Last updated on July 11th, 2018 at 09:52 am
Matcha Mini Cheesecakes with White Chocolate Covered Strawberries – creamy and delicious, green tea tasting, little bites of cheesecake, totally yummy!
I don’t mean to brag or anything, but I am quite proud of these mini green tea cheesecakes and I am so happy to share the recipe with you. 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.
This is the first time I baked anything with Matcha Green Tea Powder
To be honest, the reason I wanted to make mini cheesecakes again is because I needed an excuse to use this mini cheesecake pan. Ever since I’ve made my Hawaiian Cheesecake bites I’ve been dying to come up with another recipe just so I can use this pan again. I love it. So simple to use and you end up with perfect little cheesecake bites every time.
To start making these puppies, you’ll need a cup of oreo cookie crumbs. You can either use the store bought cookie crumbs, or just use oreo cookies and crush them up. Mix that up with a bit of butter, then divide the mixture equally into each cheesecake cup and press down. You’ll need to bake the crust for about 7 minutes at 350 F degrees.
The cheesecake mixture was fun to make simply because of the color. How fun is that! I felt like a little kid in the kitchen. Basically all you need to do is mix the cheesecake ingredients together with the Matcha green tea. I do recommend that all your ingredients are at room temperature. Next I used a medium ice cream scoop to scoop some cheesecake batter into each individual cup. You should have enough for 12 mini cheesecakes.
You’ll need to bake them for about 20 minutes at 300 F degrees. 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. I wasn’t too worried about how they looked though, because I knew I was going to cover them all with a nice big white chocolate covered strawberry.
Aren’t they purrrty? I think they are the cutest mini bites. Now I may be biased here because cheesecake is my favorite dessert, but I love these babies, and as I said they do taste like green tea, not too sweet, though you do get a bit of sweetness from the chocolate covered strawberry. I had some leftover chocolate ganache so I drizzled some on top of the strawberries just to make them prettier. So there you have it, creamy and delicious, green tea tasting, little bites of cheesecake. YUM!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Matcha Mini Cheesecakes with White Chocolate Covered Strawberries
Ingredients
For Crust
- 1 cup crushed Oreo cookies 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 chocolate chips semisweet
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)
Notes
Nutrition
What you’ll need:
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Sarah says
May 3, 2019 at 9:58 amIs it possible to use a standard cupcake pan for this recipe?
Nicole Beaulieu says
May 3, 2019 at 12:36 pmYes you can! The cheesecakes will be a bit bigger in a muffin tin so you’ll yield less and may have to bake them longer.
Kath says
February 24, 2019 at 1:42 pmHi! I just want to confirm something; 2 pkg means 2 pkgs of cream cheese 16oz EACH? So that will be 32oz?
TIA! 😄😄😄
Joanna Cismaru says
February 24, 2019 at 2:20 pmNo, a pkg is 8 oz, so 16 oz – 2 packages. 🙂 You only need 16 oz of cream cheese in total. 🙂
anaimal jam says
July 28, 2018 at 1:04 amThese mini cheesecakes look so good~~ Wow! Thank you for sharing the recipe!
Nikki says
July 10, 2018 at 6:10 pmIf I were to use a standard spring form pan, how long would you recomended I bake it?
Also, do you have metric conversions for this?
Nicole Beaulieu says
July 11, 2018 at 9:54 amWe’re just in the process of adding metric conversions to all the recipes- I’ve updated it now, you can convert to metric in the recipe card 🙂 I would bake this at 350F for 30-40 mintutes.
v-bucks says
June 7, 2018 at 12:55 amYour pan looks awesome. I need one like that!
Nicole Beaulieu says
June 7, 2018 at 10:37 amIt’s from Amazon! You can get it here.
html color says
March 12, 2018 at 3:56 amThese mini cheesecakes look so good~~ Wow! Thank you for sharing the recipe!
Paolo Cappuccini says
November 20, 2017 at 12:48 amHow do you make the nutrition facts label? Wonderful recipe!
Joanna Cismaru says
November 20, 2017 at 4:49 pmIt’s part of the recipe plugin, thanks!
Christina says
June 27, 2017 at 3:56 pmDid you grease the pan prior to putting in the cookie crust?
Fenne Kieken says
June 28, 2017 at 10:24 amI use a non stick type pan. Should you want to you can grease or use a cooking spray for this.
Baker123 says
June 22, 2017 at 12:59 pmHow long do i need to bake if i am using mini cupcake pans? Like those really tiny one bites one.
Fenne Kieken says
June 23, 2017 at 11:48 amThe mini cheesecakes we used are quite small. You could try baking them for 12 -15 and see how that works. It really depends on your oven and you will be able to see when they are ready.
Janette says
June 8, 2017 at 7:43 pmYou’ve mixed so many of my favorite things together: matcha, cheesecake, and chocolate covered cherries, oh my!!! Thanks for the recipe!!!
Joanna Cismaru says
June 8, 2017 at 8:04 pmMy pleasure!
Cassie says
April 22, 2017 at 12:22 pmHi I was wondering if the recipe would still fall for the same amount measurements for the ingredients if used by a 9 in baking pan?
Selena says
April 13, 2017 at 4:26 amHi, Joanna, is it possible if I replaced cups with an 8 inch baking pan?
Joanna Cismaru says
April 13, 2017 at 8:55 amYeah that should be fine. 🙂
Monzie says
March 12, 2017 at 5:02 pmTried the matcha cheesecakes. Absolutely delicious. I now have a supply in the freezer
so I can really impress my friends that drop in. I am addicted to them. So easy to make.
Thank you.
Joanna Cismaru says
March 12, 2017 at 5:09 pmSo glad you liked them, Monzie!
kejun says
March 10, 2017 at 3:58 pmHello！thank you for sharing the recipe! They are just lovely! I have a question. Is it easy to take out the cheesecakes from the pans？
Joanna Cismaru says
March 10, 2017 at 7:39 pmYes! The bottom actually comes out, so you just have to push the cake up and it slides right out.
kc says
January 6, 2017 at 9:36 pmHi, did you let the cheesecakes set in yhe fridge for a couple hours and then put the chocolate covered strawberries on top?
Joanna Cismaru says
January 7, 2017 at 11:08 amYes, it’s mentioned in step 6. 🙂
Lauren says
September 12, 2016 at 12:20 amThese look amazing! Sorry for the silly question, but is it 16oz cream cheese in total? Or 2x 16oz cream cheese so 32oz cream cheese in total? Thanks, can’t wait to try it!
Joanna Cismaru says
September 12, 2016 at 9:38 am16 oz is the total, usually there are 8 oz in a package. 🙂
Lauren says
September 12, 2016 at 6:00 pmThanks for confirming, I’m in Australia so the oz measurement threw me off! But I checked, and our cream cheese is usually in 250g packages so 16oz total makes sense 🙂
Thanks again!