If you’re a matcha lover, this is the ultimate treat! These Matcha Ice Cheesecake Cookies combine a crumbly, tea-scented cookie base with a chilled, silky cheesecake filling.
Each bite is a perfect balance of crispy + creamy, refreshing yet indulgent—almost like biting into a matcha ice cream cookie.
Why you’ll love this recipe
- Crisp, buttery cookie shells infused with fragrant matcha
- A smooth, chilled cheesecake filling that melts in your mouth
- Simple three-step method: bake cookies → make filling → assemble
- No complicated techniques needed, beginner-friendly
- Perfect for afternoon tea or a refreshing summer dessert
Ingredients (makes about 10 cookies, serves 2–3)
Matcha Cookie Base
- 135g butter (softened, not melted)
- 50g sugar
- 55g egg ( beaten)
- 210g cake flour (low-gluten flour)
- 5g high-quality matcha powder
Notes:
- Butter should be softened to the point where a finger leaves a dent when pressed (not melted).
- Use good-quality matcha to avoid bitterness and get a clean tea fragrance.
- Adjust sugar slightly depending on your taste.
Cheesecake Filling
- 100g cream cheese (softened)
- 20g sugar (or reduce to 15g if you prefer less sweet)
- 50g cold heavy cream
Notes:
- Softened cream cheese ensures a smooth filling without lumps.
- Cold heavy cream whips more easily and gives the filling a silky texture.
Decoration
- A little matcha powder (sifted on top for garnish)
Instructions
Step 1. Make the Matcha Cookie Dough
In a large bowl, beat softened butter and sugar with an electric mixer on low speed until just combined and slightly lighter in color (about 1 minute). Do not overbeat.
Add the beaten egg in 2–3 additions, mixing for 30 seconds each time, until fully incorporated. (Adding all at once may cause separation.)
Mix cake flour and matcha powder together, sift into the bowl, and fold gently with a spatula until no dry flour remains. Avoid circular stirring—use a “cut and fold” motion to prevent gluten formation. The dough should be smooth and soft.
Step 2. Shape and Bake the Cookies
Divide the dough into 9 pieces (about 50g each). Roll into balls and place on a parchment-lined baking tray.
Use a bottle cap or similar tool to press a 1cm-deep indent in the center of each dough ball (do not press through). Leave 3cm between cookies to allow for spreading.
Preheat the oven to 170°C (340°F) for 10 minutes. Bake for 20 minutes, until the edges are slightly golden and the matcha color looks even.
Remove and let cool completely on a wire rack. The cookies will crisp up as they cool, and the indent will stay intact.
Step 3. Make the Cheesecake Filling & Assemble
Beat softened cream cheese and sugar with a mixer on low until smooth and lump-free (about 2 minutes).
Add cold heavy cream in 2 parts, continuing to beat until the mixture thickens and becomes silky. The filling should be thick enough to pipe without running. Chill for 10 minutes.
Transfer filling into a piping bag fitted with a round nozzle. Pipe into the indent of each cooled cookie until full.
Sift a little matcha powder over the top for decoration. Chill the filled cookies for at least 30 minutes before serving for the best refreshing texture.
Tips & Key Points
Butter: Soften, don’t melt—otherwise, the cookies spread too much and lose their crumbly texture.
Egg addition: Add gradually to prevent separation and grainy dough.
Indent depth: Make it deep enough to hold filling, but not so deep it breaks through.
Filling texture: Beat until thick and smooth. If too runny, it won’t hold shape when piped.
Serving: Best enjoyed chilled—it tastes like a matcha ice cream cookie!
Storage
Store in an airtight container in the fridge for up to 3 days (the cheesecake filling stays creamy and chilled).
At room temperature, consume within 1 day.
Not recommended for freezing—the cream filling may separate after thawing.
These Matcha Ice Cheesecake Cookies are crispy, creamy, and refreshing—like a little bite of matcha heaven. Once you try them, they might just become your new favorite matcha dessert!
Matcha Ice Cheesecake Cookies – Crispy Outside, Silky Inside
Ingredients
Matcha Cookie Base
- 135 g butter softened, not melted
- 50 g sugar
- 55 g egg beaten
- 210 g cake flour low-gluten flour
- 5 g high-quality matcha powder
Cheesecake Filling
- 100 g cream cheese softened
- 20 g sugar or reduce to 15g if you prefer less sweet
- 50 g cold heavy cream
Decoration
- A little matcha powder sifted on top for garnish
Instructions
Step 1. Make the Matcha Cookie Dough
- In a large bowl, beat softened butter and sugar with an electric mixer on low speed until just combined and slightly lighter in color (about 1 minute). Do not overbeat.
- Add the beaten egg in 2–3 additions, mixing for 30 seconds each time, until fully incorporated. (Adding all at once may cause separation.)
- Mix cake flour and matcha powder together, sift into the bowl, and fold gently with a spatula until no dry flour remains. Avoid circular stirring—use a “cut and fold” motion to prevent gluten formation. The dough should be smooth and soft.
Step 2. Shape and Bake the Cookies
- Divide the dough into 9 pieces (about 50g each). Roll into balls and place on a parchment-lined baking tray.
- Use a bottle cap or similar tool to press a 1cm-deep indent in the center of each dough ball (do not press through). Leave 3cm between cookies to allow for spreading.
- Preheat the oven to 170°C (340°F) for 10 minutes. Bake for 20 minutes, until the edges are slightly golden and the matcha color looks even.
- Remove and let cool completely on a wire rack. The cookies will crisp up as they cool, and the indent will stay intact.
Step 3. Make the Cheesecake Filling & Assemble
- Beat softened cream cheese and sugar with a mixer on low until smooth and lump-free (about 2 minutes).
- Add cold heavy cream in 2 parts, continuing to beat until the mixture thickens and becomes silky. The filling should be thick enough to pipe without running. Chill for 10 minutes.
- Transfer filling into a piping bag fitted with a round nozzle. Pipe into the indent of each cooled cookie until full.
- Sift a little matcha powder over the top for decoration. Chill the filled cookies for at least 30 minutes before serving for the best refreshing texture.
