Save Luscious, creamy cheesecake cups with a vibrant matcha swirl, set atop a crisp cookie base and finished without baking&perfect for an elegant dessert or afternoon treat.
I first made these for a special dinner party and they instantly became a favorite among my guests because of their creamy texture and beautiful presentation.
Ingredients
- Crust: 120 g (1 cup) graham cracker crumbs or digestive biscuits, finely crushed, 50 g (3.5 tbsp) unsalted butter, melted, 2 tsp granulated sugar, pinch of salt
- Cheesecake Filling: 250 g (1 cup) cream cheese, softened, 120 ml (1/2 cup) heavy cream, cold, 100 g (1/2 cup) granulated sugar, 1 tsp vanilla extract, 2 tbsp lemon juice, 2 tsp powdered gelatin, 2 tbsp water (for blooming gelatin)
- Matcha Swirl: 2 tsp high-quality matcha green tea powder, 2 tbsp hot water (not boiling)
- Snowdrift Topping (Optional): 120 ml (1/2 cup) heavy cream, whipped to soft peaks, 1 tbsp powdered sugar
Instructions
- Prepare the crust:
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand.
- Divide the mixture:
- Divide the mixture evenly among 8 cupcake liners or small jars. Press firmly to create a compact base. Refrigerate while you prepare the filling.
- Bloom the gelatin:
- In a small bowl, sprinkle gelatin over 2 tbsp water and let sit for 5 minutes.
- Make filling:
- In a separate bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the vanilla and lemon juice, mixing well.
- Whip cream:
- In another bowl, whip 120 ml heavy cream to soft peaks. Gently fold into the cream cheese mixture until well combined.
- Dissolve gelatin:
- Gently heat the bloomed gelatin in the microwave or over hot water until fully dissolved (do not boil). Let cool slightly, then mix into the cheesecake batter quickly and thoroughly.
- Prepare matcha swirl:
- In a small bowl, whisk matcha powder with 2 tbsp hot water until smooth.
- Divide and mix:
- Divide the cheesecake filling in half. Fold the dissolved matcha mixture into one half until evenly colored.
- Assemble:
- Spoon alternating dollops of plain and matcha cheesecake mixtures over the prepared crusts. Use a toothpick or skewer to gently swirl the two batters together for a marbled effect.
- Chill:
- Chill at least 3 hours, or until set.
- Optional topping:
- For the snowdrift topping, whip the cream with powdered sugar to soft peaks and pipe or spoon onto set cheesecake cups.
- Garnish and serve:
- Garnish with a dusting of matcha powder if desired. Serve chilled.
Save My family especially enjoys these cheesecake cups during our weekend gatherings, making bright memories with every bite.
Tips for Gluten-Free
Use gluten-free cookies for the crust to accommodate dietary restrictions without compromising flavor or texture.
Storage Recommendations
Store covered in the refrigerator for up to 3 days to preserve freshness and flavor.
Serving Suggestions
Garnish with white chocolate curls or fresh berries for an added flair and festive look.
Save These cheesecake cups bring a perfect balance of flavor and elegance to any occasion&enjoy making them!
Recipe FAQ
- → How do I achieve the swirl effect?
Fold the matcha mixture into half the filling, then alternate dollops with plain filling on the crust. Use a toothpick to gently swirl for a marbled pattern.
- → Can I make these gluten-free?
Yes, simply substitute gluten-free cookies in place of the graham crackers for the crust to suit dietary needs.
- → What is the best way to bloom gelatin?
Sprinkle gelatin over cold water and let sit for 5 minutes until absorbed before gently warming to dissolve evenly.
- → How long should the cups chill for?
Refrigerate for at least 3 hours to ensure the cheesecake filling sets properly and develops a creamy texture.
- → Is the snowdrift topping necessary?
No, it’s optional. The whipped cream topping adds a soft, airy finish but the cups are delightful even without it.
- → Can I adjust the matcha flavor intensity?
Yes, vary the amount of matcha powder to suit your taste, balancing the earthiness with the creamy filling.