This delightful Nutty Matcha Cheesecake with Blueberry Swirl combines the rich creaminess of traditional cheesecake with the vibrant, earthy notes of matcha and the antioxidant power of blueberries. The journey of creating this dessert started when I decided to blend my love for classic treats with a healthier twist. It became a favorite at gatherings, not just for its stunning appearance but for the way it made everyone feel good about indulging!

Ingredients

For the crust:

  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt

For the cheesecake filling:

  • 2 cups cream cheese, softened
  • 1/2 cup Greek yogurt
  • 1/2 cup honey or agave syrup
  • 2 large eggs
  • 2 tablespoons matcha green tea powder
  • 1 teaspoon vanilla extract

For the blueberry swirl:

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Instructions

Start by preheating your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly.

To make the crust, combine almond flour, melted coconut oil, maple syrup, and salt in a bowl. Mix until the ingredients are well incorporated and resemble a crumbly texture. Press the mixture firmly into the bottom of the prepared springform pan to create an even layer.

Bake the crust in the preheated oven for about 10 minutes, then remove it and let it cool while you prepare the filling.

For the cheesecake filling, in a large mixing bowl, beat the softened cream cheese until smooth. Add Greek yogurt and honey (or agave syrup) and continue mixing until everything is well blended. Add the eggs one at a time, mixing well after each addition. Then, fold in matcha powder and vanilla extract until fully combined and the mixture is creamy.

To create the blueberry swirl, combine blueberries, honey, and lemon juice in a small saucepan over medium heat. Cook until the blueberries burst and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool slightly.

Pour the cheesecake filling over the cooled crust in the springform pan. Drop spoonfuls of the blueberry mixture on top of the cheesecake filling. Use a toothpick or a knife to gently swirl the blueberry into the cheesecake, creating a beautiful marbled effect.

Bake the cheesecake for about 45-50 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for an hour. This helps prevent cracking.

After it has cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure it’s fully set. When ready to serve, carefully remove the springform pan and slice the cheesecake into pieces.

This Nutty Matcha Cheesecake with Blueberry Swirl is not only a feast for the eyes but also a guilt-free indulgence that makes every gathering feel special. Enjoy the combination of flavors and the health benefits packed in every slice!