Sugar-Free Matcha Cheesecake
Indulge in the rich, velvety decadence of this Sugar-Free Matcha Cheesecake—an irresistible dessert that’s as healthy as it is beautiful. Crafted with a buttery almond flour crust and naturally sweetened with stevia and erythritol, this cheesecake is a guilt-free delight. The star ingredient, matcha green tea powder, not only lends its signature earthy flavor and vibrant hue but also packs a punch of antioxidants. Complemented by creamy Greek yogurt and smooth cream cheese, the filling is luxuriously light with a perfectly baked texture. This low-carb, gluten-free treat is ideal for anyone craving a refined dessert without added sugar. Serve it chilled for a sophisticated slice of sweetness that pairs wonderfully with a hot cup of tea.
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Ingredients
- 150 grams Almond flour
- 75 grams Unsalted butter, melted
- 3 tablespoons Erythritol sweetener
- 600 grams Cream cheese, softened
- 1 teaspoon Stevia extract powder
- 150 grams Greek yogurt, plain
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Matcha green tea powder
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line the bottom of an 8-inch springform pan with parchment paper.
Step 2
In a medium bowl, combine the almond flour, erythritol, melted butter, and a pinch of salt to form a slightly crumbly mixture.
Step 3
Press the crust mixture evenly into the bottom of the prepared pan. Use the back of a spoon or a flat object to compact it firmly.
Step 4
Bake the crust in the preheated oven for 10 minutes, then remove and set it aside to cool.
Step 5
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
Step 6
Add the stevia, matcha powder, and vanilla extract to the cream cheese and beat until well combined.
Step 7
Add the Greek yogurt and eggs one at a time, continuing to beat until each is fully incorporated.
Step 8
Pour the cheesecake filling over the cooled crust and spread it out evenly.
Step 9
Bake the cheesecake at 160°C (320°F) for 40 to 45 minutes, or until the edges are set and the center has a slight wobble when gently shaken.
Step 10
Turn off the oven and crack the door open slightly, leaving the cheesecake inside to cool gradually for about an hour.
Step 11
Refrigerate the cheesecake for at least 4 hours, or overnight for the best results, before serving.
Step 12
Remove the cheesecake from the pan, slice, and enjoy your sugar-free matcha delight!
Nutrition Facts
| Serving size | (1182.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3902.1 |
| Total Fat 363.0g | 0% |
| Saturated Fat 176.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1401.0mg | 0% |
| Sodium 2359.3mg | 0% |
| Total Carbohydrate 119.3g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 33.2g | |
| Protein 109.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1254.4mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1448.3mg | 0% |
Source of Calories