Matcha Mousse Mini Cheesecake

Indulge in the delightful flavors of my Matcha Mousse Mini Cheesecake! This creamy and satisfying dessert features a luscious matcha cheesecake base atop a homemade crumble crust, perfect for any occasion. Satisfy your sweet cravings with this green tea-infused treat today!

Course Dessert

Cuisine Asian Fusion

Keyword green tea mousse, matcha mousse

Prep Time 10

Cook Time 15

Cooling Time 3 10

Total Time 3 35

Servings Tarts

Calories 250kcal

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.

Video

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