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Matcha Cheesecake Cup

Matcha Cheesecake Cups Recipe

This matcha cheesecake cup recipe feature a smooth cream cheese filling, delicately infused with the essence of matcha.
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Prep Time 1 hour
Rest Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 4 servings
Calories 223 kcal

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!
Keyword Cheesecake, matcha