Name: Gluten-Free Matcha Cheesecake Frankensteins Recipe
Prep time: 25 min
Cook time: 16 min
Total time: 2 h 41 min
Cuisine: Japanese-inspired
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 tablespoons 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 16 reviews

If you’re someone who loves a fun twist on a classic dessert and you need to keep things gluten-free, then you’re in for a real treat with this Gluten-Free Matcha Cheesecake Frankensteins Recipe. Imagine creamy, vibrant matcha cheesecake layered on a rich chocolate crust, then decorated to look like cute little Frankensteins—how fun is that? I promise, this recipe isn’t just adorable, it’s downright delicious and surprisingly easy to make. Stick with me, and I’ll walk you through every step so your Frankensteins turn out perfect every time!

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Why This Recipe Works

Perfect Blend of Flavors: The earthy matcha pairs beautifully with a rich, chocolatey crust for a balanced, unforgettable taste.
Gluten-Free and Accessible: Using a homemade gluten-free crust means anyone can enjoy this treat without sacrificing texture or flavor.
Fun and Festive Presentation: Decorating with black sesame icing to create Frankenstein faces turns dessert time into a festive event.
Stable and Creamy Texture: Whipping the cream to firm peaks and folding it carefully ensures a fluffy yet stable cheesecake filling every time.

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

Getting the ingredients right is half the battle, and for this Gluten-Free Matcha Cheesecake Frankensteins Recipe, each element serves a purpose. From the buttery chocolate crust to the vibrant matcha in the filling, everything comes together for a dessert that’s as satisfying to make as it is to eat.

Heavy Cream: Whipping this creates the light, airy texture that gives the cheesecake its perfect fluffy finish.
Full-Fat Cream Cheese: It’s the base of the cheesecake, so using full-fat and room temperature ensures smoothness and richness.
Powdered Sugar: Sifted to avoid lumps and sweeten the filling evenly without graininess.
Pure Vanilla Extract: Adds subtle warmth and depth to balance the matcha’s bitterness.
High-Quality Matcha Powder: This is the star—choose ceremonial or latte grade for that vibrant green color and a smooth, earthy flavor.
Gluten-Free Chocolate Crust Flours (Almond, Oat, Tapioca): These provide structure and flavor while keeping the crust tender and crumbly.
Unsweetened Dutch-Processed Cocoa Powder: Brings rich chocolate flavor and a beautiful dark color to the crust.
Cold Unsalted Butter: The fat in butter binds the crust, giving it that perfect crispness and flavor.
Black Sesame Seeds, Powdered Sugar, Coconut Oil, Salt (for Icing): These create a glossy, smooth black icing that adds both visual fun and a nutty taste.

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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.

Tweak to Your Taste

I often like to make this Gluten-Free Matcha Cheesecake Frankensteins Recipe my own by tailoring the sweetness or adding little creative touches. It’s a recipe that really welcomes customization—so don’t be shy to experiment!

Matcha Intensity: If you love super vibrant matcha flavor like I do, I suggest adding a little extra matcha powder—just be sure to balance sweetness so it doesn’t get bitter.
Cookie Crust Swap: Sometimes I swap the homemade crust for crushed gluten-free chocolate cookies and melted butter when I’m short on time—it still tastes amazing and saves a step.
Dairy-Free Variation: Have tried using coconut cream instead of heavy cream for a dairy-free option, but you might want to chill the cheesecake a bit longer to firm up.

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

Step 1: Making the Chocolate Crust

First up, the crust! This part can feel a bit tricky, but once you see how simple it is to get buttery, chocolaty, and gluten-free, you’ll never look back. Mix your almond flour, oat flour, cocoa powder, sugar, salt, and butter until it clumps together like wet sand. Press it firmly into your pan—don’t forget to prick it with a fork so it bakes evenly without puffing up. Pop it into the oven for around 16 minutes, then while it’s still warm, press it down once more with a cup to keep it tight and solid. Pro tip: If you’re short on patience like me, toss the crust in the fridge to cool faster before filling.

Step 2: Whipping Up the Matcha Cheesecake Filling

Next, the star of the show: the matcha cheesecake filling. Whip your heavy cream until you get firm peaks—that silky texture will make your cheesecake light and fluffy. Separately, beat softened cream cheese with powdered sugar and vanilla until smooth and airy. Then sift in your matcha powder; this step is key to avoid lumps and get that beautiful green color throughout. Fold in your whipped cream gently, just until combined—you don’t want to deflate that lightness. If you want to make the Frankenstein eyes, save about two tablespoons of this mixture for piping later.

Step 3: Combining and Chilling

Pour your creamy filling evenly over the cooled crust and smooth it out with an offset spatula. Pop the whole thing into the fridge to chill for at least 2-3 hours—this step is crucial to let the flavors set and the cheesecake firm up. While it chills, you can prepare your black sesame icing to decorate your little Frankensteins.

