Gluten-Free Light Matcha Cheesecake

Light and Velvety Matcha Cheesecake, a gluten-free dessert that’s a little green, and a lot delicious! With its natural green hue, creamy texture, earthy matcha flavor, and without artificial food coloring this gluten-free cheesecake is a winner. Add in the Oreo cookie crust (yes, gluten-free!), and a refreshing matcha lemon glaze, and you’ve got yourself a dessert that’s perfect for any occasion—St. Patrick’s Day or just a regular Wednesday when you crave a sweet treat.

Who says St. Patrick’s Day is just about shamrocks and leprechauns? This year, why not celebrate with an easy dessert recipe that’s not only festive but also elegant, light, and creamy, with a beautiful hint of green?

Ingredients You Will Need for Gluten-Free Creamy Matcha Cheesecake:

• Gluten-free Oreo cookies
• Butter
• Granulated sugar
• Light cream cheese
• Eggs
• Full-fat Greek yogurt
• Matcha powder
• Pure vanilla extract
• Powdered sugar
• Fresh lemon juice
• Cream

Step-by-Step Guide to Making the Perfect Gluten-Free Matcha Cheesecake

Step 1: Getting the Crust Just Right

We all know that the crust is the real base of any good cheesecake, and this one doesn’t disappoint. Sure, the filling is the star, but that buttery, chocolatey Oreo crust? Oh, it’s essential.

Start by preheating your oven to 325°F (165°C). Line the bottom of an 8-inch springform pan with parchment paper for easy removal later. Then, grab those gluten-free Oreos — and pulse them into fine crumbs in a food processor or a blender. Add the melted butter, pulse again, and voila! You’ve got a crust mixture that’s outstanding with very little effort.

Once you’ve got your crumbs, press them evenly into the bottom of your prepared pan. Bake for 8 minutes, let it cool, and you’re done! Now, let’s move on to that luscious cheesecake filling.

Step 2: The Magic of Cheesecake Filling

Here’s where things get deliciously creamy. You need 2 packages (8 oz each) of softened light cream cheese. Softened cream cheese is key—if you use cold cream cheese, you’ll end up with lumps, and nobody wants that.

In a large bowl, beat the cream cheese and sugar until smooth and creamy (think cloud-like). Then, add the eggs—one at a time—mixing after each addition until just combined.

Next, fold in Greek yogurt (it’s creamy and adds a tangy kick), and vanilla extract (for that sweet, warm flavor).

Now, in a separate small bowl, whisk together your matcha powder with warm water until it dissolves into a smooth paste. Add the matcha paste to half your cheesecake batter, and mix until it’s beautifully green and lump-free.

Next, pour half of the plain cheesecake batter into the cooled crust, followed by the matcha batter, layering it on top. You can swirl it gently with a knife for a marbled effect. This will create a beautiful two-tone cheesecake that’s both stunning and delicious.

Step 3: Bake It Like a Pro

Bake the cheesecake at 325°F for 40-45 minutes. Here’s a trick—place a pan of water on the bottom rack of the oven, (this keeps the cheesecake moist) and don’t worry if the center is still slightly jiggly. That’s what gives the cheesecake its creamy, melt-in-your-mouth texture. If it’s set but wobbly, you’ve nailed it!

Once baked, turn off the oven and leave the door slightly ajar. Let the cheesecake cool for an hour in the oven. This helps prevent cracking. However, if your cheesecake cracks, don’t panic, cover it with whipped cream and fresh berries.

After the hour is up, transfer the cheesecake to the fridge for at least 6 hours (overnight is best). The cheesecake needs time to set and become that dreamy texture you’re after. Patience, my friend!

Step 4: Make the Matcha Lemon Glaze

While your cheesecake is chilling, make the glaze! In a small bowl, whisk together matcha powder and warm water. Stir until smooth, then add fresh lemon juice, powdered sugar, and a splash of heavy cream. The glaze should be smooth.

Once the cheesecake is fully chilled, drizzle the matcha lemon glaze over the top. The fresh citrus in the glaze cuts through the creaminess, adding a little zing to the gluten-free matcha cheesecake. 

Step 5: The Finishing Touches

Now, the fun part: The topping. You can go classic with a swirl of whipped cream or mascarpone. For an extra pop of color and flavor, top it off with some fresh berries. Strawberries, raspberries, or blueberries all work beautifully. You could even add a few edible flowers if you’re feeling fancy. YUM!

5 Things to Avoid When Baking a Cheesecake

1. Overmixing the batter: This can incorporate too much air, causing cracks or a souffle-like texture.
2. Using cold ingredients: Cold cream cheese or eggs can create lumps in the batter and prevent it from mixing smoothly.
3. Overbaking: Cheesecake should be set but still slightly jiggly in the center when done, as it continues to cook while cooling.
4. Rushing the cooling process: Allow the cheesecake to cool gradually to room temperature before chilling in the fridge.
5. Cutting too soon: Allow the cheesecake to chill completely (at least 6 hours, ideally overnight) before slicing to ensure clean cuts.

Regular Cream Cheese vs Light Cream Cheese in Cheesecake

Regular cream cheese: Contains about 33% fat by weight (approximately 9 grams per 2 tablespoon serving).

Light cream cheese: Generally contains about 25% fat by weight, so it has around 4 to 5 grams of fat per 2-tablespoon serving.

The exact amount of fat can vary slightly by brand, but in general, light cream cheese has about 1/3 less fat than regular cream cheese with the same results.

Storing Cheesecake: The Secret to Keeping It Fresh

Once you’ve finished the cheesecake masterpiece, store it properly to ensure it stays as fresh and moist as the day you made it. Place it in an airtight container, or if you don’t have one, use plastic wrap and store it in the fridge. It should stay fresh for up to 3 days.

If you want to keep it longer, you can freeze the cheesecake. Wrap it in plastic wrap and then foil, and it will keep for up to 2 months in the freezer. Before serving, thaw it in the fridge overnight.

5 Irresistible Gluten-Free Cheesecake Recipes to Try

Grain-Free Berry Cheesecake Bars

Gluten-Free 4-Layer Strawberry Cheesecake

Gluten-Free Baked Tiramisu Cheesecake

Grain-Free Italian Amaretto Cheesecake

Gluten-Free Black Forest Cheesecake

Final Thoughts: Gluten-Free Cheesecake with a Matcha Twist

This Light and Creamy Matcha Cheesecake is perfect for any occasion, whether you’re celebrating St. Patrick’s Day or craving something indulgent and gluten-free. The delicate matcha flavor, combined with the light, creamy filling and Oreo crust, creates a winning combination.