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.