These Matcha Cheesecake Brownies are cakey 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.
You can make a small batch 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.
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 & 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:
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.
- 1 large whole egg
- 50 g avocado oil (or neutral vegetable oil) or melted unsalted butter
- 50 g granulated sugar
- 2 tsp high-quality matcha powder sifted
- ½ tsp vanilla extract
- pinch sea salt
- 50 g all-purpose flour
- 85 g cream cheese softened at room temperature
- 20 g granulated sugar
- ½ tsp vanilla extract
- 1 egg yolk room temperature
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.
- 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 Tbsp 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.
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