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.
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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
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! 🙂
Logan Shoemaker
These came out really tasty, definitely not too sweet or overpoweringly matcha flavored. The bottom was very cake like and not really like a brownie. I am positive I did not over mix that layer; there were still bits of dry flour throughout it. I did use the butter option, maybe that doesn't work as well as oil.
Michelle
Thank you so much for your feedback, Logan. I’m glad to hear the matcha flavor worked out well for you. It’s interesting that the bottom layer came out more cake-like. Using butter instead of oil could indeed affect the texture, as oil tends to yield a more denser, fudgier result. As for the bits of dry flour, perhaps a bit more gentle mixing could help evenly incorporate it next time. I appreciate your insight, and I'll keep your experience in mind for future adjustments.
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.
Lisa Schwartz
This recipe was so easy and delicious! Next time I will double it. The matcha swirl is so pretty too.
Michelle
Hi Lisa, thank you for making the recipe and sharing your creation with me on Instagram! 🙂
Farach Azhana
hi do you have the video of the making?
Michelle
Hi there, currently I don't have how-to video, but will make a note of your request.
Emily
Made these over the weekend and they were a hit with my family and friends. Easy to make, very tasty. Love your matcha recipes!
RK
Hi, what can i replace the egg yolk with?