Save Pin 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.
This recipe quickly became a favorite at gatherings thanks to its unique swirl and creamy texture.
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.
- Mix filling:
- Beat the cream cheese and sugar together until smooth and fluffy. Add the vanilla and lemon juice mixing well.
- Whip cream:
- 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 until fully dissolved do not boil. Let cool slightly then mix into the cheesecake batter quickly and thoroughly.
- Prepare matcha swirl:
- Whisk matcha powder with 2 tbsp hot water until smooth.
- Combine filling halves:
- Fold the dissolved matcha mixture into one half until evenly colored.
- Assemble cups:
- Spoon alternating dollops of plain and matcha cheesecake mixtures over the crusts swirl batters for a marbled effect.
- Chill:
- Chill at least 3 hours or until set.
- Add Topping (optional):
- Whip cream with powdered sugar to soft peaks and pipe or spoon onto set cheesecake cups.
- Garnish:
- Dust with matcha powder if desired serve chilled.
Save Pin Sharing these cheesecake cups always brings smiles and requests for seconds.
Notes
For a gluten-free version use gluten-free cookies. Garnish with white chocolate curls or fresh berries. Store covered in the refrigerator for up to 3 days.
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.
Save Pin This recipe offers a flavorful and elegant dessert that’s simple to prepare and sure to impress.
Recipe FAQs
- → How is the cookie base prepared?
Crushed graham crackers or digestive biscuits are mixed with melted butter, sugar, and salt, then pressed into serving cups to form a firm, crisp base.
- → What gives the cups their green swirl?
High-quality matcha green tea powder is whisked with hot water and gently folded into half of the creamy filling, creating a vibrant swirl effect when combined with the plain mixture.
- → Is baking required for this dessert?
No baking is needed; the mixture sets after chilling for at least three hours, allowing a smooth, no-bake texture to develop.
- → Can the cups be garnished?
Yes, optional whipped cream sweetened with powdered sugar can be added as a topping, along with a dusting of matcha powder or decorations like white chocolate curls or fresh berries.
- → How can I make the cookie base gluten-free?
Simply substitute the graham crackers or digestive biscuits with a gluten-free cookie alternative to accommodate dietary needs.