Name: Gluten-Free Matcha Cheesecake Frankensteins Recipe
Prep time: 25 min
Cook time: 16 min
Total time: 2 h 41 min
Cuisine: Japanese-American fusion
Ingredients: ⅔ cup heavy cream; 2 8-ounce full-fat cream cheese, room temperature; 1 cup powdered sugar, sifted; ½ teaspoon pure vanilla extract; 1½ tablespoon high-quality matcha powder; 1 gluten-free chocolate crust (see below); Optional: black sesame icing for decoration; ½ cup (59 g) super-fine blanched almond flour; ¼ cup + ½ tablespoon (30 g) unsweetened Dutch-processed cocoa powder; ¼ cup (30 g) gluten-free oat flour; 1 tablespoon (8 g) Bob’s Red Mill tapioca flour; 2 tablespoons (26 g) granulated sugar; ¼ teaspoon kosher salt; 4 tablespoons cold unsalted butter, cut into ¼-inch cubes; ¾ teaspoon pure vanilla extract; 1 cup toasted black sesame seeds; ¼ cup powdered sugar, sifted; ½ teaspoon coconut oil; ¼ teaspoon kosher salt

Jump to Recipe· 4.5 from 41 reviews

If you love cheesecake but are on the hunt for something that feels playful, delicious, and totally unique, let me introduce you to my Gluten-Free Matcha Cheesecake Frankensteins Recipe. It’s a fun twist on classic cheesecake—earthy, creamy matcha combined with a rich chocolate crust, all topped off with quirky Frankenstein faces made from black sesame icing. Whether you’re cooking for a fun gathering or just want to impress yourself in the kitchen, this recipe is a must-try. Trust me, I’ve made it a bunch of times and each bite is just fan-freaking-tastic.

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Why This Recipe Works

Gluten-Free & Crowd-Pleasing: The chocolate crust uses gluten-free flours or crushed cookies, so anyone with gluten sensitivity can indulge guilt-free.
Vibrant Matcha Flavor: Using high-quality matcha powder gives the cheesecake a beautiful green color and an earthy taste that’s not overpowering.
Perfect Texture Balance: Creamy whipped cream folded with smooth cream cheese creates a luscious, light filling that’s not too dense.
Fun & Customizable Decorating: The black sesame icing adds a fun twist for decorating Frankensteins, bringing whimsy without extra fuss.

There are six small rectangular green cakes arranged on a white marbled surface. Each cake has two white round candy eyes with black dots, a black zigzag line on top for hair, and a black stitched mouth made with icing. The green icing on the cakes is smooth and shiny, covering the entire top surface of each cake. The sides of the cakes show a darker layer beneath the green icing, adding depth. The cakes are spaced apart with some crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This recipe really shines because each ingredient plays a role in creating that perfect matcha cheesecake with a chocolate crunch. Plus, the ingredients are super approachable and easy to find, which makes the baking much less stressful!

Cream cheese: Full-fat, at room temperature, is key to achieving a creamy and smooth filling that isn’t grainy or lumpy.
Heavy cream: Whipped to firm peaks, it lightens the cheesecake and gives that lovely airy texture you want.
Powdered sugar: Dissolves easily for that velvety sweetness without grit.
Matcha powder: Using a high-quality ceremonial or latte grade matcha ensures vibrant color and authentic flavor. I love Encha Organic Latte Grade!
Almond flour: Provides a tender, nutty base in the crust that balances cocoa richness.
Dutch-processed cocoa powder: Adds deep chocolate flavor to the crust; unsweetened is best.
Oat flour & tapioca flour: These gluten-free flours help give the crust body and hold it together.
Butter: Cold, cubed butter makes the crust buttery and crisp once baked.
Vanilla extract: A splash brightens both filling and crust with warm, cozy notes.
Black sesame seeds (for icing): Toasted for a toasty depth that complements the matcha and chocolate beautifully.
Coconut oil: Helps smooth the sesame icing and firm it up after chilling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Gluten-Free Matcha Cheesecake Frankensteins Recipe is how easy it is to personalize. Whether you want to dial up the cocoa flavor, swap out the decorative details, or go dairy-free with some smart substitutions — it’s totally doable.

Crust Swap: If you’re short on time or ingredients, crushed gluten-free chocolate cookies mixed with butter make a solid crust — I’ve done it and it holds up great, especially if you chill instead of bake.
Dairy-Free Version: For a non-dairy twist, try using vegan cream cheese and coconut cream whipped to peaks — it changes the texture but still tastes amazing!
Decoration Flair: Instead of Frankensteins, try swirling the matcha filling with a bit of black sesame icing for an elegant marbled effect.

Step-by-Step: How I Make Gluten-Free Matcha Cheesecake Frankensteins Recipe

Step 1: Master the Crust

Start by lining an 8×8 pan with parchment – this makes removal a breeze later. In a mixer or food processor, sift together almond flour, cocoa powder, oat flour, sugar, and salt. Then add cold butter cubes and vanilla. Beat on medium-low until the mixture clumps together when pinched (about 3-5 minutes). It starts crumbly but keep going — that’s how you know it’s coming together. Press it evenly into the pan, prick with a fork, then chill for 15 minutes.

Pop the crust into the oven at 375°F for about 16 minutes. When done, quickly press down the crust again with a cup to help it hold together while cooling. I like to stick it in the fridge if I’m impatient, though letting it cool at room temp is fine too.

