Matcha Mini Cheesecakes

Matcha Mini Cheesecakes with White Chocolate Covered Strawberries – creamy and delicious and full of that great green tea flavor. These little bites of cheesecake are totally yummy and completely addicting!

Matcha Mini Cheesecakes

I don’t mean to brag or anything, but I am quite proud of these mini green tea cheesecakes, I mean just look at these adorable little gems! They are light and fluffy, full of rich cheesecake goodness and packed with matcha. To make it even more crave-able I topped the little cakes with white chocolate covered strawberries.

What we have here are a dozen Matcha mini cheesecakes with an Oreo cookie crust and white chocolate covered strawberries, which I finally drizzled with some chocolate ganache. Well that’s a mouthful, no pun intended!

Don’t be scared to whip up some of these chocolate covered strawberries. They’re way easier to make than you may think, all we have to do is melt down some white chocolate chips, dip it in, and plunk it down on our cheesecakes. That white chocolate will add some great sweetness to our dessert!

What Is Matcha?

Matcha is a high grade green tea that is from Japan. They take high quality green tea leaves and grind them into fine, bright green powder that is then whisked with boiled water. If you’re familiar with green tea lattes at your local coffee shop, then you’ve had matcha!

Did you know that matcha packs the nutritional benefits of 10 cups of green tea?! It’s full of antioxidants, rich in vitamins and chlorophyll, and also gives you a great caffeine boost. I highly recommend just picking up some of this stuff, it’ll change your mornings for the better!

Ingredients In Matcha Mini Cheesecakes

Detailed instructions can be found on the printable recipe card at the bottom of the page.

Crust

• Oreos – You can either crush up whole Oreo cookies or use boxed Oreo crust, look for it in the baking aisle.
• Butter – Unsalted as we need to control the sodium content of our dish.

Cheesecakes

• Cream cheese – Ideally you want something that is full fat and softened to room temperature. I’ve included a section below if you’re wondering what cream cheese I use for cheesecakes.
• Sugar – Granulated white sugar for a crisp clean sweetness to our dessert.
• Eggs – Be sure to keep your eggs at room temperature before incorporating!
• Matcha – This green tea powder can be found at local specialty teas shops, health food stores, or even some grocery stores. Just be wary of any flavored matcha, they sometimes contain additional sugar.
• Vanilla – This ingredient is a secret little flavor weapon that helps enhance the flavors in our cheesecakes. I used extract today to make things easy!

Strawberries

• Strawberries – Keep the stems and leaves on! It’ll ensure we have a little handle for dipping.
• White chocolate – We’re using white chocolate chips today to form that perfect little chocolate shell over our strawberries.

Chocolate ganache

• Cream – Heavy cream, some very full fat cream is important for the base of the ganache!
• Chocolate – Semi sweet chips, melted to and drizzled over top at the end.

How To Make Matcha Mini Cheesecakes

Detailed instructions can be found on the printable recipe card at the bottom of the page.

1. Preheat oven: To 350 F degrees.
2. Bake the crust: In a bowl mix together the Oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes. Reduce heat to 300 F degrees.
3. Form the filling: Add the cream cheese and sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add eggs one at a time and continue mixing. Add matcha green tea powder and vanilla extract and mix until fully incorporated. Do not over mix.
4. Assemble the cheesecakes: Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups. Bake for 20 minutes. Remove from oven and let cool completely. Refrigerate cheesecake for a couple hours.
5. Make the chocolate covered strawberries: Place the white chocolate in a microwave safe bowl and melt it in the microwave in 30 second intervals. After each 30 seconds stir the chocolate. Mine took about 1 min and 30 seconds to melt. Dip each strawberry in the white chocolate and carefully place over top of each cheesecake.
6. Finish the cheesecakes: In a small saucepan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won’t take long to make, under 5 minutes. Let cool completely. Drizzle some chocolate ganache over strawberries. (This step is optional)

Tips For Making Cheesecake Bites

1. If you don’t have a mini cheesecake pan, muffin or cupcake pans can be used instead. Just be mindful that the crust and cheesecake may need longer to bake. A 9 x 13 inch baking pan also works if you prefer to make a whole cake rather than bites, however, it will take longer to bake, about 45 minutes.
2. Gluten free flour can be used in the crust to make this dessert gluten free.
3. Always use ingredients that are at room temperature. Especially when it comes to the cream cheese. If your cream cheese is at room temperature, it’s a lot easier to mix and won’t leave lumps.

