry Whipped Cream
- Start by preparing the crust. Crush the Oreo cookies into fine crumbs using a food processor or rolling pin, then mix with melted butter until the texture resembles wet sand. Press the mixture into a greased springform pan, flatten it evenly, and bake for about 10 minutes until set. Once cooled, wrap the pan in foil to protect it from the water bath.
- For the filling, whisk together matcha, sugar, and cornstarch until smooth. In a mixing bowl, beat the cream cheese until completely lump-free, then slowly incorporate the dry mixture. Add the heavy cream gradually, mixing well after each addition. Finish by adding the eggs and yolks, stirring until just combined — avoid overmixing to keep it silky.
- Pour the batter over the cooled crust and place the pan inside a larger roasting pan lined with a towel. Fill the roasting pan with hot water about one-third of the way up the sides. Bake at a low temperature until the cheesecake is just set with a gentle wobble in the center.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly inside before bringing it to room temperature. Once cooled, refrigerate for several hours or overnight to set completely.
- While it chills, make the strawberry whipped cream. Puree and strain fresh strawberries, then cook down the liquid over medium heat until thickened and reduced. Once cooled, whip it together with cold cream and powdered sugar until soft peaks form.
- When ready to serve, unmold the cheesecake, smooth the edges with a warm offset spatula, and spread the strawberry whipped cream over the top and sides. Garnish with extra matcha powder and fresh strawberries.
🪄 Tips and Tricks
- Don’t rush cooling – a slow chill gives the cheesecake its perfect creamy texture.
- Use ceremonial-grade matcha – for the brightest color and purest taste.
- Wrap your pan tightly with foil – to prevent any water from seeping in.
- The powdered sugar in the whipped cream doubles as a stabilizer – so don’t skimp!
🗒 Variations of Matcha Cheesecake with Strawberry Whipped Cream
- Swap the Oreo crust for graham crackers or chocolate wafer cookies.
- Fold white chocolate chips into the cheesecake batter before baking.
- Top with raspberries or mango instead of strawberries for a tropical twist.
🗒 Best Served With
- Hot matcha latte
- Fresh strawberries or berry compote
- Whipped cream on the side
- Green tea or jasmine tea
👝 How to Store Leftover Matcha Cheesecake with Strawberry Whipped Cream
Store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, slice and freeze individual portions, wrapping them tightly. Let frozen slices thaw in the fridge overnight before serving.
🤔 Common Questions
Yes! This cheesecake actually tastes best the next day once fully chilled and set.
Ceremonial-grade matcha offers the most vibrant color and smooth flavor, but good-quality culinary matcha works beautifully too.
Technically yes, but you’ll risk cracks on top. The water bath ensures even, gentle baking for that creamy texture.
Matcha Cheesecake w/ Strawberry Whipped Cream
Ingredients
Crust ingredients:
- 25 oreo cookies, about 250g, crushed
- 6 tbsp salted butter, melted
Cheesecake Ingredients:
- 2 tbsp Matcha powder
- 1 cup sugar
- 2 tbsp Cornstarch
- 3 8- oz blocks Cream Cheese, room temp
- 1 1/3 cup Heavy Cream
- 2 eggs
- 2 egg yolks
- a pot of hot water
Strawberry Whipped Cream Ingredients:
- 1 1/2 cup chopped strawberries
- 2 cups heavy cream, cold
- 1 cup powdered sugar **, do not cut the amount as this works to stabilize the strawberries in the whipped cream
- natural red food dye, optional
Instructions
Making the Crust
- Preheat the oven to 350 F.
- Add the Oreos to a food processor and pulse until you reach a fine crumb. You can also add them into a zip lock bag and crush them with a rolling pin or large bottle. (A few slightly larger chunks are okay, but you don’t want a super fine powder here.)
- Combine the Oreo crumbs and melted butter. It should be thick and still wet & crumbly.
- Spray a 9-inch springform pan with nonstick spray, then begin adding the crumbs, making sure to push and flatten and even the bottom using a flat surface such as a measuring cup or glass.
- Place the cake pan in the oven for 8-10 minutes. Remove it and allow it to cool. Once cooled, wrap the entire exterior in aluminum foil to prevent the water from the water bath from getting in.
Make the Filling
- In a small bowl, whisk together the sugar, matcha, and cornstarch until smooth.
- In the bowl of a stand mixer or large bowl with a hand mixer, beat the softened cream cheese until smooth and lump-free. Begin adding the matcha mix in batches until it is completely incorporated. (Keep it at a low speed to avoid matcha being scattered.)
- Add the heavy cream in three batches, mixing each time until smooth before adding more. Add in the eggs and egg yolks and mix well. Use a spatula to give a final mix to ensure the sides and bottom are all evenly mixed.
Bake the Cheesecake
- Lower the oven to 325 F.
- Place a kitchen towel* at the bottom of a roasting pan or high-edge tray big enough to fit the cake pan. Place the foil-wrapped cake pan on top of the towel-lined roasting pan, then carefully pour the cheesecake filling.
- *The kitchen towel will help the heat from the water disburse evenly across the pan, cooking the cheesecake evenly.
- Transfer the pan to the oven, and THEN carefully pour in the hot water to the sides so that it comes about 1/4 – 1/3 the way up the pan.
- Bake for about 70 minutes or until it wobbles and bounces when gently shaking. Then, turn the oven off and place a wooden spoon by the door so the oven is open about 1 inch. Allow to sit in the oven for 30 minutes, then remove.
- Let the cheesecake come to room temperature, then chill it in the fridge for at least 3-5 hours, ideally overnight.
Make the Whipped Cream
- Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
- Add the purée to a medium-sized saucepan and cook over medium heat. Bring it to a light boil and continuously stir with a spatula to keep it from burning. Allow it to thicken and reduce to about 1/4 cup (it takes about 15 minutes).
- Once the puree has thickened and reduced, pour it into a small bowl and refrigerate until it is completely cooled.
- To make the whipped cream, combine the strawberry mixture, heavy cream, and powdered sugar in a large bowl or stand mixer and whip on high speed until stiff peaks form. Use the full amount of powdered sugar to stabilize the whipped cream.
Decorate and Serve
- Remove the outer band from the cake pan and smooth the edges with an offset that has been run under hot water. Carefully spread the strawberry whipped cream all over the top and edges of the cheesecake.
- Using a small sifter, garnish the top with some additional matcha powder and top with fresh-cut strawberries.
- Store in the fridge until serving.
