Cold weather has finally arrived here in Northern California and that means lots and lots of baking will be taking place in our kitchen. Which also means that I finally get to bring to fruition all kinds of baked goodness that I have been dreaming up. These matcha cheesecake brownies are one of the things I have been dreaming of and since this weekend was filled with wind and rain, it was the perfect opportunity to warm the house (and our bellies) with these sweet treats.

matcha cheesecake brownies

Matcha has become one of our very favorite flavors. Not only do we love drinking a matcha latte in the morning when we rise, but our matcha love continues to spread into more and more matcha inspired food creations in our kitchen. Matcha adds such a depth of flavor to baked goods and in this case, it is the ideal contrast to the sweetness of brownies. Similar to adding salt to something sweet, matcha imparts a savory element that lends this dessert a sophisticated nuance that is quite intriguing.

matcha cheesecake brownies

matcha cheesecake brownies

matcha cheesecake brownies

Brownie batter gets topped with matcha infused cheesecake and then dollops of brownie batter get swirled into the matcha cheesecake layer for an effect that gives these brownies their signature marbled look.

matcha cheesecake brownies
matcha cheesecake brownies
matcha cheesecake brownies
matcha cheesecake brownies

matcha cheesecake brownies

…I could stare at this all day…

matcha cheesecake brownies

Warm out of the oven or cooled and then chilled in the refrigerator – either way you enjoy these matcha cheesecake brownies, they  are so much better than plain brownies, because what could be better than combining cheesecake with brownies anyway? Add some matcha to the mix and you have one incredible dessert.

matcha cheesecake brownies

The brownie base bakes up beautifully, the matcha cheesecake layer stays soft & tender, and that brownie batter swirl on top gets slightly crisp in just the right way to make these matcha cheesecake brownies a winning combination that you are sure to fall in love with.

matcha cheesecake brownies


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 9 or 16 squares



  • 8 oz (225g) cream cheese, room temperature
  • 1/4 cup (75g) sugar
  • 1 tbsp (12g) Encha organic culinary matcha (or other high quality matcha)
  • 4 oz (115g) white chocolate, melted
  • 1 egg, room temperature
  • 6 tbsp (85g) unsalted butter, diced
  • 5 1/2 oz (160g) semi-sweet baking chocolate
  • 1/2 cup (120g) sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (70g) sweet rice flour (or sub all purpose flour if gluten is not a concern)
  • 1 tbsp (4g) cocoa powder
  • 1 tbsp (4g) tapioca starch/flour
  • 1/4 tsp salt


  • Pre-heat the oven to 350f degrees & line an 8x8 inch square baking pan with parchment paper
  • In the bowl of your stand mixer fitted with the paddle attachment, beat cream cheese & sugar on medium speed until smooth, stopping to scrape the bowl with a spatula the bowl as needed
  • Stop the mixer & sift the matcha into the cream cheese & beat until fluffy, a few minutes
  • Add in the melted white chocolate & egg, beat until mixture is well combined
  • In a medium saucepan, melt butter over medium heat. Turn heat to low, add chocolate & stir until just melted. Remove from heat & whisk in the sugar. Whisk in eggs, vanilla, sweet rice flour, tapioca starch, cocoa powder & salt, mix until well combined.
  • Portion about 3/4 of brownie batter into the prepared pan. Add the matcha cheesecake to the top of the brownie batter in an even layer.
  • Add the remaining 1/4 of the brownie batter to the top of the matcha cheesecake layer in tablespoon dollops. Use the tip of a paring knife to swirl the brownie batter & matcha cheesecake into a marbled pattern.
  • Bake the brownies on the center rack for 30 minutes. Let the brownies cool completely in the pan. Lift the brownies out of the pan by the parchment paper. Slice into 9 or 16 squares, depending on how large you want your slices.
  • Brownies will last 2 days at cool room temperature, 5 days in the refrigerator, or 1 month double wrapped in the freezer.


*To achieve a beautiful green hue with your matcha cheesecake, we highly recommend using a top quality culinary matcha like ENCHA. Low quality matcha will not be vibrant green, but instead will result in a dull brownish color.

*Inspired by the Bojon Gourmet Espresso Cheesecake Brownies

{ 31 comments… add one }
  • Neriya October 19, 2016, 12:25 am

    How many eggs for the chocolate?

    • bella October 19, 2016, 11:46 am

      2 eggs! Thank you for catching that Neriya! I updated the ingredients list for the brownies! :)

      • Vero November 1, 2016, 6:06 am

        Looks so good, I’m gonna try these! :) I can’t see the ingredient list here nor the instructions?