Step 4: Making the Black Sesame Icing

I love this contrast the icing adds both visually and in flavor. Toast your black sesame seeds, then pulse them in a blender with powdered sugar, coconut oil, and salt until silky smooth. This paste gets piped on as hair, pupils, and the mouth for your Frankenstein masterpieces. Keep it chilled to firm up so piping is easier and cleaner.

Step 5: Decorating Your Cheesecake Frankensteins

After your cheesecake bars are well chilled and sliced into neat rectangles, grab the reserved cheesecake filling and pipe two dots for eyes on each bar. Then add detail with your black sesame icing: give them wild hair, creepy pupils, and stitched mouths. It’s so satisfying to see your Halloween or party dessert come to life this way! Chill again briefly if needed before serving.

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Pro Tips for Making Gluten-Free Matcha Cheesecake Frankensteins Recipe

Use Room Temperature Cream Cheese: This helps achieve a smooth filling without lumps, making mixing easier and results silkier.
Sift Your Matcha Powder: It prevents clumps and ensures the color and flavor spread evenly throughout the cheesecake.
Don’t Overmix the Whipped Cream: Fold gently to keep the airy texture intact—this makes the cheesecake light yet creamy.
Press Warm Crust for Extra Firmness: Pressing the crust while warm sets it up nicely for a sturdy base that holds the cheesecake without crumbling.

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 generally keep the garnish simple since the Frankenstein faces steal the show—but a light dusting of extra matcha powder or even some toasted black sesame seeds sprinkled around the edges adds a lovely nutty complement. Sometimes, I add tiny edible gold flakes for a festive shimmer during special occasions just to elevate the presentation.

Side Dishes

To accompany these fun bars, I like pairing them with a light green tea or citrus-forward sparkling water to cut through the richness. Fresh berries or a small fruit salad with kiwi and oranges add a pop of color and brightness that complements the creamy, earthy matcha cheesecake well.

Creative Ways to Present

If you’re serving these at a party, arrange the cheesecake Frankensteins on a slate platter with some Halloween-themed props like faux spider webs or autumn leaves around to get everyone excited. For a kid-friendly twist, try piping simple monster faces with different colored icing or add candy googly eyes for even more fun.

Make Ahead and Storage

Storing Leftovers

Once decorated and chilled, these cheesecake bars keep beautifully in an airtight container in the fridge for up to 3 days. I always recommend storing them single-layered so the decorations don’t get squished, and bring them out about 15 minutes before serving for the best texture.

Freezing

I’ve frozen leftover cheesecake bars a couple of times when I had extras. Wrap each bar tightly in plastic wrap and place them in a freezer-safe container. They freeze well for up to 1 month. Thaw overnight in the fridge before serving; the texture remains creamy and smooth after freezing!

Reheating

Since cheesecake is best served chilled, I don’t recommend reheating. But if yours feels a little too firm from the fridge, just let the slice sit at room temperature for 10-15 minutes before you enjoy. That little resting time really brings out the creaminess without losing the structure.

FAQs

Can I use regular matcha or do I need a special kind for this cheesecake?

For the best flavor and vibrant color in this Gluten-Free Matcha Cheesecake Frankensteins Recipe, I highly recommend using ceremonial or latte grade matcha powder. These grades are finely ground and have a smooth, mild flavor that’s perfect for creamy desserts. Culinary grade can be a bit more bitter and gritty, which might affect the texture and taste.
What if I don’t have all the gluten-free flours for the crust?

No worries! You can substitute the crust with about 2 cups of crushed gluten-free chocolate cookies mixed with 4 tablespoons melted butter. Press this mixture firmly into your pan, and optionally bake it for about 9 minutes to set. If you’re in a rush, even chilling it until firm works well for a sturdy base.
How do I prevent the cheesecake from cracking?

This cheesecake is no-bake, which helps prevent cracking common in baked cheesecakes. Just be gentle when folding the whipped cream into the cream cheese mixture and make sure to chill the cheesecake fully before slicing. Using room temperature cream cheese also keeps your filling smooth and helps avoid any cracks.
Can I make this recipe ahead of time for a party?

Absolutely! In fact, making it a day ahead is ideal. The cheesecake needs at least 2-3 hours to set, but chilling overnight lets the flavors meld beautifully. Just decorate with the black sesame icing the same day or a few hours before serving to keep the details fresh and sharp.

Final Thoughts

This Gluten-Free Matcha Cheesecake Frankensteins Recipe is one of those desserts I always come back to, whether it’s for a festive gathering or just a special treat. It’s playful, full of flavor, and surprisingly simple to whip up—even if cheesecake isn’t usually your jam. I love how the rich chocolate crust grounds the bright matcha filling, while the fun decoration always sparks a smile. Trust me, once you try it, you’ll want to make these Frankensteins again and again—and honestly, why not? Happy baking, friend!