Strawberry Matcha Basque Cheesecake Recipe

The Strawberry Matcha Basque Cheesecake is my ultimate showstopper dessert: a creamy, crustless wonder with a striking duo of flavors and colors. Earthy, vibrant matcha swirls through a luscious baked cheesecake base, all finished with a sweet pink layer of strawberry mousse crowned by fresh berries. Whether you’re baking for a special occasion or simply craving a sophisticated treat, this plant-based take on Basque cheesecake delivers irresistible textures and aromas in every decadent bite.

Ingredients You’ll Need

What makes this Strawberry Matcha Basque Cheesecake so memorable is the thoughtful balance of just a handful of ingredients. Each one brings a crucial note—creamy, tangy, sweet, or bright—to the final harmony of flavors and presentation.

• Vegan cream cheese: Lays the ultra-smooth, tangy foundation for the cheesecake’s creamy texture.
• Granulated sugar: Lends structure and just the right sweetness to highlight the matcha and strawberries.
• Coconut cream: Provides rich body and a slightly tropical undertone that pairs beautifully with both matcha and strawberries.
• Cornstarch: Ensures a silky, custard-like density without making the cake heavy.
• All-purpose flour: Just a spoonful helps the cake set perfectly while maintaining that coveted Basque jiggle.
• Ceremonial grade matcha: Offers a brilliant green color and deeply earthy flavor—don’t skimp on quality here!
• Vanilla extract: Adds background warmth and keeps the flavors balanced and inviting.
• Sea salt: A pinch sharpens every other flavor and keeps the cheesecake from tasting bland.
• Strawberries (fresh): Juicy, ripe berries are the star of the mousse; their tart-sweetness lifts the dessert.
• Maple syrup: Sweetens the mousse naturally and adds subtle complexity.
• Lemon juice: Brightens the strawberry mousse and ensures the flavors pop.
• Agar agar powder: This plant-based gelling agent sets the mousse beautifully without any animal products.
• Edible flowers (optional): Provide an elegant, springtime finish for a true celebration centerpiece.

How to Make Strawberry Matcha Basque Cheesecake

Step 1: Prepare Your Pan and Preheat

Set yourself up for Basque cheesecake success! Start by preheating your oven to a hot 425°F (220°C). Grab a 6-inch springform pan and line it with parchment paper, allowing the paper to rise a few inches above the rim—this extra height keeps that gorgeous, soufflé-like rise in check and prevents overflow.

Step 2: Mix the Matcha Cheesecake Base

In a large mixing bowl, beat together the vegan cream cheese and sugar until completely smooth and creamy. Add the coconut cream, vanilla extract, ceremonial grade matcha, cornstarch, flour, and sea salt. Mix everything until you have a uniform, vibrant green batter. This is the heart of your Strawberry Matcha Basque Cheesecake: velvety, aromatic, and ready for its dramatic oven transformation!

Step 3: Pour and Bake

Now pour that beautiful matcha batter into the lined pan, smoothing the top with a spatula. Transfer it to the hot oven and bake for 40–45 minutes. The top should be deeply burnished—don’t be afraid of a little char, it adds so much flavor! The center should still wobble when you gently shake the pan. Let the cheesecake cool completely in the pan; then it’s time for the chill, which sets the custardy texture. Chill for at least 4 hours, but overnight is even better if you can wait!

Step 4: Make the Strawberry Mousse Topping

In a small saucepan, combine your chopped strawberries, maple syrup, lemon juice, and agar agar powder. Simmer everything for 3 to 4 minutes, stirring, until the strawberries soften and the agar has dissolved. Transfer the mixture to a blender and blend until perfectly smooth. Let it cool down a bit, then fold in the chilled, thick coconut cream. The result is a pretty pink mousse that’s gently sweet with a hint of tartness—just what the earthy matcha base needs!

Step 5: Assemble and Chill

Once the cheesecake base is cooled and set, spread the strawberry mousse all over the top, smoothing to the edges. Pop the cheesecake back in the fridge for at least 1 more hour, until the mousse layer is firm and sliceable. The anticipation will be worth it when you see those gorgeous color layers!

Step 6: Garnish and Slice

Right before serving, top your Strawberry Matcha Basque Cheesecake with plenty of halved fresh strawberries and, if you’re feeling fancy, scatter a few edible flowers. The result? A dessert that’s as stunning as it is delicious, begging to be admired before the first forkful.

How to Serve Strawberry Matcha Basque Cheesecake

Garnishes

I love to finish this cake with a scatter of fresh, juicy strawberries and a handful of edible flowers—think violets, pansies, or rose petals for a pop of color and elegance. The bright berries amplify the strawberry mousse, while the flowers transform your Strawberry Matcha Basque Cheesecake into a true centerpiece.

Side Dishes

Pair each slice with a light, herbal tea like jasmine or a delicate Japanese sencha. If you’re serving a crowd or at brunch, try adding a platter of citrus salad, or some toasted coconut cookies to round out the spread and complement the matcha.

Creative Ways to Present

Experiment with serving individual mini cheesecakes in small ramekins, or cut the cheesecake into elegant bars for a dessert tray. For special occasions, set each slice on a swirl of strawberry coulis and add a sprinkle of freeze-dried berry dust for that high-end patisserie finish.

Make Ahead and Storage

Storing Leftovers

This Strawberry Matcha Basque Cheesecake holds up beautifully in the fridge for up to 4 days. Simply keep it covered in the springform pan or transfer leftover slices to an airtight container—the mousse and cake stay luscious and creamy, making them perfect for next-day treats.

Freezing

Need to save your cheesecake for longer? Freeze individual slices on a parchment-lined tray, then wrap well and store in a freezer-safe container for up to 2 months. Let the slices thaw overnight in the fridge before serving; the texture remains remarkably smooth and delicious!

Reheating

Since Basque cheesecakes are best enjoyed chilled or at room temperature, no reheating is needed. If your cheesecake has been in the freezer, just give it plenty of time to thaw in the refrigerator so the mousse layer returns to its silky consistency.

FAQs

Can I use regular (dairy) cream cheese instead of vegan?

Absolutely! If you don’t need a vegan version, full-fat cream cheese works just as well and provides a similarly rich, creamy texture. Just be sure to keep the same measurements and prep steps for perfect results.

Is there a substitute for agar agar in the mousse?

If you’re not strictly plant-based, you can use gelatin instead—just follow the package instructions for equivalent setting power. For a completely vegan option, stick to agar agar powder, as it gels perfectly without any animal ingredients.

Do I have to use ceremonial grade matcha?

Ceremonial grade matcha is highly recommended for its brilliant color and nuanced flavor, which really shine in desserts like this. Culinary grade will work in a pinch, but your Strawberry Matcha Basque Cheesecake will be a bit less vibrant in both flavor and hue.

Can I make this recipe gluten free?

Definitely! Swap the all-purpose flour for a gluten-free flour blend or even more cornstarch. The cheesecake sets beautifully, and you won’t miss out on any of that signature Basque texture.

How do I know when my Basque cheesecake is done?

You’re looking for a gloriously darkened top and a center that still jiggles when you gently shake the pan. The cheesecake will continue to set as it cools and chills, so don’t let it get too firm in the oven!

Final Thoughts

If you’re searching for a dessert that’s both effortlessly elegant and bursting with flavors, Strawberry Matcha Basque Cheesecake checks every box! It’s a conversation starter, a crowd-pleaser, and a beautiful way to enjoy the magic that happens when matcha and strawberries meet. I hope you’ll give this recipe a try and share it with friends—the memories and compliments are guaranteed.

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