Matcha Oreo Chocolate Cheesecake

This cheesecake is the ultimate treat if you’re a fan of matcha, Oreos, and chocolate. It combines the earthy bitterness of matcha, the crunchy sweetness of Oreo cookies, and the rich, silky texture of chocolate into one decadent dessert.

The balance of flavours is perfect—sweet yet slightly bitter, creamy yet crunchy, making every bite a delightful experience. This cheesecake is delicious and visually stunning, with its vibrant green matcha layer contrasting against the deep brown Oreo crust and glossy chocolate ganache.

Whether you’re preparing it for a birthday, a dinner party, or just a weekend indulgence, this recipe is guaranteed to impress. Plus, matcha is packed with antioxidants, making this indulgence less guilty. Preheat the oven to 170°C (340°F).

This ensures an even bake for your crust. Crush the Oreos into fine crumbs. You can use: A food processor for a quick, even texture or a ziplock bag and rolling pin if you don’t have a food processor—just smash them until finely crushed.

Mix the crumbs with melted butter until they resemble wet sand. The butter helps bind the crumbs together. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan lined with parchment paper. Use: The back of a spoon A flat-bottomed glass to press it down tightly and evenly.

Bake for 10 minutes to set the crust, then remove and let it cool completely. Soften the cream cheese by leaving it at room temperature for about 30 minutes. This makes it easier to mix without lumps. In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy (about 2 minutes).

Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl to ensure everything is evenly combined. Pour in the vanilla extract and heavy cream. Mix again until smooth. Sift in the matcha powder and cornstarch to avoid clumps.

Mix on low speed until fully incorporated. The batter should be a vibrant green. Fold in the crushed Oreos gently with a spatula, so they stay chunky in the batter. Pour the batter over the cooled Oreo crust, smoothing the top with a spatula. Wrap the outside of the springform pan with two layers of aluminium foil. This prevents water from seeping in during baking.

Prepare a water bath: Place the foil-wrapped pan in a large roasting tray. Pour hot water into the tray until it reaches about 1 inch (2.5 cm) deep. This helps prevent cracks and keeps the cheesecake moist. Bake at 160°C (320°F) for 55-60 minutes until the edges are set, but the center is still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly open. This prevents sudden temperature changes that could cause cracks. Refrigerate for at least 4 hours (preferably overnight) to allow the flavours to develop and the texture to firm up. Chop the dark chocolate into small pieces and place it in a bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil!). Pour the hot cream over the chocolate and let it sit for 2 minutes to melt. Add the butter and stir until smooth and glossy. If the ganache is too thick, add a splash of warm milk to thin it out.

Let the ganache cool slightly before pouring over the chilled cheesecake. Pour the chocolate ganache over the cheesecake, spreading it evenly with a spatula. Optional toppings: Dust matcha powder lightly on top for extra matcha flavour or add whole or crushed Oreos for decoration.

You can also drizzle white chocolate for a contrast in colour. Refrigerate for another 30 minutes to set the ganache before slicing.

Expert Tips for a Perfect Cheesecake;

Use room-temperature ingredients to avoid lumps in the batter.
Don’t overmix the batter to prevent too much air from getting in, which can cause cracks.
Bake in a water bath to keep the cheesecake moist and prevent cracks.
Chill overnight for the best texture and flavour.
Use a hot knife to slice (dip in warm water and wipe dry) for clean, smooth cuts.

Customization Ideas and Variations;

Gluten-Free Version: Use gluten-free Oreos or a nut-based crust.
Dairy-Free Option: Replace cream cheese with dairy-free alternatives and use coconut cream instead of heavy cream.
White Chocolate Twist: Use a white chocolate ganache instead of dark chocolate.
Extra Crunch: Add more crushed Oreos into the ganache for added texture.
More Matcha Flavor: Increase matcha powder to 3 tbsp for a stronger taste.

Serving Suggestions;

This cheesecake pairs well with:
Hot green tea or a matcha latte for a complementary flavour.
Fresh berries like strawberries or raspberries for a tangy contrast.
Whipped cream for extra creaminess.
Vanilla ice cream for a luxurious touch.

Storage & Make-Ahead Tips;

Refrigeration: Store in the fridge for up to 5 days, covered with plastic wrap.
Freezing: Wrap slices individually and store in an airtight container for up to 2 months.
Make-Ahead: The cheesecake can be made 2 days in advance, with the ganache added before serving.

This Matcha Oreo Chocolate Cheesecake is a match made in dessert heaven. The earthy matcha, crunchy Oreos, and rich chocolate ganache create an irresistible combination. Whether you’re making it for a special occasion or just because this cheesecake is guaranteed to impress.

Ingredients;

For the Oreo Crust:

• 200g (about 20) Oreo cookies (with filling)
• 60g (4 tbsp) unsalted butter, melted

For the Matcha Cheesecake Filling:

• 500g (2 cups) cream cheese, softened
• 150g (¾ cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 200ml (¾ cup) heavy cream
• 2 tbsp matcha powder (sifted to avoid lumps)
• 1 tbsp cornstarch (helps stabilize the filling)
• 10 Oreo cookies, roughly crushed (for texture)

For the Chocolate Ganache Topping:

• 150g (¾ cup) dark chocolate, chopped
• 100ml (½ cup) heavy cream
• 1 tbsp unsalted butter (for a glossy finish)

For Decoration (Optional):

• Extra Oreo cookies (whole or crushed)
• A dusting of matcha powder
• White chocolate drizzle for contrast