Matcha Blackberry Cheesecake 2f

Skip the oven and go straight to dessert with our No-Bake Mini Matcha Blackberry Cheesecakes! