These small-batch Matcha Cheesecake Brownies are morsels with green tea flavour. They're marbled with sweet and rich cream cheese throughout. The matcha green tea adds an earthy note that complements the cream cheese. Think of these as mini matcha cheesecakes masquerading as brownies!
This post first appeared on Sift & Simmer in March 2018. Updated April 2021.
Why you'll like this recipe
These Matcha Cheesecake Brownies are simple to make and come together within 1 hour.
They're not too sweet, yet they taste creamy and decadent.
It's a small batch that you can easily make in a loaf pan or easily double it to make more.
What is matcha?
Matcha is a Japanese green tea with a grassy, earthy flavour.
I love pairing this tea with rich, sweet desserts to help tone down their overall sweetness.
If you enjoy matcha, you'll want to check out my matcha desserts:
Thumbprint Cookies (Small Batch)
Ingredients you'll need
There are 2 parts to the recipe: the matcha brownie base, and the cream cheese filling.
You'll need the following ingredients:
For the matcha brownie:
- whole egg: large egg
- avocado oil: you can use neutral vegetable oil or melted unsalted butter
- granulated sugar: adds sweetness to the brownies; if you feel it's too sweet, you can decrease the amount
- matcha powder: use a high-quality matcha for the best flavour, each brand will vary in taste and intensity. If you prefer a more intense matcha flavour, increase the amount of matcha.
- vanilla extract: adds flavour, use a good quality vanilla extract, don't use imitation
- sea salt: a pinch balances the sweetness
- all-purpose flour: regular flour will work fine
Cream cheese filling:
- cream cheese: at room temperature, use a full-fat cream cheese
- granulated sugar: adds a little sweetness
- egg yolk: at room temperature, separate the egg white from the yolk and just use the yolk
Tip: Keep the egg yolk and cream cheese at room temperature so they beat together smoothly in the mixer.
How to make the brownies
Preheat the oven to 350F.
Line a 8" by 4" loaf pan with parchment paper.
In a bowl, whisk together the egg, sugar, matcha, vanilla and sea salt.
Fold in the flour with a spatula; be careful not to overmix.
Make the cream cheese filling by beating the cream cheese, sugar, vanilla, and egg yolk in a stand mixer fitted with a paddle attachment until smooth.
Layer almost all of the matcha brownie batter into the loaf pan, reserving about 2 Tbsp.
Next, dollop the cream cheese filling over the top of the batter.
Finally, scrape the remaining matcha brownie batter on top of the cream cheese filling.
Use a knife to swirl the cream cheese with the matcha brownie batter.
Tap the pan to release any trapped air bubbles.
Bake at 350F for 25-28 minutes, until a toothpick inserted comes out clean.
How to store the brownies
The brownies are best enjoyed on the same day.
If not enjoying right away, you can leave the brownies at room temperature for 1 day. (The tops may appear moist if covered. You can dust with additional matcha powder).
Store the brownies in an airtight container in the fridge for up to 3 days.
Cheesecake brownies can be frozen for up to 3 months.
FAQs & expert tips
Can I double the recipe?
Yes. Double the ingredients and bake in an 8" by 8" square pan.
The brownies didn't have enough matcha flavour
This will be dependent on the brand and grade of matcha that you use. Simply increase the amount of matcha powder.
I found the brownies too sweet
The overall sweetness of the cheesecake brownies can be attributed to how strong the matcha flavour is; so if it's too sweet, you can increase the amount of matcha, or decrease the amount of sugar.
The surface of my brownies turned brown
Try using a higher quality matcha powder. A good quality matcha will be vibrantly green (not yellow/dull in colour), and will hold through baking.
Other recipes you may like
Be sure to check out these recipes:
Matcha Brochi (Mochi Brownies)
Japanese Matcha Cotton Cheesecake
Matcha Blueberry Yogurt Cheesecake Bars
Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake
Matcha Molten Lava Cheese Tart
These Matcha Cheesecake brownies are the perfect marriage between earthy, sweet, creamy and tangy.
