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.
This recipe quickly became my favorite for entertaining since it looks impressive but takes minimal effort.
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.
- Form base:
- 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 cheesecake batter:
- 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.
- Combine matcha batter:
- Divide the cheesecake filling in half. Fold the dissolved matcha mixture into one half until evenly colored.
- Assemble cups:
- 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.
- Prepare topping (optional):
- 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 This cheesecake always brings smiles when shared with family during afternoon tea.
Notes
Store covered in refrigerator for up to 3 days. Garnish with white chocolate curls or fresh berries for added flair.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, small microwave-safe bowl or saucepan, cupcake pan or serving jars, toothpick or skewer.
Allergen Information
Contains dairy (cream cheese, butter, cream) and gluten (in standard graham crackers). May contain traces of nuts depending on cookie brand. Check product labels if allergies are a concern.
Save These cheesecake cups are an effortless and elegant dessert perfect for any occasion.
Recipe Questions
- → Can I make the crust gluten-free?
Yes, substituting graham crackers with gluten-free cookies works well to keep the crust crisp and flavorful.
- → How do I achieve the perfect matcha swirl?
Mix matcha powder with hot water until smooth, then gently fold into half the filling before swirling with the plain mixture using a toothpick.
- → What sets these cups without baking?
Powdered gelatin blooms in water then dissolves in the filling, creating a smooth, set texture after chilling.
- → Can I skip the snowdrift topping?
Absolutely, the whipped cream topping is optional and the cups remain delicious and creamy without it.
- → How long should the cups chill?
Chilling for at least 3 hours is recommended to ensure the filling fully sets and flavors meld.