Pin this Luscious, creamy cheesecake cups with a vibrant matcha swirl, set atop a crisp cookie base and finished without baking&perfect for an elegant dessert or afternoon treat.
Ingredients
- Crust: 120 g (1 cup) graham cracker crumbs or digestive biscuits, finely crushed , 50 g (3.5 tbsp) unsalted butter, melted , 2 tsp granulated sugar , Pinch of salt
- Cheesecake Filling: 250 g (1 cup) cream cheese, softened , 120 ml (1/2 cup) heavy cream, cold , 100 g (1/2 cup) granulated sugar , 1 tsp vanilla extract , 2 tbsp lemon juice , 2 tsp powdered gelatin , 2 tbsp water (for blooming gelatin)
- Matcha Swirl: 2 tsp high-quality matcha green tea powder , 2 tbsp hot water (not boiling)
- Snowdrift Topping (Optional): 120 ml (1/2 cup) heavy cream, whipped to soft peaks , 1 tbsp powdered sugar
Instructions
- Prepare the crust:
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand.
- Divide the mixture:
- Evenly among 8 cupcake liners or small jars. Press firmly to create a compact base. Refrigerate while you prepare the filling.
- Bloom the gelatin:
- In a small bowl, sprinkle gelatin over 2 tbsp water and let sit for 5 minutes.
- Beat cream cheese and sugar:
- In a separate bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the vanilla and lemon juice, mixing well.
- Whip cream:
- In another bowl, whip 120 ml heavy cream to soft peaks. Gently fold into the cream cheese mixture until well combined.
- Dissolve gelatin:
- Gently heat the bloomed gelatin in the microwave or over hot water until fully dissolved (do not boil). Let cool slightly, then mix into the cheesecake batter quickly and thoroughly.
- Prepare matcha swirl:
- In a small bowl, whisk matcha powder with 2 tbsp hot water until smooth.
- Divide filling:
- Divide the cheesecake filling in half. Fold the dissolved matcha mixture into one half until evenly colored.
- Assemble cups:
- Spoon alternating dollops of plain and matcha cheesecake mixtures over the prepared crusts. Use a toothpick or skewer to gently swirl the two batters together for a marbled effect.
- Chill:
- Chill at least 3 hours, or until set.
- Prepare snowdrift topping (optional):
- Whip the cream with powdered sugar to soft peaks and pipe or spoon onto set cheesecake cups.
- Garnish:
- With a dusting of matcha powder, if desired. Serve chilled.
Pin this Required Tools
Mixing bowls , Electric mixer or whisk , Measuring cups and spoons , Small microwave-safe bowl or saucepan , Cupcake pan or serving jars , Toothpick or skewer
Allergen Information
Contains dairy (cream cheese, butter, cream) and gluten (in standard graham crackers). , May contain traces of nuts depending on cookie brand. , Always check product labels if allergies are a concern.
Nutritional Information
Calories: 275 , Total Fat: 19 g , Carbohydrates: 22 g , Protein: 4 g
Pin this Recipe FAQs
- → How do I achieve the perfect matcha swirl?
Whisk matcha powder with hot water until smooth, then gently fold into half the filling. Alternate dollops of plain and matcha mixtures and swirl lightly using a toothpick for an even marbled effect.
- → Can I make the base gluten-free?
Yes, substitute graham cracker crumbs with gluten-free cookies or biscuits to suit dietary preferences without compromising texture.
- → What is the best way to dissolve gelatin?
Sprinkle gelatin over water and let it bloom for 5 minutes before gently heating until fully dissolved, avoiding boiling which can reduce its setting ability.
- → How should these cups be stored?
Keep them covered in the refrigerator for up to three days to maintain freshness and texture.
- → Can I adjust matcha flavor intensity?
Absolutely. Increase or decrease matcha powder according to taste preferences for a milder or stronger green tea note.
- → Is the snowdrift topping necessary?
No, it’s optional but adds a light, airy finish when whipped cream and powdered sugar are softly peaked and piped on top.