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Matcha Marble Cheesecake Brownies

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March 10, 2023

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  • 2 large whole eggs
  • 3/4 cup neutral vegetable oil
  • 2/3 cup granulated sugar
  • 3 packets of The Republic of Tea U•Matcha single sips powder (sifted)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 3/4 cup all-purpose flour

Cheesecake filling:

  • 3/4 cup Philadelphia cream cheese (softened to room temperature)
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 egg yolks (room temperature)


Matcha brownie batter:

  • Preheat oven to 350°F.
  • Line the bottom of an 8″ x 8” baking pan with parchment paper.
  • In a mixing bowl, whisk together the eggs, oil, sugar, sifted matcha powder, vanilla, and salt.
  • Using a spatula, gently fold in the flour into the egg mixture, being careful not to overmix. Set batter aside.

Cheesecake filling:

  • Using a stand mixer with the paddle attachment, on low speed, beat together the softened cream cheese, sugar, vanilla and egg yolks until smooth and creamy.


  • Spread a layer of the matcha brownie batter into the bottom of the baking pan. Save about 4 tablespoons of batter for the top.
  • Put in a layer of the cheesecake filling on top of the matcha brownie batter.
  • Scoop the remaining 4 tablespoons of matcha brownie batter in separate dollops over the top of the cheesecake filling.
  • Run a butter knife through the batter in a zig zag line vertically and horizontally to create a swirl through the cheesecake and brownie mixture.
  • Tap the baking pan onto the countertop a couple of times to release any trapped air.
  • Bake at 350°F about 27-30 mins, or until set in the middle. Remove from the oven and let cool before cutting into squares.
  • Store in an airtight container for a day at room temperature, or in the refrigerator for up to 3 days.