Mini Matcha Basque Cheesecakes
Mini Matcha Basque Cheesecakes are a delightful fusion of creamy, rich cheesecake and the earthy flavor of matcha. Perfect for gatherings or a personal treat, these mini desserts boast a stunning green hue and a velvety texture that will impress your guests. With simple ingredients and straightforward instructions, anyone can whip up these indulgent bites that are as visually appealing as they are delicious!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese/International
Ingredients
Scale
- 1 cup crushed graham crackers
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 2 tbsp high-quality matcha powder
- ½ cup heavy cream
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease mini cheesecake pans.
- In a bowl, mix crushed graham crackers with melted butter until combined. Press into the bottom of the pans firmly.
- Beat cream cheese in a large bowl until smooth. Gradually add sugar and mix until well blended.
- Add eggs one at a time on low speed to avoid overmixing.
- Gently fold in matcha powder, heavy cream, and vanilla extract until well combined.
- Pour the batter into the prepared crusts and bake for 25-30 minutes until edges are set but centers jiggle slightly.
- Cool at room temperature before refrigerating for at least two hours.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: For added flair, consider swirling in fruit puree or chocolate chips before baking. Store leftovers in an airtight container in the fridge for up to three days or freeze individually wrapped for up to two months.