Come savor the taste of my Matcha Mousse Mini Cheesecake, a Japanese-inspired dessert I created featuring a luscious matcha green tea mousse atop a buttery crust! With minimal effort and just seven simple ingredients, this recipe offers a delightful treat in under 10 minutes of prep time, and who doesn’t want that! Don’t miss out on this irresistible dessert that’s sure to satisfy your cravings!
Why I Love This Recipe
If you’re craving a delightful dessert with a Japanese twist, look no further than my Matcha Mousse Mini Cheesecake! This recipe features a creamy matcha cheesecake base, taken from my proven Matcha Basque Burnt Cheesecake and Cheesecake Stuffed Strawberries recipes, served on top of my homemade crumble crust, inspired by my Mini Tofu Cheesecake.
But what really sets my recipe apart is my innovative shortcut method using instant cheesecake pudding, making it quick and easy for even novice bakers to create a delicious treat! So why wait? Dive into this delightful recipe and satisfy your sweet cravings today!
Ingredients
Ingredients
- 1 oz Jello Cheesecake Instant Pudding – Cheesecake Instant Pudding found in the baking section at grocery stores.
- 2 Cups Heavy Cream – heavy cream, heavy whipping cream or double cream.
- 4 oz Cream Cheese – softened at room temperature.
- 2 tsp Matcha Powder – green tea leaves that have been ground into a Matcha Powder. Culinary grade matcha powder will work for this recipe but you can also use ceremonial grade premium matcha if preferred.
- 1 1/4 Cup Flour – all purpose flour for baking.
- 1/4 Cup Sweetener – use your preferred sweetener.
- 1/3 Cup Butter – melted unsalted butter.
🍵 Matcha Note
For this recipe, I recommend using Culinary Grade Matcha. It offers great taste at a more affordable price than ceremonial matcha.
🧀 Cream Cheese Pro Tip
For a quick way to bring cream cheese to Room Temperature, simply Microwave it for 5-10 seconds.
Essential Kitchen Equipment
Directions
Step 1 Start by preparing the crust. In a mixing bowl, combine flour, sweetener, and melted butter, stirring them together with a fork until well blended.
Step 2 Then, line a muffin tray with cupcake liners and place the crust mixture into each liner. Bake this at 325°F for 12-15 minutes, and after baking, allow it to cool for 10 minutes.
Step 3 Next, prepare the mousse filling. Whisk together the cheesecake instant pudding, heavy cream, cream cheese, and matcha powder using a hand mixer until the mixture is well combined.
Step 4 Scoop or pipe the green tea mousse on top of the baked crust in each cupcake liner. Refrigerate the cheesecakes for 3-4 hours to allow them to set.
💡 Filling Pro Tip
Ensure that the cream cheese mixture is at Room Temperature before filling the strawberries. This makes it easier to blend and ensures a smoother consistency.
🧁 Serving Pro Tip
It’s best to Keep in the Muffin Tray until you’re prepared to serve them. This helps maintain their shape and ensures they’re presented perfectly when enjoyed.
Pairing Recommendations
To complete the experience, pair the this matcha dessert with either a chilled Iced Matcha Latte or a Hot Matcha Latte. My match-inspired drinks perfectly complement the creamy matcha cheesecake making for a prefect combination!
Frequently Asked Questions
What brand of matcha powder do you recommend for this recipe?
For this recipe, any culinary-grade matcha powder will work perfectly. You can choose any brand that is labeled as culinary grade, as they are suitable for baking and cooking purposes.
Can I freeze these cheesecakes for later?
Yes, you can freeze these cheesecakes for longer storage times, but it's important to note that the texture may degrade over time.
Do I need to use a muffin tray, or can I use another type of baking pan?
You will need a muffin tray to ensure that the crumble crust forms the correct shape for these cheesecakes.
Can I make these cheesecakes ahead of time for a party or event?
Yes, you can definitely make these cheesecakes ahead of time for a party or event. Simply store them in the fridge covered in plastic wrap to keep them fresh until you're ready to serve.
Storage Tips
To store leftovers, simply keep them in the muffin tray and wrap them with plastic wrap. This method helps maintain their shape and freshness. When stored this way, the cheesecakes will remain delicious for 7-10 days in the fridge.
Other Recipes You Might Like
- Matcha Creme Frappuccino
- Chocolate Truffles
- Matcha Chocolate Macadamia Nuts
- Mason Jar Matcha Ice Cream
Watch How To Make It
Matcha Mousse Mini Cheesecake
Ingredients
Mousse
- 1 oz Jello Cheesecake Instant Pudding
- 2 Cups Heavy Whipping Cream
- 4 oz Cream Cheese
- 2 tsp Matcha Powder
Tart Crust
- 1 1/4 Cup Flour
- 1/4 Cup Sweetener your preferred sweetener
- 1/3 Cup Butter melted
Instructions
- Gather all the ingredients.
- Preheat oven to 325 F.
- In a small mixing bowl, combine flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
- Line a cupcake pan with cupcake liners. Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a spoon.
- Place the cupcake pan into the oven for 12-15 minutes or until slightly browned. Once crust is cooked, let it cool for at least 10 minutes.
- Combine Jello cheesecake instant pudding, heavy whipping cream, cream cheese and matcha powder in a mixing bowl with a hand mixer until thick and creamy.
- Scoop approximately 2 tablespoons of cheesecake mixture (or pipe) on top of each almond crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note - I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.
Nutrition
*Values Based Per Serving