What’s The Best Cream Cheese To Use For Cheesecake

I prefer using Philadelphia cream cheese because it always makes a super silky cheesecake. However, if you can’t find the Philadelphia brand, use a cream cheese that is full fat for best results.

Find Your Mini Cheesecakes Keep Cracking?

My little cheesecakes cracked, all but one, mostly because I probably over mixed the cheesecake ingredients and too much air got in, so don’t overmix. Even if yours do crack, I wouldn’t worry about it too much, we’re going to cover the top with a decadent little chocolate covered strawberry. Nobody will see the cracks, so don’t stress over it.

Storing Cheesecake

This recipe made enough crust and cheesecake mixture for 6 additional mini cheesecakes. As I didn’t have another mini cake pan on hand I just popped each mixture separately into the fridge till I was ready to make more.

Cooked cheesecake also freezes really well, just place the cakes fully cooled and uncovered on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake lasts 3 months.

More Incredible Mini Desserts To Try:

• Mini Salted Caramel Cheesecakes
• Mini Tiramisu Cheesecakes
• Chocolate Cheesecake Santa Hats
• Mini Blueberry Galettes
• Peanut Butter Mini Tarts With Rolos
• Mini Gluten Free Cherry Pies
• Easy Chocolate Fudge

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Matcha Mini Cheesecakes with White Chocolate Covered Strawberries

4.8 from 29 votes

Prep: 30 mins

Cook: 27 mins

Total: 57 mins

Author: Joanna Cismaru

Serves: 12

Print Pin Rate

Matcha Mini Cheesecakes with White Chocolate Covered Strawberries - creamy and delicious and full of that great green tea flavor. These little bites of cheesecake are totally yummy and completely addicting!

Equipment

• Mini Cheesecake Pan

Ingredients

For Crust

• 1 cup Oreo cookies crushed, 4.8 oz or 135 g
• 2 tbsp butter unsalted, melted

For Cheesecake

• 16 oz cream cheese 2 pkg, at room temperature
• 2/3 cup granulated sugar
• 2 eggs at room temperature
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract

For Strawberries

• 12 strawberries with stems on
• 1 cup chocolate chips white

Chocolate Ganache

• 1/4 cup heavy cream
• 4 oz semisweet chocolate chips

US Customary - Metric

Instructions

• Preheat oven to 350 F degrees.
• In a bowl mix together the oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes.
• Reduce heat to 300 F degrees.
• Add the cream cheese and sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add eggs one at a time and continue mixing. Add matcha green tea powder and vanilla extract and mix until fully incorporated. Do not over mix.
• Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups.
• Bake for 20 minutes. Remove from oven and let cool completely. Refrigerate cheesecake for a couple hours.
• Place the white chocolate in a microwave safe bowl and melt it in the microwave in 30 second intervals. After each 30 seconds stir the chocolate. Mine took about 1 min and 30 seconds to melt. Dip each strawberry in the white chocolate and carefully place over top of each cheesecake.
• In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely. Drizzle some chocolate ganache over strawberries. (This step is optional)

Recipe Notes

1. To freeze, place the cakes, fully cooled and uncovered, on a pan in the freezer and allow to freeze entirely. Remove them and wrap fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake lasts 3 months.
2. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1cheesecakeCalories: 374kcal (19%)Carbohydrates: 39g (13%)Protein: 8g (16%)Fat: 21g (32%)Saturated Fat: 12g (75%)Cholesterol: 63mg (21%)Sodium: 266mg (12%)Potassium: 251mg (7%)Fiber: 1g (4%)Sugar: 32g (36%)Vitamin A: 515IU (10%)Vitamin C: 7mg (8%)Calcium: 104mg (10%)Iron: 2mg (11%)

Course:cake, Dessert

Cuisine:American

Keyword:cheesecake, matcha mini cheesecakes, mini cheesecakes

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