This might be one of the easiest cheesecake recipes that you have tried. The steps are simple and the baking time is only 15 minutes. I love how cute these mini cheesecakes are. As some of you might not be fond of Matcha, I have made both Matcha and Chocolate flavors.
These Easy Mini Matcha and Chocolate Cheesecakes have a beautifully smooth texture and they just melt in your mouth with every bite. If you are a fan of cheesecake like me, you might also want to check out my other cheesecake recipes here.
WHAT KIND OF MATCHA YOU SHOULD USE
For baking, you can buy the culinary grade or organic matcha powder, which is not in bright green color. It offers a robust flavor profile suitable for cooking purposes, from matcha lattes to baked goods. However, for a sublime matcha tea drinking experience, I recommend that you buy the ceremonial grade matcha powder, which is in bright green color and tastes silky smooth with a mild and naturally sweet flavor profile.
MATCHA BENEFITS
Matcha has many great benefits, which are good for your health. For example, matcha is high in antioxidants, which help stabilize harmful free radicals, compounds that can damage cells and cause chronic disease. Matcha boosts metabolism and burns calories. It provides vitamin C, selenium, chromium, zinc and magnesium. It helps calms the mind and relaxes the body. I love drinking match tea every day and it helps me focus and stay energized.
I hope you will enjoy making this Easy Mini Match and Chocolate Cheesecake recipe! This will be a delightful dessert to serve for your family and guests at a dinner party.
MORE CHEESECAKE RECIPES:
Rich and Tangy Lime Cheesecake
Holiday Easy Tiramisu Cheesecake (No-Bake)
โLittle Miracleโ Panda Mini Cheesecake (No-Bake)
Cool and Modern New York Cheesecake
White Chocolate Blackberry Cheesecake
Easy Mini Matcha and Chocolate Cheesecake
Ingredients
Egg Cheese Mixture (divide in half)
- 400 g Cream Cheese, room temperature
- 1 tbsp granulated Sugar
- 2 large Eggs, room temperature
Matcha Filling
- 2.5 tsp Matcha Powder
- 40 g / 1.4 oz White Chocolate
- 75 ml / 1/3 cup Heavy Cream, room temperature
Chocolate Filling
- 2.5 tsp Cocoa Powder
- 40 g / 1.4 oz White Chocolate
- 75 ml / 1/3 cup Heavey Cream, room temperature
Instructions
- In a mixing bowl, mix together Cream Cheese and granulated Sugar until smooth.
- Then add in 2 Eggs. Mix until smooth.
- In 2 separate heat-proof glass containers/bowls, microwave the White Chocolate for 1.5 minutes. Mix the White Chocolate and then add in Matcha Powder and mix well again. Then add in the Heavy Cream. Mix to combine well. Repeat the same procedure with the Chocolate Filling.
- Divide the Egg Cheese Mixture in half and in 2 separate bowls. Add the Match Filling in one bowl and mix until smooth and well combined. Repeat the same procedure with the Chocolate Filling.
- Pour the Match/Chocolate Cheesecake Filling into a container with a spout. Add them into the muffin tin and equally dividie them into 10 portions. Shake the muffin tin gently to help it smoothen out.
- Bake in a pre-heated oven at 300 F (150 C) for 15 minutes. Remove from oven and let cool on a rack. Cool down to room temperature, then cover with plastic wrap and let it rest in the refrigerator for at least 2 hours or better overnight. Ready to enjoy!
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