The creaminess of these matcha cheesecake cups and the unique flavor profile of matcha is a match made in dessert heaven 🙂 This dessert is also protein rich and it provides 6 grams of protein.

What is matcha?

Matcha is a type of powdered green tea that originated in Japan. Matcha has been an integral part of Japanese tea ceremonies for centuries and has gained popularity worldwide for its unique flavor and numerous health benefits.

Matcha is known for its health benefits. It is rich in antioxidants, particularly catechins, which have been associated with various health benefits such as boosting metabolism, improving focus and concentration, and providing a calming effect due to the presence of the amino acid L-theanine. Matcha also contains vitamins, minerals, and fiber.

Ingredients needed for the matcha cheesecake cups

For the crust

• 3 sheets Graham crackers, 50g
• 1 ½ tablespoon Apple sauce

For the cheesecake

• 3.5 oz Reduced fat Cream Cheese, 100g, room temperature
• 7 oz Silken Tofu, 200g
• 3 – 3 ½ tablespoons Granulated sugar, 50-60g 
• 1 tablespoon lemon juice, 15ml
• 1 tablespoon Matcha powder, 6.5g
• 2 ½ teaspoons Hot water
• 1 ½ teaspoon Gelatin powder, 5g
• 3 tablespoons Hot water

For the topping

• ½ cups heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoons matcha powder

Instructions

1. Put the graham crackers in a ziplock bag and crush them to powder.
2. Add applesauce to the ziplock bag and mix well with the powdered graham cracker until moist. 
3. Put the graham cracker mixture on the bottom of 8oz glass cups and flatten. Rest the cups in the refrigerator until needed.
4. In a small cup, add matcha powder and hot water and mix until the matcha powder becomes a paste. Set it aside.

5. In a large bowl, mix soft cream cheese and granulated sugar and mix well.

6. Add silken tofu to the cream cheese mixture and mix until smooth, then add lemon juice and combine well.

7. In a small bowl, add gelatin powder and 3 tablespoons of hot water and mix until all gelatin dissolves.

8. Add a small amount of cream cheese mixture to the gelatin and mix well, then pour the gelatin mixture back into the cream cheese mixture. Combine well.

9. In the matcha paste, add a small amount of cream cheese mixture and mix it well. Once the matcha paste becomes runny, add the matcha mixture to the entire cream cheese mixture. Combine well.

10. Pour the matcha cream cheese mixture into the chilled glass cups. Chill the matcha cheesecake cups for at least an hour until it hardens.

11. For the topping, in a large bowl add heavy whipping cream and powdered sugar and whip until stiff peaks form.

12. Put the whipping cream in a piping bag and pipe it on top of each matcha cheesecake cup.

13. Dust with some matcha powder and enjoy!

If you like this matcha cheesecake cup recipe, you may also like:

• Japanese soufflé Cheesecake – Low-Calorie Version
• Cottage Cheesecake Cups with Oreo
• Keto Lemon Bar

Print

Matcha Cheesecake Cups Recipe

This matcha cheesecake cup recipe feature a smooth cream cheese filling, delicately infused with the essence of matcha.

Course Dessert

Cuisine American

Keyword Cheesecake, matcha

Prep Time 1 hour hour

Rest Time 1 hour hour

Total Time 2 hours hours

Servings 4 servings

Calories 223kcal

Equipment

• 1 Ziplock bag
• 4 8oz. glass cups
• 1 Small cup
• 2 Large bowl
• 1 Whisk
• 1 Spatula
• 1 Hand mixer/stand mixer
• 1 Piping bag
• 1 sifter

Ingredients

For the crust

• 3 sheets graham cracker 50g
• 1½ tablespoons unsweetened apple sauce

For the matcha cheesecake

• 3.5 oz. reduced fat Cream Cheese 100g, room temperature
• 7 oz. silken tofu 200g
• 3-3½ tablespoons granulated sugar 50-60g
• 1 tablespoon lemon juice 15ml
• 1 tablespoon matcha powder 6.5g
• 2½ teaspoons hot water for matcha powder
• 1½ teaspoons gelatin powder 5g
• 3 tablespoons hot water for gelatin

For the topping

• ½ cups heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoons matcha powder

Instructions

• Put the graham crackers in a ziplock bag and crush them to powder.
• Add applesauce to the ziplock bag and mix well with the powdered graham cracker until moist. 
• Put the graham cracker mixture on the bottom of 8oz glass cups and flatten. Rest the cups in the refrigerator until needed.
• In a small cup, add matcha powder and hot water and mix until the matcha powder becomes a paste. Set it aside.
• In a large bowl, mix soft cream cheese and granulated sugar and mix well.
• Add silken tofu to the cream cheese mixture and mix until smooth, then add lemon juice and combine well.
• In a small bowl, add gelatin powder and 3 tablespoons of hot water and mix until all gelatin dissolves.
• Add a small amount of cream cheese mixture to the gelatin and mix well, then pour the gelatin mixture back into the cream cheese mixture. Combine well.
• In the matcha paste, add a small amount of cream cheese mixture and mix it well. Once the matcha paste becomes runny, add the matcha mixture to the entire cream cheese mixture. Combine well.
• Pour the matcha cream cheese mixture into the chilled glass cups. Chill the matcha cheesecake cups for at least an hour until it hardens.
• For the topping, in a large bowl add heavy whipping cream and powdered sugar and whip until stiff peaks form.
• Put the whipping cream in a piping bag and pipe it on top of each matcha cheesecake cup.
• Dust with some matcha powder and enjoy!

