5 Matcha Sweet Recipes

Matcha has become a beloved ingredient in modern baking and desserts, adding both depth and visual appeal. Here are five of the most popular and relatively easy matcha dessert recipes, with all measurements converted to the metric system (grams and milliliters).

1. Classic Matcha Latte Cheesecake (No-Bake)

This no-bake cheesecake combines a creamy texture with the bold, refreshing flavor of matcha.

Ingredients

• Crust: 180 g crushed graham crackers (or digestive biscuits), 50 g granulated sugar, 90 g melted unsalted butter.

• Filling: 240 ml heavy whipping cream, 130 g powdered sugar, 450 g cream cheese (softened), 60 ml hot water, 2 teaspoons ceremonial grade matcha powder.

Instructions

1. Prepare the Crust: Combine crushed crackers, sugar, and melted butter. Press the mixture firmly into the bottom of a 23-cm (9-inch) springform pan. Chill while preparing the filling.

2. Make the Matcha Paste: In a small bowl, whisk the matcha powder into the hot water until completely dissolved and free of lumps. Set aside to cool slightly.

3. Whip the Cream: In a large bowl, use an electric mixer to beat the heavy whipping cream until stiff peaks form. Set aside.

4. Make the Filling Base: In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined.

5. Combine: Gently fold the whipped cream into the cream cheese mixture. Divide the filling into two equal portions.

6. Add Matcha: Pour the cooled matcha paste into one portion of the filling and mix until uniform green.

7. Layer and Chill: Spoon the plain (white) filling over the crust, followed by the matcha (green) filling. Use a knife or skewer to swirl the colors slightly for a marbled effect, if desired. Cover and chill for at least 6 hours, or preferably overnight, before serving.

2. Chewy Matcha White Chocolate Chip Cookies

The slight bitterness of the green tea balances the intense sweetness of the white chocolate chips for a perfectly chewy cookie.

Ingredients

• 280 g all-purpose flour, 1 teaspoon baking soda, 2 tablespoons culinary grade matcha powder, 230 g (2 sticks) unsalted butter (softened), 150 g granulated sugar, 170 g packed brown sugar, 1 teaspoon vanilla extract, 2 large eggs, 340 g white chocolate chips.

Instructions

1. Dry Ingredients: Whisk together the flour, baking soda, and matcha powder in a medium bowl.

2. Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and eggs one at a time.

3. Combine: Gradually add the dry matcha mixture to the wet ingredients, mixing on low speed until just combined.

4. Fold in Chips: Stir in the white chocolate chips.

5. Chill (Crucial Step): Chill the dough for at least 30 minutes to prevent the cookies from spreading too much.

6. Bake: Preheat oven to 190°C (375°F). Drop rounded tablespoons of dough onto baking sheets.

7. Cool: Bake for 9 to 11 minutes, or until the edges are golden. Let cool on the baking sheet for 2 minutes before transferring to a wire rack.

3. Quick Matcha Brownies (Fudgy and Intense)

These brownies deliver a sophisticated, fudgy square with a striking color and earthy undertone.

Ingredients

• 230 g (2 sticks) unsalted butter, 120 g white chocolate (chopped), 3 large eggs, 200 g granulated sugar, 1 teaspoon vanilla extract, 130 g all-purpose flour, 3 tablespoons culinary grade matcha powder, 1/2 teaspoon salt.

Instructions

1. Melt Chocolate: In a saucepan, melt the butter and chopped white chocolate over low heat until smooth. Let cool slightly.

2. Mix Wet: In a separate bowl, whisk together the eggs, sugar, and vanilla extract until smooth.

3. Combine: Pour the cooled chocolate mixture into the egg mixture and whisk until combined.

4. Dry Ingredients: In a separate bowl, sift together the flour, matcha powder, and salt.

5. Fold: Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.

6. Bake: Pour the batter into a 20x20 cm (8x8 inch) pan lined with parchment paper. Bake at 160°C (325°F) for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.

7. Cool Completely: Allow the brownies to cool completely in the pan before slicing for the best fudgy texture.

4. Matcha Tiramisu (Japanese Fusion)

This no-bake dessert replaces coffee with a strong, cold matcha mixture, giving the classic Italian recipe an elegant green tea twist.

Ingredients

• 3 large egg yolks, 100 g granulated sugar, 230 g mascarpone cheese, 360 ml heavy cream, 2 teaspoons vanilla extract, 480 ml cold, strong matcha mixture (made with 2 tsp matcha powder), about 24 ladyfingers, sifted matcha for dusting.

Instructions

1. Make Sabayon: Whisk egg yolks and sugar vigorously over a double boiler until pale yellow and thick (this is your sabayon). Remove from heat and let cool.

2. Whip Cream: In a separate bowl, beat the heavy cream and vanilla until medium peaks form.

3. Assemble Cream: Gently fold the cooled sabayon and the mascarpone cheese into the whipped cream until smooth.

4. Dip: Quickly dip the ladyfingers one at a time into the cold matcha mixture. Do not over-saturate.

5. Layer: Arrange a single layer of dipped ladyfingers in the bottom of a 20x20 cm (8x8 inch) dish.

6. Spread: Top the ladyfingers with half of the mascarpone cream mixture. Repeat the process with a second layer of dipped ladyfingers and the remaining cream.

7. Chill and Dust: Cover the dish and refrigerate for at least 4 hours (or overnight). Dust generously with sifted matcha powder before serving.

5. Simple Matcha Shortbread

Matcha shortbread cookies are buttery, delicate, and simple, making them a perfect accompaniment to a cup of tea or coffee.

Ingredients

• 230 g (2 sticks) unsalted butter (softened), 65 g powdered sugar, 250 g all-purpose flour, 1/4 cup (approx. 30 g) culinary grade matcha powder, 1/4 teaspoon salt.

Instructions

1. Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy.

2. Dry Ingredients: In a separate bowl, whisk together the flour, matcha powder, and salt.

3. Combine: Gradually add the dry mixture to the butter mixture, mixing on low speed until the dough just comes together into a cohesive ball.

4. Shape: Form the dough into a log (about 4 cm / 1.5 inches in diameter), wrap tightly in plastic wrap, and chill for at least 1 hour (or until firm).

5. Slice and Bake: Preheat oven to 160°C (325°F). Slice the chilled dough log into 6 mm (1/4-inch) thick rounds. Place on a baking sheet.

6. Cool: Bake for 15 to 18 minutes, or until the edges are just barely starting to turn golden. Let cool on the tray for a few minutes before transferring to a rack.