Lemon Cheesecake Iced Matcha
This Lemon Cheesecake Iced Matcha blends earthy matcha with creamy lemon cheesecake foam for a refreshing, layered café-style drink. Bright citrus lifts the green tea while the rich topping adds dessert-like indulgence, creating a balanced iced matcha that feels elegant, unique, and perfectly refreshing.
Servings: 2
Equipment
- Matcha whisk
- Small mixing bowl
- Hand whisk or frother
- Tall clear glass
- Measuring spoons
Ingredients
- 1 tsp ceremonial-grade matcha powder
- ¼ cup hot water
- 1 cup milk
- 1–2 tsp honey or sweetener
- 1 cup ice
Instructions
- Sift matcha powder into a bowl. Add hot (not boiling) water and whisk in a zigzag motion until smooth and frothy.
- In a separate bowl, whisk softened cream cheese until smooth. Add heavy cream, powdered sugar, vanilla, lemon zest, and lemon juice. Whip until thick but pourable.
- Fill a tall glass with ice. Pour milk over ice.
- Add whisked matcha over the milk to create layers.
- Spoon lemon cheesecake foam gently on top.
- Serve immediately. Stir before drinking or sip through layers for full flavor experience.
Notes
- Do not use boiling water for matcha
- Sift matcha to avoid clumps
- Use fresh lemon zest for best flavor
- Foam should be soft and pourable, not stiff
- Oat milk blends best for creamy texture
- Reduce sugar if using sweetened milk
- For dairy-free version, use vegan cream cheese and coconut cream