Matcha Mini Cheesecakes
If you’ve been on the hunt for a dessert that’s as delightful to look at as it is to eat, look no further! These Matcha Mini Cheesecakes are a stunning blend of creamy cheesecake goodness with the earthy, vibrant flavor of matcha. Topped with fresh strawberries and drizzled with chocolate, they are perfect for any occasion, whether it’s a cozy gathering or a festive celebration. With their individual portions, they’re also easy to serve and share, making them a crowd-pleaser. Let’s dive into this luscious treat!
Why It’s My Go-To
Matcha Mini Cheesecakes have quickly become a staple in my dessert repertoire. The combination of the creamy cheesecake with the unique flavor of matcha creates a beautifully balanced dessert that captivates both your eyes and your taste buds. The use of Oreo cookies for the crust adds a delightful crunch and a touch of indulgence that pairs perfectly with the rich filling. Plus, the vibrant green color is simply irresistible! These cheesecakes are easy to make, and the mini size means you can enjoy just the right amount without feeling guilty.
Shopping List
- 1 cup Oreo cookies (crushed, 4.8 oz or 135 g)
- 2 tablespoons unsalted butter (melted)
- 16 ounces cream cheese (2 packages, at room temperature)
- ¾ cup granulated sugar
- 2 eggs (at room temperature)
- 2 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
- 12 strawberries (with stems on)
- 1 cup white chocolate chips
- ¾ cup heavy cream
- 4 ounces semisweet chocolate chips
Hardware & Gadgets
- Mini muffin pan: Perfect for creating individual cheesecakes.
- Mixing bowls: Use for both the crust and filling.
- Electric mixer: Makes blending the cream cheese smooth and easy.
- Rubber spatula: Great for scraping down the sides of the bowl.
- Microwave-safe bowl: For melting chocolate.
- Piping bag (optional): For drizzling chocolate or cream if desired.
Matcha Mini Cheesecakes Cooking Guide
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.
Step 2: Form the Crust
Spoon about 1 tablespoon of the Oreo mixture into each cavity of the mini muffin pan. Press down firmly to form an even layer. Bake for 5-7 minutes, then remove from the oven and let cool while you prepare the filling.
Step 3: Make the Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until combined.
Step 4: Add the Eggs
Add the eggs one at a time, mixing well after each addition. This ensures a smooth, lump-free filling.
Step 5: Mix in Matcha and Vanilla
Add the matcha powder and vanilla extract to the cream cheese mixture. Beat until fully incorporated, and the mixture is a beautiful green color.
Step 6: Fill the Muffin Pan
Carefully spoon the matcha filling over the cooled Oreo crusts in the muffin pan, filling each cavity almost to the top.
Step 7: Bake
Bake in the preheated oven for about 15-18 minutes, or until the edges are set, and the centers are slightly jiggly. Remove from the oven and allow to cool to room temperature.
Step 8: Chill
Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours, or until completely set.
Step 9: Prepare the Toppings
While the cheesecakes chill, melt the white chocolate chips and heavy cream together in a microwave-safe bowl, stirring every 30 seconds until smooth. Let it cool slightly.
Step 10: Decorate
Once the cheesecakes are set, carefully remove them from the muffin pan. Drizzle the white chocolate ganache over the mini cheesecakes. Top each one with a fresh strawberry for a pop of color and flavor.
Step 11: Serve and Enjoy
These Matcha Mini Cheesecakes are now ready to impress! Serve them chilled, and watch as they disappear from the dessert table.
Healthier Substitutions
- Use reduced-fat cream cheese to lighten up the filling.
- Replace granulated sugar with coconut sugar or a sugar substitute to lower the glycemic index.
- Opt for whole grain or gluten-free Oreo cookies for a healthier crust option.
- Consider using Greek yogurt in place of some cream cheese for added protein and a lighter texture.
Watch Outs & How to Fix
The key to perfect Matcha Mini Cheesecakes is to not overbake them. Overbaking can lead to a dry texture. Aim for the centers to be just slightly jiggly when you take them out of the oven. If they crack while cooling, don’t worry! A drizzle of chocolate or a topping of strawberries will cover any imperfections.
- If your filling is lumpy, make sure the cream cheese is at room temperature before mixing.
- For a smoother matcha flavor, sift the matcha powder before adding it to the mixture.
Storage & Reheat Guide
Store any leftover Matcha Mini Cheesecakes in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled. If you need to freeze them, wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. To reheat, simply let them thaw in the refrigerator overnight before serving again.
Frequently Asked Questions
Can I use a different type of cookie for the crust?
Absolutely! You can use graham crackers, chocolate wafer cookies, or even gluten-free cookies to create a delicious crust for these mini cheesecakes.
How do I know when the cheesecakes are done baking?
They should be set around the edges and still slightly jiggly in the center. Remember that they will continue to cook as they cool.
Can I make these cheesecakes ahead of time?
Yes! These cheesecakes can be made a day ahead of time. Just make sure to keep them covered in the refrigerator until you’re ready to serve.
Is matcha safe for everyone to consume?
Matcha is generally safe for most people, but those with caffeine sensitivities should be cautious, as it does contain caffeine. Always consult with a healthcare provider if you have any concerns.
That’s a Wrap
Creating these Matcha Mini Cheesecakes is a delightful experience that combines the art of baking with the joy of sharing something special with friends and family. Their stunning appearance and unique flavor profile will make them a hit at any gathering. Whether you’re a matcha lover or just looking to try something new, these cheesecakes are sure to impress.
So, gather your ingredients and get ready to indulge in this delightful treat that combines rich flavors with a refreshing twist. Happy baking!
Matcha Mini Cheesecakes
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.
- Step 2: Form the Crust - Spoon about 1 tablespoon of the Oreo mixture into each cavity of the mini muffin pan. Press down firmly to form an even layer. Bake for 5-7 minutes, then remove from the oven and let cool while you prepare the filling.
- Step 3: Make the Filling - In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until combined.
- Step 4: Add the Eggs - Add the eggs one at a time, mixing well after each addition. This ensures a smooth, lump-free filling.
- Step 5: Mix in Matcha and Vanilla - Add the matcha powder and vanilla extract to the cream cheese mixture. Beat until fully incorporated, and the mixture is a beautiful green color.
- Step 6: Fill the Muffin Pan - Carefully spoon the matcha filling over the cooled Oreo crusts in the muffin pan, filling each cavity almost to the top.
- Step 7: Bake - Bake in the preheated oven for about 15-18 minutes, or until the edges are set, and the centers are slightly jiggly. Remove from the oven and allow to cool to room temperature.
- Step 8: Chill - Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours, or until completely set.
- Step 9: Prepare the Toppings - While the cheesecakes chill, melt the white chocolate chips and heavy cream together in a microwave-safe bowl, stirring every 30 seconds until smooth. Let it cool slightly.
- Step 10: Decorate - Once the cheesecakes are set, carefully remove them from the muffin pan. Drizzle the white chocolate ganache over the mini cheesecakes. Top each one with a fresh strawberry for a pop of color and flavor.
- Step 11: Serve and Enjoy - These Matcha Mini Cheesecakes are now ready to impress! Serve them chilled, and watch as they disappear from the dessert table.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These cheesecakes can be made a day ahead of time.
- If freezing, wrap each cheesecake individually and place in a freezer-safe container.
