Mini No-Bake Matcha Cheesecakes
These mini no-bake cheesecakes combine earthy matcha with a sweet graham cracker and white chocolate crust and tangy mango jam for a perfect, individually portioned dessert that is perfect for a socially distanced get together.
Equipment
- 5 4oz mason jars, or other small custard jar
- handheld mixer or stand mixer (or a whisk and a strong arm)
- 2 mixing bowls
Ingredients
- ½ cup graham crackers crumbs
- 1.5 tbsp butter
- 2 tbsp white chocolate chips, roughly chopped
- ½ cup heavy whipping cream
- 4 oz cream cheese (½ block), softened
- 1 tbsp sour cream
- ¼ cup sugar
- 1 tsp matcha powder I recommend Carrington Farms
- ½ tsp lemon juice
- ½ tsp vanilla extract
- pinch of salt
- 5-8 tsp mango jam raspberry jam would also work well
Instructions
- Melt ⅕ tbsp of butter. Mix in graham cracker crumbs and white chocolate and stir until well combined.
- Roughly measure about 1.5 tbsp of crust in 5 4oz mason jars (until graham mixture is used up). Press the crust into the bottom of the mason jars and the pop in the fridge to firm up while you make the filling.
- In a medium mixing bowl or bowl of a stand mixture, whip ½ cup of heavy whipping cream until stiff peaks are formed.
- In a seperate mixing bowl, combine softened cream cheese, sour cream, sugar, matcha powder, lemon juice, vanilla extract and a tiny pinch of salt. Whip the mixture together until the ingredients are well combined and the mixture is smooth with no lumps of cream cheese. If using an electric mixer this will take about 3 minutes on medium. If mixing by hand simply whip until there are no more lumps.
- Pour the whipped cream into the cream cheese mixture and fold together until well combine with no streaks.
- Take the jars out of the fridge and divide the mixture equally between the 5 jars.
- Top with 1 - 1.5 tsp of Mango Jam (or other topping of choice) and put back in the fridge to firm up for and hour to 2. Enjoy!
Tried this recipe?Let us know how it was!