MATCHA GREEN TEA CHEESECAKE
(MACRO-VERIFIED)
Protein
22G
Calories
190
Prep Time
15M
Bake Time
45M
This earthy and delicious matcha green tea cheesecake offers a satisfying combination of creamy richness and subtle, vegetal bitterness, all while delivering a powerful protein punch with 22 grams per serving. The velvety texture melts in your mouth, complemented by a delicate, slightly grassy flavor that is beautifully balanced with a hint of sweetness. Perfect as a post-workout treat or a nutritious dessert, it provides sustained energy and helps support muscle recovery thanks to its high protein content. With only 190 calories per serving, it fits seamlessly into a balanced diet, and its gluten-free crust can easily be adapted with gluten-free graham crackers or nut-based options for those with dietary restrictions. For vegans, substituting the dairy components with plant-based alternatives like coconut cream and vegan protein powder maintains the creamy texture and nutritional benefits. To achieve the best results, ensure the matcha powder is well sifted to avoid clumps, and chill the cheesecake thoroughly before serving for a firm, sliceable consistency. Whether enjoyed as a mindful treat after a workout or prepared in advance for meal prep, this cheesecake offers a delightful way to indulge without guilt while boosting your daily protein intake. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
190
Total Fat 9g
12%
Total Carbohydrate 15g
5%
Dietary Fiber 2g
7%
Total Sugars 6g
Protein 22g
44%
*The % Daily Value (DV) 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.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 160°C (325°F).
Prepare a simple crust and press it into a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, eggs, and matcha powder.
Pour into the crust and bake for 45 minutes.
Cool completely before refrigerating for at least 4 hours.
Dust with extra matcha powder before serving.
TROUBLESHOOTING
My cheesecakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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