Oreos weren't sold in Japan until 1987, but this matcha fusion somehow became more popular than traditional cheesecake there.
Japanese Oreo Matcha Cheesecake
Indulge in the creamy delight of our Japanese Oreo Matcha Cheesecake, where rich, velvety cheesecake meets the earthy essence of matcha and the crunch of Oreo crust! With just 300 calories and a whopping 20g of protein, this treat is not only a delicious dessert but also a smart choice for meal prep and weight management. Get ready to savor a slice that keeps you satisfied without the guilt!
Prep
15
min
Cook
0
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥛Dairy & Eggs(1)
- 1 Becher griechischer Joghurt (fettarm) (240 ml)
📦Other(2)
- 15 g Matcha from More (0.53 oz)
- 4 Oreo Kekse (innen teil mit Messer raus kratzen)
👨🍳 Instructions
- 1
Open the Oreo cookies and remove the white filling with a spatula.
- 2
Mix the matcha powder into the yogurt.
- 3
Add the cookies and cover with plastic wrap, then refrigerate overnight.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters for 15 minutes before whipping cream cheese to prevent overheating, which breaks the protein structure and causes grainy texture.technique15 minutes
- ✓Sift matcha powder through a fine mesh (200+ mesh) and whisk with 1 tablespoon of the yogurt first to prevent clumping, as matcha particles are hydrophobic and resist mixing.ingredient200+ mesh
- ✓Remove Oreo filling completely using a bench scraper at 45° angle - residual filling contains palm oil that prevents proper cookie hydration and creates soggy spots.technique45° angle
- ✓Refrigerate the assembled cheesecake for minimum 8 hours because cream cheese needs this time to reach 35°F throughout for proper firmness and sliceability.timing8 hours, 35°F
- ✓Wrap plastic directly on the surface before covering the pan to prevent condensation from diluting the matcha flavor and creating water spots on top.technique
Share this recipe
Prep
15
min
Cook
0
min
Serves
1
people
Level
beginner
Share this recipe
Oreos weren't sold in Japan until 1987, but this matcha fusion somehow became more popular than traditional cheesecake there.
Japanese Oreo Matcha Cheesecake
Indulge in the creamy delight of our Japanese Oreo Matcha Cheesecake, where rich, velvety cheesecake meets the earthy essence of matcha and the crunch of Oreo crust! With just 300 calories and a whopping 20g of protein, this treat is not only a delicious dessert but also a smart choice for meal prep and weight management. Get ready to savor a slice that keeps you satisfied without the guilt!
📝 Ingredients
Serves 1🥛Dairy & Eggs(1)
- 1 Becher griechischer Joghurt (fettarm) (240 ml)
📦Other(2)
- 15 g Matcha from More (0.53 oz)
- 4 Oreo Kekse (innen teil mit Messer raus kratzen)
👨🍳 Instructions
- 1
Open the Oreo cookies and remove the white filling with a spatula.
- 2
Mix the matcha powder into the yogurt.
- 3
Add the cookies and cover with plastic wrap, then refrigerate overnight.
💡 Pro Tips
- ✓Chill your mixing bowl and beaters for 15 minutes before whipping cream cheese to prevent overheating, which breaks the protein structure and causes grainy texture.technique15 minutes
- ✓Sift matcha powder through a fine mesh (200+ mesh) and whisk with 1 tablespoon of the yogurt first to prevent clumping, as matcha particles are hydrophobic and resist mixing.ingredient200+ mesh
- ✓Remove Oreo filling completely using a bench scraper at 45° angle - residual filling contains palm oil that prevents proper cookie hydration and creates soggy spots.technique45° angle
- ✓Refrigerate the assembled cheesecake for minimum 8 hours because cream cheese needs this time to reach 35°F throughout for proper firmness and sliceability.timing8 hours, 35°F
- ✓Wrap plastic directly on the surface before covering the pan to prevent condensation from diluting the matcha flavor and creating water spots on top.technique