Creamy cheesecake cups with matcha swirl and crisp base, chilled for a refreshing, elegant dessert experience.
# Required Ingredients:
→ Crust
01 - 1 cup graham cracker crumbs or digestive biscuits, finely crushed
02 - 3.5 tablespoons unsalted butter, melted
03 - 2 teaspoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 1 cup cream cheese, softened
06 - 1/2 cup heavy cream, cold
07 - 1/2 cup granulated sugar
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons lemon juice
10 - 2 teaspoons powdered gelatin
11 - 2 tablespoons water (for blooming gelatin)
→ Matcha Swirl
12 - 2 teaspoons high-quality matcha green tea powder
13 - 2 tablespoons hot water (not boiling)
→ Snowdrift Topping (Optional)
14 - 1/2 cup heavy cream, whipped to soft peaks
15 - 1 tablespoon powdered sugar
# How-To Steps:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
02 - Distribute crust mixture evenly into 8 cupcake liners or small jars and press firmly. Refrigerate.
03 - Sprinkle gelatin over 2 tablespoons water and allow to bloom for 5 minutes.
04 - Beat cream cheese and sugar until smooth and fluffy; incorporate vanilla extract and lemon juice.
05 - Whip heavy cream to soft peaks and gently fold into the cream cheese mixture.
06 - Warm bloomed gelatin gently until fully dissolved without boiling; cool slightly and blend into cheesecake batter promptly.
07 - Whisk matcha powder with hot water until smooth.
08 - Separate cheesecake batter evenly; fold matcha mixture into one portion until uniform.
09 - Alternate spoonfuls of plain and matcha batter over crust; create marbled effect by swirling gently with a toothpick.
10 - Refrigerate for at least 3 hours until set.
11 - Whip heavy cream and powdered sugar to soft peaks; pipe or spoon onto chilled cups.
12 - Dust with matcha powder if desired and serve chilled.
