Matcha Green Tea Cheesecake Squares
Vibrant emerald matcha cheesecake with a buttery shortbread crust, cut into elegant bite-sized squares and dusted with extra matcha powder. A sophisticated, lightly sweet, Japanese-inspired treat that brings modern luxury to any wedding dessert bar.
Why You’ll Love This recipe
These Matcha Cheesecake Squares are the chic, Instagram-worthy dessert your wedding needs: the vivid green color pops against white linens, the flavor is delicately earthy and not too sweet (perfect after dinner), and they’re naturally portion-controlled for a dessert bar. Make them days ahead, cut into perfect squares, and watch guests go crazy for the “fancy green cheesecake.” They’re gluten-free adaptable, travel like a dream, and feel like a high-end patisserie creation — this is the cool, modern dessert that makes your wedding feel effortlessly stylish!
Recipe Tips and Tricks
- Use ceremonial-grade matcha — vibrant color + smoother flavor.
- Sift matcha twice — no lumps, perfect green.
- Room-temperature cream cheese — silky batter, no cracks.
- Bake in a water bath — creamy texture, flat top.
- Chill overnight — cleanest cuts.
- Cut with hot, dry knife — wipe between cuts.
- Dust with matcha right before serving — stays bright.
Matcha Green Tea Cheesecake Squares
Vibrant matcha cheesecake squares on shortbread — modern, elegant wedding dessert bar perfection!
Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 1 tbsp vanilla extract
- 2 tbsp granulated sugar
- 2½ cups shortbread crumbs (or digestive biscuits)
- 24 oz (3 blocks) full-fat cream cheese, room temp
- 4 large eggs
- 4 oz white chocolate, melted
- 4 tbsp ceremonial matcha powder (sifted)
- Extra matcha powder, edible gold, fresh berries
Instructions
- Preheat & prep → 325°F, line 9×13 pan with parchment overhang — easy lift!
- Make crust → crush shortbread, mix with butter + sugar — press firmly.
- Bake crust → 10 min until lightly golden — fragrance heaven.
- Sift matcha → twice — no lumps, pure emerald color.
- Beat cream cheese → smooth + fluffy — no lumps allowed!
- Add sugar + matcha → vibrant green batter — taste for intensity.
- Mix in eggs → one at a time — silky texture.
- Fold in white chocolate + sour cream — luxurious creaminess.
- Water bath bake → 45 min until edges set, center jiggles slightly — cool slowly.
- Chill, cut, dazzle → overnight chill, hot knife squares, matcha dust + gold — wedding chic!
Notes
- Make up to 1 week ahead — flavor deepens beautifully.
- Freezes perfectly — cut first for instant dessert-bar ready.
- Ceremonial matcha = the secret to that stunning color.
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 154Total Fat 8gSaturated Fat 5gUnsaturated Fat 4gCholesterol 36mgSodium 186mgCarbohydrates 15gFiber 0gSugar 8gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ceremonial matcha: Color and flavor hero.
- Cream cheese: Full-fat for richness.
- Shortbread crust: Butter + flour + sugar simplicity.
- White chocolate: Rounds out bitterness.
Variations and Substitutions
- Gluten-free shortbread crust (1:1 flour)
- White chocolate ganache topping
- Raspberry or yuzu swirl
- Matcha + black sesame marble
- Mini round cheesecakes in cups
- Vegan: cashew cream + coconut base
- Top with gold leaf or edible flowers
- Matcha-mochi cheesecake bars
Storage Options
- Refrigerator: up to 7 days (cut or uncut)
- Freezer: up to 2 months (wrap tightly)
- Best served chilled
Dish Gallery
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