This lime matcha molten cheesecake combines the zesty sweetness of lime with the earthy aroma of matcha. The outside is soft and fluffy, while the inside stays slightly molten and creamy — giving every bite a rich, layered texture that’s refreshing, not heavy.

If you love lime desserts, you might also enjoy my Lime Jelly Cheesecake or Matcha Lime Cheesecake. But this molten cheesecake is truly special — perfect for summer!

Ingredients

Matcha cake base

40 g cake flour
27 g milk
27 g corn oil
2 eggs (separated)
30 g granulated sugar

Lime cheesecake layer

190 g cream cheese (softened)
5 g gelatin sheets (soaked in ice water, melted over hot water)
120 g heavy cream
40 g granulated sugar
3 g matcha powder
Milk, as needed
1 lime (for juice & garnish)

Instructions

1. Make the matcha cake base

In a bowl, whisk together milk and corn oil until emulsified.

Sift in cake flour, mix until no dry flour remains.

Add egg yolks and stir into a smooth batter.

In a clean bowl, whip egg whites with sugar until soft peaks form (when the whisk is lifted, the tip curves slightly).

Fold one-third of the whipped egg whites into the batter to lighten it. Then pour this mixture back into the remaining egg whites and gently fold until fully combined.

Pour into a lined baking tin, smooth the surface, and bake in a preheated oven at 150°C (300°F) for 25–30 minutes.

Let cool, then cut out cake rounds using your mold and place them at the bottom.

2. Make the lime cheesecake layer

Beat cream cheese until smooth, then mix in the melted gelatin.

In another bowl, whip heavy cream with sugar until it reaches a yogurt-like consistency. Fold into the cheese mixture.

Dissolve 3 g matcha powder in a little milk. Add to 100 g of the cheese mixture, mix well, and pipe into the mold.

To the remaining cheese mixture, add juice from ½ lime and mix. Pipe on top of the matcha layer.

Refrigerate for at least 1 hour until set.

3. Finish

Sprinkle lime zest on top for garnish.

Serve chilled and enjoy the creamy, molten center!

Tips & Notes

Molten texture: The cake is ready when the surface has set but the center still jiggles slightly.

Lime zest: Use only the yellow-green outer zest, not the white pith, which tastes bitter.

Matcha quality: High-grade matcha gives a brighter color and fresher aroma.

Storage: Refrigerate for up to 3 days or freeze for up to 1 week.

This Lime Matcha Molten Cheesecake is fragrant, tangy, and creamy all at once — the perfect light yet indulgent treat for warm days. For another variation, try my Chocolate Crusted Molten Cheesecake next!