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Strawberry Matcha Basque Cheesecake Recipe

Strawberry Matcha Basque Cheesecake Recipe
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★★★★★

4.8 from 29 reviews

This Strawberry Matcha Basque Cheesecake combines the earthy richness of matcha with a creamy baked custard texture, crowned with a luscious strawberry mousse layer and fresh berries. The contrast of burnished edges against a tender center makes this crustless dessert a delightful fusion of bold flavors and vibrant color contrasts.

Ingredients

Scale

For the Matcha Cheesecake Base:

  • 16 oz (450g) vegan cream cheese
  • 2/3 cup granulated sugar
  • 1/2 cup coconut cream
  • 1 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1 tbsp ceremonial grade matcha
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

For the Strawberry Mousse Topping:

  • 1 cup strawberries, chopped
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp agar agar powder
  • 3/4 cup coconut cream (chilled and thick)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 6-inch springform pan with parchment paper, allowing excess to rise above the rim.
  2. In a large bowl, beat vegan cream cheese and sugar until smooth. Add coconut cream, vanilla, matcha, cornstarch, flour, and salt. Mix well.
  3. Pour the batter into the pan and smooth the top.
  4. Bake for 40–45 minutes until the top is darkened and the center slightly jiggles. Cool, then chill for at least 4 hours or overnight.
  5. For the mousse topping, simmer strawberries, maple syrup, lemon juice, and agar agar for 3–4 minutes. Blend until smooth. Fold in chilled coconut cream until creamy.
  6. Spread the mousse over the cheesecake and chill for at least 1 hour until set.
  7. Garnish with fresh strawberries and edible flowers before slicing.

Notes

  • Ensure coconut cream is well-chilled for the mousse topping.
  • Adjust sweetness to taste based on the ripeness of strawberries.
  • You can use regular cream cheese if not following a vegan diet.

Nutrition

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Find it online: https://mbeams.com/strawberry-matcha-basque-cheesecake-recipe/