If you like the sweet creaminess of cheesecake and the great flavors of Matcha then you will love these No Bake Mini Matcha Cheesecakes. They have the smooth and creamy texture of cheesecake that is flavored with the mellow earthiness of Matcha. They sit on a bed of chocolate sandwich cookies then topped with some fresh whipped cream and chocolate cookie crumbs.
These No Bake Mini Matcha Cheesecakes have a soft creamy texture and just the right amount of mellow earthy Matcha flavor.
When I’m craving a piece of cheesecake, the only kind that will satisfy me is something smooth and silky. There are those who like a dense cheesecake, which I’m sure is equally delicious, but just not the kind of cheesecake for me. When I take a bite of cheesecake, I want it to just melt in my mouth. To me that is the perfect bite. As for flavor, it depends on my mood.
Now having just bought a big bag of Matcha Powder, I thought why not try a Matcha Cheesecake. For the crust, it was a no brainer, chocolate sandwich cookies, of course. There is just something about the flavor of Matcha and chocolate that go very well together. Well, I must say, it was a success.
Other No Bake Cheesecake Flavors:
Ingredients Needed To Make No Bake Mini Match Cheesecakes
With very few ingredients, you can have this dessert ready in no time.
- Chocolate Sandwich Cookies: You can use the Chocolate Sandwich Cookie of your choice. You will be using the whole cookie. No need to separate the cream from the cookie.
- Matcha Powder: It is important to use a good quality Matcha Powder. The deeper the color the better.
- Pure Vanilla Extract: I prefer pure vanilla extract rather then imitation vanilla extract.
- Heavy Whipping Cream:
- Plain Greek Yogurt: Low fat will work fine.
- Cream Cheese: Keeping the cream cheese at room temperature will allow it to be smooth and creamy.
- Granulated Sugar:
- Salt:
No Bake Mini Matcha Cheesecakes
Course: DessertDifficulty: EasyThese No Bake Mini Matcha Cheesecakes are smooth and creamy with a mellow sweet earthy flavor
Ingredients
10 Whole chocolate sandwich cookies
2 Tablespoons unsalted butter, melted
2 Teaspoons pure vanilla extract
2 Teaspoons Matcha powder
3/4 Cup heavy whipping cream
1/4 Cup low fat plain greek yogurt
10 oz. Cream cheese at room temperature
3/4 Cup granulated sugar
- For Toppings:
2 Cups heavy whipping cream
2 Tablespoons powdered sugar
1 Teaspoon pure vanilla extract
2 Chocolate sandwich cookies, crushed
Directions
- Place the chocolate sandwich cookies in a bowl of a food processor. Pulse several times until fine crumbs form. Pour crumbs into a bowl along with melted butter. Mix together using a fork. Place 1 tablespoon full of crumbs into each of the wells of a mini cheesecake tray or a cup cake tray. Tamp down the crumbs with a tamper or with the bottom of a small shot glass, then set to the side.
- To the bowl of a stand mixer, add the matcha powder and 1/4 cup of heavy cream. Mix thoroughly to form a paste with no lumps of matcha remaining. Pour in the remaining 1/2 cup of whipping cream and using the whisk attachment, whisk to form stiff peeks.
- To a separate mixing bowl, using a hand mixer, cream together the cream cheese, plain greek yogurt and granulated sugar until smooth. Using a rubber spatula, gently fold half of the Matcha cream into the cream cheese mixture until combined. Fold in the remaining matcha cream until completely combined and mixture is smooth and creamy, being careful not to over mix.
- Spoon the cheesecake mixture into the prepared mini cheesecake trays, to all the way full. Smooth out the tops with a spatula then place in the refrigerator to set for 4 to 6 hours.
- Right before serving, make the whipped cream. To the bowl of a stand mixer fitted with a whisk attachment, whisk heavy whipping cream, powdered sugar and pure vanilla extract until stiff peeks form.
- Place whipped cream in a piping bag fitted with a star tip. Pipe the whipped cream on top of each mini cheese cake, top with crumbled chocolate sandwich cookie then serve.
- Enjoy.
