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Delicious Matcha Mini Cheesecakes photo

Matcha Mini Cheesecakes

These Matcha Mini Cheesecakes are a stunning blend of creamy goodness and vibrant matcha flavor, topped with fresh strawberries!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Oreo cookies (crushed)
  • 2 tablespoons unsalted butter (melted)
For the Filling:
  • 16 ounces cream cheese (at room temperature)
  • ¾ cup granulated sugar
  • 2 eggs (at room temperature)
  • 2 tablespoons matcha green tea powder
  • 1 teaspoon vanilla extract
For Toppings:
  • 12 strawberries (with stems on)
  • 1 cup white chocolate chips
  • ¾ cup heavy cream
  • 4 ounces semisweet chocolate chips

Equipment

  • Mini muffin pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Microwave-safe bowl
  • Piping bag (optional)

Method
 

Matcha Mini Cheesecakes Cooking Guide
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add the Eggs - Add the eggs one at a time, mixing well after each addition. This ensures a smooth, lump-free filling.
  5. 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.
  6. 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.
  7. 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.
  8. Step 8: Chill - Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours, or until completely set.
  9. 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.
  10. 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.
  11. 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.