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.
I always enjoy serving these to guests because they look impressive but require 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.
- Divide the 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 mixture:
- In a separate bowl, beat the cream cheese and sugar until smooth and fluffy. Add vanilla and lemon juice, mixing well.
- Whip cream:
- Whip 120 ml heavy cream to soft peaks. Gently fold into cream cheese mixture until combined.
- Dissolve gelatin:
- Gently heat bloomed gelatin until fully dissolved (do not boil). Cool slightly, then mix into cheesecake batter quickly and thoroughly.
- Prepare matcha swirl:
- Whisk matcha powder with 2 tbsp hot water until smooth.
- Divide filling:
- Divide cheesecake filling in half and fold matcha mixture into one half until evenly colored.
- Create swirl layers:
- Spoon alternating dollops of plain and matcha mixtures over crusts. Use a toothpick or skewer to gently swirl batters together for a marbled effect.
- Chill:
- Chill at least 3 hours or until set.
- Add topping (optional):
- Whip cream with powdered sugar to soft peaks and pipe or spoon onto set cheesecake cups.
- Garnish and serve:
- Dust with matcha powder if desired. Serve chilled.
Save This recipe always delights my family, especially on special occasions when they notice the beautiful green swirl.
Storage Tips
Store covered in the refrigerator for up to 3 days to keep the texture fresh and creamy.
Gluten-Free Variation
Use gluten-free cookies or biscuits for the crust to make this recipe suitable for gluten intolerance.
Serving Suggestions
Garnish with white chocolate curls or fresh berries to add contrast and flavor to the dessert.
Save These cheesecake cups offer a refined yet simple dessert option that’s sure to impress.
Recipe Guide
- → How is the crust prepared for these cups?
The crust is made by mixing finely crushed graham crackers or digestive biscuits with melted butter, sugar, and a pinch of salt, then pressed firmly into cupcake liners or jars.
- → What creates the matcha swirl effect?
High-quality matcha powder is whisked into hot water and gently folded into half the cheesecake filling. Alternating dollops of plain and matcha mixtures are swirled together for a marbled effect.
- → Is baking required for these cheesecake cups?
No baking is involved. The cups are chilled for at least three hours to set, resulting in a smooth, creamy texture.
- → Can these cups be made gluten-free?
Yes, substituting the crust with gluten-free cookies makes this treat suitable for gluten-free diets.
- → What is the purpose of the snowdrift topping?
The snowdrift topping, made from whipped cream and powdered sugar, adds a light, airy finish that balances the rich cheesecake filling.
- → How should these cups be stored?
Keep the cups covered and refrigerated. They remain fresh for up to three days.