Cold refreshing green tea topped with a creamy thick layer of rich cream cheese foam. This delicious drink is unique and impossible to resist.
Originating from Asia, cheese tea is all the rage these days! There are boba shops serving this addicting beverage on their menu everywhere in Taiwan and has since gained popularity here in the U.S as well.
Normally, I don’t buy into food trends too much, but I have to say that cheese tea is one that really lives up to the hype!
What is Cream Cheese Foam Green Team, also known as cheese tea?
Cream Cheese Foam Green Tea is a combination of creamy, slightly sweet and salty cheese foam topped over cold green tea.
There are many variations with cheese tea and I have yet to taste one I haven’t liked.
Our version here is a more healthy, sugar-free and keto friendly cheese tea with the same taste and texture sold at boba shops.
However, if you prefer, you can easily sub a couple of ingredients to make a traditional cheese tea using this same exact recipe!
What does cheese tea recipe taste like?
The cheese tea topping is similar to whipped cream with a runnier consistency.
It’s rich, creamy, sweet, with a salty cream cheese flavor. It pairs unusually well with cold green tea and the layers create an aesthetically pleasing beverage.
What ingredients are needed to make cream cheese foam green tea?
- Cream Cheese (room temperature)
- Whipping Heavy Cream
- Half and Half (or milk)
- Sea Salt
What are the instructions for making the cream cheese foam?
Making the cheese foam is very simple.
Add in all the ingredients for the cheese mixture and combine using a hand or stand mixer until medium peaks form.
You can also whisk by hand however, it will take you quite a while.
What type of tea makes the best cream cheese foam cheese tea?
- Green Tea
- Oolong Tea
- Jasmine Tea
- Black Tea
How do you drink cream cheese foam green tea?
If you’re familiar with other bubble tea drinks, you’re probably used to drinking them from a straw.
To get the most out of cheese tea, instead of using a straw, you drink it straight from the cup so that you get a little bit of the cheese foam and green tea in every sip.
Just beware of the milk mustache!
Did you have any tips for making this cream cheese foam recipe?
- Refrigerate the leftover cheese foam in a covered container for up to 5 days.
- Brew strong tea using loose leaf tea.
- To make cold tea without watering it down from ice cubes, you can make the tea in advance and place it in the refrigerator.
- Don’t mix. Drink from the cup so that you get a little bit of cheese foam and tea in every sip.
- You can also substitute half and half for milk.
Looking for other cream cheese foam recipes?
- Cream Cheese Foam Coffee
- Matcha Cream Cheese Foam Milk Tea
- Cream Cheese Foam Strawberry Smoothie
- Peach Cream Cheese Tea
- Pumpkin Cream Cold Brew
Now, let’s get started making this Cream Cheese Foam Green Tea recipe!
- Prepping Time 10M
- Total Time 10M
- Net Carb/Serv ~1g
- Servings 2
- 2 tsp Jasmine Loose Leaf Tea
- 12oz Hot Water (for tea)
- 1 Cup Ice
- 3oz Cream Cheese (room temperature)
- 3 tbsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 1/2 Cup Whipping Cream
- 1/4 Cup Half and Half
- 1/2 tsp Sea Salt
1) Gather all the ingredients.
2) In a medium mixing bowl, add sweetener and cream cheese. Beat on high until smooth and creamy. About 3 minutes with a hand mixer.
3) Add half and half, whipping cream and sea salt to the mixing bowl and beat until thick and frothy but still slightly runny. About 3 minutes with a hand mixer.
4) Use your preferred method to steep tea leaves. My go-to is using the bottom dispensing tea pot for the simplicity and ease. Note – I recommend steeping the tea for at least 5 minutes or longer to ensure a strong brew.
5) In a serving glass, pour tea over ice. You can add additional sweetener if you prefer your tea sweet (we recommend adjusting per tsp of sweetener).
6) Spoon whipped cream mixture on top of iced green tea. Optional – sprinkle a little sea salt on top. Note – when drinking, don’t mix. Drink with foam on top.
Hope you enjoy your Cream Cheese Foam Green Tea!
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Cream Cheese Foam Green Tea
- 2 tsp Jasmine Loose Leaf Tea
- 12 oz Hot Water for tea
- 1 Cup Ice
- 3 oz Cream Cheese room temperature
- 3 tbsp Sweetener sugar alternative, sugar or preferred sweetener
- 1/2 Cup Whipping Cream
- 1/4 Cup Half and Half
- 1/2 tsp Sea Salt
- Gather all the ingredients.
- In a medium mixing bowl, add sweetener and cream cheese. Beat on high until smooth and creamy. About 3 minutes with a hand mixer.
- Add half and half, whipping cream and sea salt to the mixing bowl and beat until thick and frothy but still slightly runny. About 3 minutes with a hand mixer.
- Use your preferred method to steep tea leaves. My go-to is using the bottom dispensing tea pot for the simplicity and ease. Note - I recommend steeping the tea for at least 5 minutes or longer to ensure a strong brew.
- In a serving glass, pour tea over ice, add sweetener and stir to dissolve. You can adjust sweetness level to your liking (we recommend adjusting per tsp of sweetener).
- Spoon whipped cream mixture on top of iced green tea. Optional - sprinkle a little sea salt on top. Note - when drinking, don't mix. Drink with foam on top.
