Low Fat Matcha Cheesecake
Indulge guilt-free with this silky-smooth Low Fat Matcha Cheesecake, a delightful fusion of creamy decadence and vibrant green tea flavor. Crafted with reduced-fat cream cheese, Greek yogurt, and a delicate crust made from low-fat graham crackers, this dessert is a lighter take on a classic favorite. The earthy bitterness of matcha powder pairs beautifully with a hint of citrusy brightness from fresh lemon juice, creating a harmonious balance of flavors in every bite. With its striking green hue and creamy texture, this cheesecake is as visually stunning as it is satisfying. Perfect for special occasions or as a healthier everyday treat, it’s baked to perfection and chilled for a luxurious yet fuss-free dessert experience. Whether you’re a matcha lover or cheesecake enthusiast, this recipe will become your go-to for guilt-free indulgence.
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Recipe Information
Ingredients
- 150 grams Low-fat graham crackers
- 55 grams Unsalted butter, melted
- 450 grams Low-fat cream cheese, softened
- 120 grams Granulated sugar
- 120 grams Low-fat Greek yogurt
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 2 tablespoons Matcha powder
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
Instructions
Preheat your oven to 325°F (160°C).
In a food processor, add the low-fat graham crackers and process until they form fine crumbs.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are coated with butter.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Use the back of a spoon to ensure an even layer.
In a large mixing bowl, beat the low-fat cream cheese and granulated sugar until smooth and creamy.
Add the low-fat Greek yogurt, vanilla extract, and lemon juice to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Sift the matcha powder and cornstarch into the cream cheese mixture. Gently fold in until the mixture is uniformly green and smooth.
Pour the matcha cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Keep an eye to prevent over-browning.
Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for about 1 hour. This prevents cracking.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving for best results.
Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter. Garnish with a light dusting of matcha powder if desired. Serve chilled.
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 296.9 g | 108% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 188.6 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1050 mg | 81% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1342 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