The post Matcha Cheesecake Cups Recipe appeared first on Simply A Homebody.

What does Bailey’s Irish Cream taste like?

Bailey’s Irish Cream is a creamy, sweet liquor that tastes like a blend of Irish whiskey, cream, and chocolate. When you sip it, you might feel a little kick from the whiskey, but that’s totally balanced out by the creamy, chocolatey goodness. Some might say they taste hints of coffee, caramel, or vanilla too – it just depends on your taste buds.

Ingredients for Bailey’s Mini Cheesecake Cups

Brownie cups:

• 1 box Duncan Hines brownie mix*
• 3 Tablespoons Bailey’s Irish Cream
• 2/3 cup melted coconut oil
• 2 eggs

*If you use different brands of brownie mixes, the amount of Bailey’s cream, coconut oil, and eggs may vary. Follow the instruction on your brownie mix and decide how many eggs are needed. Then substitute water and vegetable oil with Bailey’s Irish Cream and coconut oil in the same ratio.

Baileys Cheesecake Cream:

• 4 oz. cream cheese, softened
• 3 Tablespoons powdered sugar
• 1/4 cup Bailey’s Irish Cream
• ½ cup heavy whipping cream

Decoration:

• St. Patrick’s Day-themed decorations and green glitters

Instructions

1.Preheat oven to 350°F. Grease a mini muffin tin and set it aside.

2. In a large mixing bowl, combine a box of brownie mix, Bailey’s Irish Cream, melted coconut oil, and eggs then mix well.

3. Add the brownie batter to the mini muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.

4. Once brownies are out of the oven, press a shot glass into the middle of each, making shallow cups. Let them cool completely.

5. While Brownies cool, make the Bailey’s cheesecake cream. In a large bowl, using a hand mixer or a stand mixer, beat cream cheese, powdered sugar, and Bailey’s until well combined. Add heavy whipping cream and whip until stiff peaks form.

6. Pipe or spread a dollop of cheesecake cream on top of each brownie cup.

7. Top with St. Patrick’s-themed decorations and glitters.

How long does Bailey’s mini cheesecake last?

If placed in an airtight container in the fridge, they will last for up to 3 days. Do NOT store them at room temperature as the cheesecake cream contains fresh cream. If brownie cups are not filled with the cheesecake cream, they can be stored in an airtight container in the freezer for up to a month. So you can bake the brownie cups in advance, then add cheesecake cream and sprinkles to the brownie cups on the same day you plan to serve them.

If you like these Bailey’s Mini Cheesecake Cups, you may also like:

• Valentine Petite Fours
• Whoopie Pie – Easy Recipe with Cake Mix
• Brownie Bites – Packed with Protein

Print

Bailey’s Mini Cheesecake Cups

These Bailey’s mini cheesecake cups are the perfect dessert to celebrate St. Patrick’s Day. The rich, chocolatey goodness of a brownie is elevated to the next level with creamy Bailey’s cheesecake cream. So gather your friends and family and celebrate St. Patrick’s Day in style with this sweet and boozy dessert!

Course Dessert

Cuisine American

Keyword brownie, Cheesecake

Prep Time 50 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 24 mini cheesecake cups

Equipment

• 1 Mini muffin pan
• 1 or 2 Large bowls
• 1 Hand mixer/stand mixer/whisk
• 1 Shot glass
• 1 or 2 Piping Bags
• 1 Piping tip optional
• 1 Tweezer optional

Ingredients

For the Brownie Cups

• 1 box Duncan Hines brownie mix *See NOTE1
• 3 tablespoons Bailey’s Irish Cream
• ⅔ cups melted coconut oil
• 2 eggs

For the Baileys Cheesecake Cream

• 4 ounce cream cheese softened
• 3 tablespoons powdered sugar
• ¼ cups Bailey’s Irish Cream
• ½ cup heavy whipping cream

For the Decoration

• Some St. Patrick’s Day-themed decorations and green glitters

Instructions

For the Brownie Cups

• Preheat oven to 350°F. Grease a mini muffin tin and set it aside.
• In a large mixing bowl, combine a box of brownie mix, Bailey’s Irish Cream, melted coconut oil, and eggs then mix well.
• Add the brownie batter to the mini muffin tin and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
• Once brownies are out of the oven, press a shot glass into the middle of each, making shallow cups. Let them cool completely.
• While Brownies cool, make Bailey’s cheesecake cream. In a large bowl, using a hand mixer or a stand mixer, beat cream cheese, powdered sugar, and Bailey’s until well combined. Add heavy whipping cream and whip until stiff peaks form.
• Pipe or spread a dollop of cheesecake cream on top of each brownie cup.
• Top with St. Patrick’s-themed decorations and glitters.

Notes

Note 1: If you use different brands of brownie mixes, the amount of Bailey’s cream, coconut oil, and eggs may vary. Follow the instruction on your brownie mix and decide how many eggs are needed. Then substitute water and vegetable oil with Bailey’s Irish Cream and coconut oil in the same ratio.

The post Bailey’s Mini Cheesecake Cups appeared first on Simply A Homebody.