Step 2: Whip Up the Matcha Filling

While the crust cools, whip heavy cream to firm peaks in a stand mixer or with a hand mixer — this is what makes the filling light and fluffy, so don’t skip it. Set the whipped cream aside once ready.

Next, beat room-temp cream cheese until smooth and airy. On low speed, gradually add powdered sugar and vanilla, mixing until silky. Scoop out about 2 tablespoons of this filling and keep it aside in the fridge — you’ll use it for the eyes later.

Sift in high-quality matcha powder, then beat until the filling is perfectly smooth and green. Finally, fold in the whipped cream gently, preserving that airy texture.

Step 3: Assemble & Chill

Pour the matcha cream cheese mixture over your cooled crust and smooth the top with an offset spatula. Patience is key here—it’s worth chilling the cheesecake for 2-3 hours to let it set firm for clean slicing. When ready, slice into 12 rectangles, wiping your knife with a paper towel between cuts for pretty edges.

Step 4: Make the Black Sesame Icing & Decorate

While the cheesecake chills, pulse toasted black sesame seeds in a blender or processor until finely ground, then add powdered sugar, coconut oil, and salt. Blend until smooth and creamy. Transfer to a piping bag fitted with a small round tip and chill for 20 minutes to firm up.

Now for the fun part: use the reserved white filling to pipe two dots on each bar as eyes, then pipe the black sesame icing for hair, pupils, and that iconic Frankenstein mouth. Let them chill again until just before serving so the designs hold their shape.

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Tips from My Kitchen

Press Crust While Hot: When the crust’s fresh out of the oven, pressing it down with a cup helps it stay dense and holds crumbs together better than letting it cool untouched.
Don’t Overwhip the Cream: Stop whipping the cream once it holds firm peaks—you want it light and fluffy, not too stiff, to blend smoothly with the cream cheese.
Use a Sharp Knife for Slicing: For clean cheesecake bars, wipe your knife with a damp paper towel after every cut to avoid drag and crumbs.
Chill Decorated Cheesecake: Keep decorated bars chilled until serving to keep the black sesame icing firm and the Frankensteins looking cute.

How to Serve Gluten-Free Matcha Cheesecake Frankensteins Recipe

The image shows several square green cookies arranged on a white marbled surface. Each cookie has two small round white eyes with black centers near the top. Below the eyes, there is a black zigzag mouth that looks like stitched lines. At the top edge of each cookie, there is also a black wavy line looking like hair. The cookies appear to have two layers: a darker base and a smooth green frosting layer on top. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to keep it simple here: a dusting of extra matcha powder or a delicate sprinkle of toasted black sesame seeds adds a nice touch without overwhelming the Frankenstein vibe. Sometimes, a few fresh mint leaves on the plate brighten it up beautifully.

Side Dishes

This cheesecake pairs wonderfully with light teas—green tea or jasmine are my favorites to highlight the matcha’s green notes. If you’re serving more casually, a scoop of dairy-free vanilla ice cream adds a creamy counterbalance that people rave about.

Creative Ways to Present

For Halloween or themed parties, I’ve stacked cheesecake bars in tiers on a platter, adding edible eyes candy and fresh berries around like “monster eyes.” Another time, I arranged the Frankenstein faces among mini pumpkins and greenery for a spooky, festive dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

Once sliced and decorated, wrap leftover cheesecake bars tightly in plastic wrap or store them in an airtight container in the fridge. They keep their best texture and flavor for up to 3 days. Trust me, they rarely last that long!

Freezing

I’ve successfully frozen this cheesecake by wrapping individual bars in plastic wrap and then foil. Just thaw overnight in the fridge before serving — the texture remains surprisingly good, although I recommend skipping the decorating step before freezing and adding it fresh after thawing.

Reheating

Since it’s a chilled cheesecake, reheating isn’t necessary. If you prefer a softer texture, simply let the bar sit at room temperature for 10-15 minutes before enjoying. This really lets the flavors settle and the texture soften just right.

FAQs

Can I make the crust ahead of time?

Absolutely! You can bake the crust a day or two before assembling the cheesecake. Just store it in an airtight container and reheat briefly before adding the filling to ensure it’s crisp and fresh.
What if I don’t have matcha powder?

If you can’t find matcha, you could try substituting with culinary green tea powder, but the flavor and color won’t be as vibrant. I highly recommend investing in good-quality matcha, especially for this recipe, to get those signature taste and hue.
Is the black sesame icing difficult to make?

Not at all! It’s actually quite simple — just toast and pulse the seeds, then blend with powdered sugar, coconut oil, and salt until smooth. It’s hands-down my favorite part for adding playful decoration.
Can I make this recipe vegan?

You can with some smart substitutions: use vegan cream cheese and coconut cream for the filling, and replace butter in the crust with a vegan butter alternative. The texture and flavor shift a bit but it’s still delicious and definitely worth experimenting with!
How do I store leftover decorated Frankensteins?

Keep them in the fridge, covered loosely with plastic wrap or in an airtight container. The icing will stay firm for a couple of days, but I recommend serving within 3 days to enjoy optimal freshness and design.

Final Thoughts

Honestly, the Gluten-Free Matcha Cheesecake Frankensteins Recipe is one of those desserts that brings smiles before anyone even takes a bite. I love how the earthy matcha combines with chocolate crust and the charming black sesame faces make it a conversation starter every time. Whether you’re a seasoned baker or just want to wow friends with a fun homemade treat, give this recipe a whirl—you’ll be so glad you did. And hey, if you end up tweaking it or coming up with your own Frankenstein design, please share! I’m always here to swap tips and celebrate our kitchen adventures.