        • bella November 2, 2016, 1:02 pm

          Hi Vero,
          There was a problem with the recipe app and I have corrected it! You should see the ingredients & instructions now!

  • Vasudha October 31, 2016, 11:07 pm

    Pl can you send me the recipe for the matcha brownies

    • bella November 2, 2016, 1:17 pm

      Hi Vasudha! I fixed the recipe, it vanished somehow, but you should be able to see it now! Thank you!

  • Tina October 31, 2016, 11:24 pm

    I would love to try and make this. It looks delicious! Where can I find the ingredients list?

    • bella November 2, 2016, 1:14 pm

      Hello Tina! There was a bit of a problem with the recipe, it was not showing up for some reason, but it has been resolved now! Enjoy! :)

  • Nadia November 1, 2016, 2:17 am

    Hi :)
    Where is the recipe? I can’t find it.
    Thank you for inspiration,

    • bella November 2, 2016, 1:04 pm

      Hi Nadia!
      The recipe is back up on the post! It disappeared somehow!? You’re so welcome, thank you for the comment!

  • Lucimara November 1, 2016, 7:28 pm

    Congratulations for the wonderful blog!!
    I really loved this MATCHA CHEESECAKE BROWNIES !!
    It´s so beautiful.Could you please send me a recipe?
    Thank you so much,

    Lucimara Lima

    • bella November 2, 2016, 12:52 pm

      Hello Lucimara! Thank you so much for your comments! Unfortunately there was a problem with the recipe and I have resolved it now! You should be able to see the recipe now! Take care!

  • Christine November 2, 2016, 12:39 am

    Hi! I didn’t see the ingredients list and recipes. Can you tell me where I can find it?

    • bella November 2, 2016, 12:48 pm

      Hi Christine! Something strange happened & the recipe was not showing up! I have fixed it & you should be able to see the recipe now! Sorry about that!

  • Milly November 20, 2016, 11:15 am

    Hi there!

    I don’t do dairy, are there ingredient supplements that could work for a dairy free version? Like coconut milk/Creme etc? Thanks so much!


    • bella November 20, 2016, 11:51 am

      Hello Milly! There are plant based versions of cream cheese that you could definitely try substituting with and you could substitute with plant based margarine for the butter! Hope that helps!

  • Marcia Molnar December 8, 2016, 10:13 am

    Beautiful & Delicious
    I usually don’t like to mess with chocolate but this was a brilliant pairing of flavors! When I make it again, I think I will attempt to make a cheesecake instead of brownies. I can see it on the plate now…

    • bella December 8, 2016, 10:15 am

      Thank you Marcia! I bet that cheesecake will be amazing!

  • Enzo Matcha May 20, 2017, 6:53 am

    Love the recipe! Thank you for the update, it’ll be wonderful if we could share this awesome recipes with our matcha buyers… Please let us know if you would consider this, thank you again for such a wonderful matcha brownie recipe.

    • bella | ful-filled May 22, 2017, 7:10 pm

      Hello! Thank you for the lovely comment! I will follow up with you by email!

  • Debbie August 13, 2017, 8:46 pm

    Hi, how many eggs for the matcha cheesecakes and how many eggs for the brownies batter? Thanks!

    • bella | ful-filled August 19, 2017, 9:51 pm

      The recipe lists 1 egg for the cheesecake layer and 2 eggs for the brownie batter!

  • Carrie August 20, 2017, 1:17 am

    My matcha doesn’t stay green when I bake it in the oven, is there something I’m supposed to do to keep the nice green colour?

    • bella | ful-filled August 22, 2017, 10:34 pm

      Hmmmm…I would say that it may be the type of matcha you are using. Higher quality matcha brands will yield a green end product. We use and love Encha brand matcha…if you need help knowing which brands are reliable, just let me know where you are based (US, UK, Europe, etc.) and I can help point you in the right direction!

      • Carrie August 28, 2017, 10:30 pm

        Thank you so much! I’m based in Australia and used Zen Wonders Matcha brand green tea.

  • Catherine August 22, 2017, 12:46 am

    These look absolutely stunning!
    I was wondering, if I make these with regular all purpose flour, do I still need to add the tapioca starch?

    I’m planning on making these today, I can’t wait!

    Super thanks for your answer!

    • bella | ful-filled August 22, 2017, 10:32 pm

      You should be able to get away with just using all purpose flour Catherine! I hope you enjoy them!

      • Catherine August 22, 2017, 11:16 pm

        Thanks Bella!

        I don’t really mind adding the starch, but I figured it was needed because there is no gluten in the original recipe and the starch helps with binding!
        Super thanks for your answer!

        • bella | ful-filled August 23, 2017, 12:26 pm

          You are very welcome! Happy baking!

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