Let me know if you try out the recipe -- tag me @siftandsimmer on Instagram or leave me a comment/rating below! Would love to see what you come up with!
Matcha Cheesecake Brownies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 large whole egg
- 50 g avocado oil (or neutral vegetable oil) or melted unsalted butter
- 50 g granulated sugar
- 2 teaspoon high-quality matcha powder sifted
- ½ teaspoon vanilla extract
- pinch sea salt
- 50 g all-purpose flour
Cheesecake filling:
- 85 g cream cheese softened at room temperature
- 20 g granulated sugar
- ½ teaspoon vanilla extract
- 1 egg yolk room temperature
Instructions
Make the matcha brownie batter:
- Preheat oven to 350°F/177°C.
- Line the bottom of a 8" by 4" loaf pan with parchment paper.
- In a bowl, whisk together the egg, oil, sugar, matcha, vanilla, and salt.
- With a spatula, fold the flour into the egg mixture. Be careful not to overmix. Set aside.
Make cheesecake filling:
- In a stand mixer bowl fitted with a paddle attachment, beat together cream cheese, sugar, vanilla and egg yolk until smooth and creamy on low speed.
Assemble:
- Scoop the matcha brownie batter into the bottom of the loaf pan. Spread the layer evenly with a spatula. Set aside 2 tablespoons of batter for the top.
- Add the cheesecake filling on top of the matcha brownie batter.
- Scrape the remaining 2 tablespoon of matcha brownie batter over top of the cheesecake filling.
- Run a knife through the batter to create a swirl through the cheesecake and brownie mixture.
- Tap the loaf pan once or twice to release any trapped air bubbles.
- Bake at 350°F/177°C for 25-28 mins, until set in the middle, or a toothpick inserted comes out clean. Remove from the oven and cool on a cooling rack.
- Let completely cool before slicing into squares. Dust with additional matcha powder if you like.
- Place into a container for up to 1 day at room temperature, or in the refrigerator for up to 3 days. The tops will be appear a little moist if covered, but this is OK. If you prefer, you can dust with matcha before serving.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Inspired from Sally's Baking Addiction
heather (delicious not gorgeous)
i love my matcha (and tea in general) nice and strong, so no extra sugar for me (; and marbled things are always so pretty! i'm mesmerized whenever someone pours milk or cream into coffee lol.
siftandsimmer@gmail.com
Yes, glad you love strong tea too, Heather 🙂 And marbling is always pretty in my books!
Trisha
What is the substitute for avocado oil?
Michelle
You can use any neutral vegetable oil you have on hand... coconut, grapeseed, or canola would work.
Beatrice
Hi from London! Love all things matcha and very excited to try this recipe. However could you tell me what the weight is of 1/3 pkg of cream cheese?
Many thanks
Beatrice
siftandsimmer@gmail.com
Hi Beatrice! thanks for stopping by. The weight would be approximately 85g of cream cheese. 🙂 Would love to hear how it turns out for you if you make it.
Ben|Havocinthekitchen
First of all, these cheesecake brownies look fantastic. Secondly, you're right - matcha beautifully balances the richness and sweetness of this dessert. The last question: Do you ship? 🙂
siftandsimmer@gmail.com
Aw thank you so much, Ben!! You're so sweet! They're easy to whip up! 😀
Katherine | Love In My Oven
Looks like we both have matcha on the brain!! These look DELICIOUS - and they're so pretty!! I love, love sweet treats with matcha. Definitely trying these!!
siftandsimmer@gmail.com
Haha I ALWAYS have matcha on the brain 😉 These were definitely a hit with everyone and I'm making them again this weekend! Hope you'll try them soon, Katherine. Have a great weekend!
