Matcha Magic: Mini Cheesecakes with a Twist

Indulge in a dessert that’s as delightful to look at as it is to eat! These Matcha Maiden Baked Mini Cheesecakes bring together the velvety texture of classic cheesecake and the earthy, antioxidant-rich charm of matcha. Perfectly portioned and topped with a chocolate glaze, they’re ideal for entertaining or simply treating yourself to something special.

Whether you’re a matcha enthusiast or looking to try it for the first time, this recipe is sure to make your dessert game unforgettable.

Prep Time: 15 minutes

Total Cook Time: 30 minutes

Servings: 12

Ingredients

Cheesecakes

• 200g sweet biscuits (digestives or milk arrowroot), crushed
• 1/3 cup unsalted butter, melted
• 500g cream cheese (2 bricks), at room temperature
• 3/4 cup granulated sugar
• 1/3 cup Greek yogurt
• 2 eggs
• 2 tbsp Matcha Maiden organic matcha powder
• 1 tsp vanilla extract

Topping

• 1/4 cup chocolate chips, melted

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 170°C.
2. Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
3. Combine the crumbs with melted butter until evenly coated.
4. Divide the mixture between the holes of a 12-hole muffin tin, pressing firmly to form the base.
5. Bake for 5 minutes, then set aside to cool slightly.

Step 2: Make the Cheesecake Filling

1. Lower the oven temperature to 150°C.
2. In a large bowl, beat the cream cheese, sugar, and Greek yogurt with an electric mixer until smooth, about 2–3 minutes.
3. Add eggs, matcha powder, and vanilla extract, mixing until fully combined.

Step 3: Bake the Cheesecakes

1. Pour the cream cheese mixture evenly into the muffin tin holes.
2. Bake for 25 minutes, then remove from the oven. Note: The cheesecakes may slightly deflate as they cool.
3. Let the cheesecakes cool for 1 hour, then refrigerate the entire tin for at least 2 hours (overnight for best results).

Step 4: Add the Finishing Touch

1. Gently remove the cheesecakes from the muffin tin using a warmed knife.
2. Melt chocolate chips in the microwave or over a bain-marie, then drizzle over the top of each cheesecake.

Serving and Storing

Serve these delectable mini cheesecakes chilled for the ultimate creamy texture and fresh matcha flavour. Store any leftovers in an airtight container in the refrigerator for up to a week—if they last that long!

Small Bites, Big Flavours

These Matcha Maiden Baked Mini Cheesecakes are the perfect fusion of elegance and ease. Whether you’re hosting a gathering or looking to elevate your everyday dessert, this recipe delivers big on flavour in a convenient, bite-sized format. Matcha lovers and cheesecake enthusiasts alike will adore this delightful treat.

Ready to wow your taste buds? Let the matcha magic begin!