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TASTY TUESDAY: Matcha Mini Cheesecakes
It's another Tasty Tuesday and St. Patrick's Day is just around the corner! No better way to celebrate than with some Matcha Mini Cheesecakes! Top with whipped cream and berries or add some extra Matcha in the shape of a Shamrock on top to be extra festive.
Thanks to Kelsey from The Farmer's Daughter for the fun recipe! Make sure to give her a follow @kelsey_thefarmersdaughter for more tasty recipes and beautiful photos!
1 1/4 cup chocolate baking crumbs
5 tablespoons butter, melted
16 oz cream cheese (two 8 oz packages), softened
2 tsp lemon juice
1 tablespoon vanilla
1 tablespoon matcha powder
1 1/4 cups heavy (whipping) cream
1/3 cup powdered sugar
1. Preheat the oven to 350 degrees F. First prepare the crust.
2. In a medium bowl, stir together chocolate baking crumbs and melted butter with a fork. Firmly press crumbs into a muffin tin (if you have small spring form pans that would work well too). For my muffin tins I used about 2-3 tablespoons of crumbs per cheesecake. Bake crumbs for 7-9 minutes, remove from oven and allow to cool.
3. Next prepare the matcha filling. In a large bowl, beat cream cheese, lemon juice, vanilla, and matcha powder together on medium low until completely smooth, set aside. In a separate large bowl, whip up heavy (whipping) cream until soft peaks form. Gradually add in powdered sugar, but don't overmix and deflate the whipped cream. Gently fold whipped cream into the cream cheese mixture until smooth.
4. Pour batter into muffin tins, and allow to set for 3-4 hours in the fridge or freezer, until firm, before serving. These keep very well in the freezer, and the crumbs won't get as soggy if you want to make this several days in advance. Simply remove half an hour before serving to let them thaw out a bit.
5. To remove cheesecakes from pan, carefully run a small knife around the edges of each cheesecake, and gently turn muffin tin over and tap to remove cheesecakes. Store in an airtight container.
For a matcha powder shamrock topping, cut a piece of parchment paper slightly larger than the top of a mini cheesecake. Trace a shamrock in the middle of it, and carefully cut it out with small scissors. Place parchment on top of chilled cheesecake, pressing each edge carefully onto cheesecake, and use a small sifter to dust matcha powder over top. Brush away excess matcha powder, and then carefully peel off parchment paper. Repeat for each cheesecake. *The matcha powder will slowly sink into the cheesecake, so you may want to do this directly before serving.
If you prefer the whipped cream and berries, whip up 1/2 cup of heavy whipping cream while the cheesecake is chilling. Serve each cheesecake with the whipped cream, berries, and a dusting of matcha powder.
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