Nancy
I love matcha and combining it to become a matcha cheesecake brownie sounds delicious! Love the marble texture it has going on! Thanks for sharing the recipe 🙂
exquisitely.me
siftandsimmer@gmail.com
Thank you Nancy! I hope you do try it --- it's become a family favourite! 🙂
tt
these turned out so pretty and yummy! personally found it still a tiny bit too sweet so might use less sugar in the matcha component next time (and trust me there will be a next time!)
Michelle
Can I use almond flour and sugar substitute for this recipe?
Michelle
I haven't tried this recipe with almond flour or sugar substitute, but I have different recipe that uses almond flour if you're looking for another type of brownie with almond flour.
Jennifer
Easy to make and so tasty, my boyfriend already ate half of them haha
Michelle
Thank you Jennifer! That's a great indicator of yumminess! 😉
Wendy
Really easy to make! It tasted okay, wish it had a stronger matcha taste instead of egg. The cheese part was really good though 🙂
Angela
These cheesecake brownies come out beautifully. They were easy to make and full of flavor.
Dawn - Girl Heart Food
We have been loving matcha lately! Plus, who doesn't love cheesecake and brownies?! Such a lovely combination, my friend! Love to grab some!
Michelle
Thanks Dawn! Cheesecake and brownies definitely is a great combo! Wish I could send you some!
rebecca
these are so gorgeous! love the matcha + cream cheese flavor combo
Marlynn
These turned out so well! Love love LOVE the beautiful color that matcha brings and the flavors are amazing.
Michelle
Amazing, so glad you enjoyed them Marlynn! 🙂
Toni
My daughter loves matcha!! She loved every bite!
Rosemary
How pretty!! Love the swirly design. I don't drink matcha often, but I do love the earthly flavors. Since you can't go wrong with cream cheese, I should definitively make these brownies. Yum!!
Laura
Michelle, I love anything with "cheesecake" or "brownie" in the title! So together, and with some lovely matcha, these sound amazing! I think tea is the perfect foil to the rich, sweet, chocolate and cream cheese!
Michelle
Exactly, thanks so much Laura! 🙂
Linsey
These marble matcha cheesecake brownies are so beautiful! Great dessert!
Michelle
Thanks Linsey! They're delicious!
2pots2cook
This is another great dessert I find here but your styling is what I love the most !
Michelle
Aw thank you so much Davorka! They needed a glow-up from my original photos for sure! 😉
David @ Spiced
What a fun recipe! Not only is the flavor awesome, but the visual appeal is pretty darn cool, too. I've done swirled cheesecake bars with other flavors, but never matcha - this needs to happen!
Healthy World Cuisine
My only fear is that if I make these and don't hide them under the broccoli, the boys will get to it before I even have a chance. These are so yummy and delicious.
Batool
As an avid matcha fan, I'm always on the hunt for matcha recipes. Matcha and cheesecake are two of my favorite things. These were so easy to make and taste absolutely delicious! I loved how they weren't too sweet as well. I'll definitely be making these again!
Michelle
Amazing, Batool! Thank you for your feedback and for sharing your lovely creation with me on Instagram! 🙂
melissa
Will it be possible to make a hojicha version of this? And if so would the substitution ratio be the same ? (ie 2 tsp of hojicha powder)
Michelle
Hi there, yes you could make a hojicha version -- I haven't tried it yet myself, but I would start with 1 tsp of hojicha powder first. Report back if you try it! 🙂
Alex
I found the brownie mix came out a bit too cakey/chewy. I used butter as I didn’t have oil.
Do you have recommendations on how to improve the texture?
Michelle
It's possible if the brownie is chewy then the batter may have been overmixed. Try to fold the flour into the egg mixture until just combined.
sandra brooks
hey michelle, can i substitute the vegetable oil for olive oil?
Michelle
Hi there, you could use olive oil in place of the vegetable oil if you don't mind the flavour/aroma of olives. However, for these cheesecake brownies, a neutral veg oil is preferred.