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Just made this. Thank you! Do you know how many days the cheese topping would last in the fridge?
You are very welcome! We never fully tested it, but we had one in the fridge for 3 days and it was still good! I’m sure it could last longer though.
How much does this make, did some calorie counting and with the measurements you had it was 605 calories. Is that for 2 so 302.5 calories for each cap or does it make more than 2 caps?
Hey Brandon! It depends on how much you use per drink, but would say probably between 3-5.
I just realize it is actually a whipped cream not like grated cheese as a topping LOL
Hey Grayson! Haha, yeah, it’s whipped cream cheese so fluffy!
Can you substitute the monkfruit with sugar?
Hey Amy! Yup, monkfruit is a 0 carb 1:1 sub for sugar, so if you don’t care about carbs, just swap out for sugar!
Thank you so much for this recipe. I would give up my low carb diet just to have Tea with cheese topping from Happy lemon but I guess I don’t have to compromise my diet anymore. This is a life saver. Milk Tea is life but Low Carb Diet if lifer!
Hey Sherry! You’re welcome and glad it helped!
Hi, I don’t have half and half and, instead of whipping cream, I have heavy cream. Would the heavy cream substitute for both the half and half and the whipping cream, since it would have more hold and texture than the whipping cream and more fat than the half and half? Have you ever tried it with heavy cream? Does it freeze well?
Hi! Whipping cream and heavy cream is the same thing, and half and half is just 50% heavy cream 50% milk. So you could sub out by using 5/8 cups of heavy cream and 1/8 cup milk or just use straight heavy cream as you suggested (will be slightly thicker).
We never have frozen this so can’t comment but it does on the in fridge 3-4 days.
Hey, I want to make this and I’m not sure whether the whipping cream should be whipped or not
Hello! When you add the whipping/heavy cream, it’s not whipped and in liquid form. But once you beat it with a hand mixer, the entire mixtures becomes ‘whipped’. Hope that answers your question.
hi! I tried this tonight with coconut cream instead of heavy whipping cream, and subbed 1 Tbsp of the Swerve with maple syrup – and it’s delicious!! thank you so much for the recipe!
Hey Christine! Thanks for the feedback and glad you liked the recipe!
I’ve been keto for about a month now and this SAVED ME! I’ve been missing Happy Lemon the most, and this is pretty darn near close! I didn’t see the comments earlier about the half and half (doh), but did an “at home” version for it from the web that suggested butter and milk (I used almond milk) – couldn’t even tell.
Definitely rich and delicious.
I doubled the recipe too, and my only preference is that I cut down the monk fruit sweetener to ~4.5 tbs total, and it was just fine for me. Next time I might try just 2 (meaning per serving) and see if that gets me where I need to be. Artificial sweeteners aren’t apparently my body’s favorite, so that’s just my necessity! Otherwise, did I mention lifesaver??
Hey Rachel! You’re welcome and glad you found your lifesaver! Thanks for the great feedback and hope you stay safe and healthy!
Did everyone use granular or powdered sweetener. I have both and am leaning toward powder, but I’m running low- so was thinking of using granular. TIA
Hello! We used granular sweetener for this recipe.
Hey there, how are you?
Thanks for the recipe. Wondering if it’s possible to omit the sweetener for the whipped cream /cream cheese step? Is it just for flavour, or does it help with the cream mixture to foam up? Thank you
Hi Jo! You’re welcome for the recipe. The whip cream cheese should still whip up without sweetener, but will obviously alter the flavors.
Glad you liked it!
Hi, thanks for the recipe. What’s 1/2 and 1/2? I don’t think we have it here here in Australia. Is there a healthy substitute for it? Thanks
Hello! Half n half is just a 50/50 blend between heavy cream and milk. You can make that or just replace it with milk if you aren’t too strict on carbs.
Amazing and so delicious! Usually costs me $6 CAD to get one drink with cheese foam at my favourite boba shop but this lasted for four drinks and was so much cheaper. Lifesaver! Will definitely keep using.
Hey Marian! So glad to hear you liked it and yes, way cheaper to make it at home with wholesome ingredients opposed to a boba shop!
Just made the cheese foam recipe and love it. Found all the ingredients at Sprouts. I get so much cheese foam when I go out and now I can make as much as I want at home and it is the best. Really love that it is low carb since I’m diabetic and counting carbs. Thanks so much and keep the recipes coming!
Hey Stephen! So glad you liked the recipe and it will also save you a ton of money making it at home!
Thank you so much for this recipe and your site! I’ve been having a few too many cheese foam/green tea drinks from local shops and spending too much on them. As I try to be Keto, the foam tastes delicious from these shops, but seems dangerous – as it’s not always sweet, but who knows how it’s made right? Now I know more of what it might be, but now can just make this myself and control the carbs for sure! I probably should cut out dairy but I love this stuff too much LOL – thanks again!
Hey Julie! You are very welcome and glad you enjoy our website! Yup, the best way of knowing what you are eating is just making it yourself!
Hello! Been thinking about making this at home. I see this thread is older but I have a question. Someone mentioned coconut cream, and that sounds amazing. So to make matcha tea I would just blend this into the tea? Tyvm!
Hello! The coconut cream would actually replace the heavy cream in the cream cheese mix. So you would simply follow the recipe and replace heavy cream with coconut cream. Hope that helps!