Matcha (Green Tea) Cheesecake Recipe & More
Like green tea, matcha is a superfood that’s harvested from the Camellia sinensis plant. Grown in shade, it maintains a higher number of properties such as amino acids and chlorophyll than regular green tea. Once harvested the entire plant is ground into a fine powder, allowing it to retain all its antioxidants and other essential health benefits.
For those looking to cut back on coffee, Matcha can be a great energy boosting alternative. Although it does have a high concentration of caffeine (one cup is equivalent to 3 cups of green tea) it also has L-theanine, which has been shown to have a calming effect. Because of this amino acid, you won’t get the jitters that coffee sometimes produces.
Along with having the dual benefit of being both relaxing and good for alertness, matcha has been shown to lower heart disease risk, fight inflammation, and detoxify the system.
AND it’s easy to incorporate in your daily life. Here are some of our favorite recipes that use this superfood ingredient.
No-bake Matcha Cheesecake
Matcha Cheesecake Ingredients
- 16 oz cream cheese softened to room temperature
- 2 1/4 cups whipping cream
- 1 1/2 cup confectioner's sugar
- 2 1/2 tbsp matcha powder
- 1 tsp vanilla extract
- 4 1/2 tbsp hot water
- 1 cup graham cookies crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp brown sugar
Matcha Cheesecake Instructions
- Line the interior bottom and sides of a round baking pan with parchment paper. You can use 2 tbsp of melted unsalted butter to stick the parchment paper onto the baking pan.
- Grind enough graham crackers into fine crumbs using a food processor to get 1 cup of crumbs. In a bowl, combine the graham cracker crumbs, 4 tbsp of melted unsalted butter, and 2 tbsp of brown sugar.
- Press the crumb mixture evenly onto the bottom of the baking pan until it is well-compacted and pressed evenly. Set aside in the refrigerator.
- Using a mixer, beat the 2 1/4 cups of whipping cream for about 6 minutes or until stiff peaks form. Set aside in the refrigerator.
- To make the matcha cheesecake layer, combine 2 1/2 tbsp of matcha powder and 4 1/2 tbsp of water in a small bowl to form a paste. Beat 8 oz of the softened cream cheese, 3/4 cup of the powdered sugar, and the matcha paste together for about 1 1/2 minute until the mixture is soft and easily easy to spread. Set aside.
- To make the vanilla cheesecake layer, beat 8 oz of the softened cream cheese, 3/4 cup of the powdered sugar, and the 1 tsp of vanilla extract together for about 1 1/2 minute until the mixture is soft and easily easy to spread. Set aside.
- Fold half of the whipped cream into the matcha-cream cheese mixture until well combined. Then, fold the other half of the whipped cream into the vanilla-cream cheese mixture until well-mixed.
- Spread the vanilla cheesecake mixture evenly into the pan (on top of the graham cookie crust layer). Then, spread the matcha cheesecake mixture evenly on top of the vanilla cheesecake layer. Top with grated white chocolate and some more matcha powder (optional). Refrigerate for at least 3 hours before serving.
Matcha Mojo Smoothie
Matcha Smoothie Ingredients
- 1 frozen banana
- 1 cup of unsweetened cashew milk
- 1 handful of baby spinach
- 1 tsp of vanilla extract
- 1 tablespoon of Matcha powder
Matcha Smoothie Instructions
- Wash greens and toss into a blender with remaining ingredients. Blend on high for 30-60 seconds. Enjoy immediately.
Pecan Shortbread Cookies (makes 24 cookies)
- 2 1/2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 cup pecans, toasted and coarsely chopped
- 1/2 cup grape-seed oil
- 1/4 cup RYZE Matcha Mojo powder
- 5 tbsp agave nectar
- 1 tbsp vanilla extract
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper. In a large bowl, combine the almond flour, salt, baking soda, and pecans.
- In a separate bowl, whisk together grape-seed oil, agave, and vanilla extract. Combine and mix into almond flour mixture till it forms a dough.
- Roll the dough into a large log, 2 1/2 inches in diameter, then wrap it in parchment paper. Place in the freezer for 1 hour, or until firm. Remove the roll from the freezer, unwrap, and cut into 1/8-inch thick slices with a wet knife. Transfer the slices onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 7-10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 1 hour, then serve.
Chocolate Chip Scones (makes 16 scones)
- 2 1/2 cups blanched almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup grape-seed oil
- 1/4 cup agave nectar
- 1/4 cup RZYE Matcha Mojo or Blissful Boost powder
- 2 large eggs
- 1 cup coarsely chopped dark chocolate (73% cacao)
- Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
- In a large bowl, combine almond flour, salt, and baking soda. In a seperate bowl, whisk together the grape-seed oil, agave, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter in scant 1/4 cups, 2 inches apart, onto the prepared baking sheets.
- Bake for 12-17 minutes, until golden brown or an inserted toothpick int the center of the scone comes out clean. Let the scones cool for 30 minutes on the baking sheets before serving.