Low Fat Matcha Cheesecake

Treat yourself to a guilt-free indulgence with this luscious Low Fat Matcha Cheesecake. Perfectly balancing creamy decadence with a vibrant hint of earthy matcha, this recipe is a healthier twist on the classic dessert. Crafted with low-fat cream cheese, Greek yogurt, and a crisp graham cracker crust, it offers all the richness you crave but with a fraction of the calories. The delicate infusion of premium matcha powder not only imparts a stunning green hue but also delivers a subtle, tea-forward flavor that perfectly complements the tangy lemon juice and vanilla undertones. Baked to perfection and chilled for a velvety texture, this cheesecake is ideal for dinner parties, special occasions, or a refined everyday treat. Garnish with an elegant dusting of matcha powder for a show-stopping presentation sure to impress.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 150 grams Low-fat graham crackers
• 55 grams Unsalted butter, melted
• 450 grams Low-fat cream cheese, softened
• 120 grams Granulated sugar
• 120 grams Low-fat Greek yogurt
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 2 tablespoons Matcha powder
• 1 tablespoon Lemon juice
• 1 tablespoon Cornstarch

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a food processor, add the low-fat graham crackers and process until they form fine crumbs.

Step 3

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are coated with butter.

Step 4

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Use the back of a spoon to ensure an even layer.

Step 5

In a large mixing bowl, beat the low-fat cream cheese and granulated sugar until smooth and creamy.

Step 6

Add the low-fat Greek yogurt, vanilla extract, and lemon juice to the cream cheese mixture. Beat until well combined.

Step 7

Add the eggs one at a time, beating well after each addition until fully incorporated.

Step 8

Sift the matcha powder and cornstarch into the cream cheese mixture. Gently fold in until the mixture is uniformly green and smooth.

Step 9

Pour the matcha cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula.

Step 10

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Keep an eye to prevent over-browning.

Step 11

Turn off the oven and allow the cheesecake to cool in the oven with the door slightly open for about 1 hour. This prevents cracking.

Step 12

Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving for best results.

Step 13

Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter. Garnish with a light dusting of matcha powder if desired. Serve chilled.

Nutrition Facts

Serving size	(1084.2g)

Amount per serving	% Daily Value*
Calories	2906.6

Total Fat 146.7g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 917.5mg	0%
Sodium 4031.9mg	0%
Total Carbohydrate 296.9g	0%
Dietary Fiber 12.2g	0%
Total Sugars 188.6g
Protein 89.9g	0%

Vitamin D 166.2IU	0%
Calcium 1049.7mg	0%
Iron 8.1mg	0%
Potassium 1341.7mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 46.0%

Protein: 12.5%

Carbs: 41.4%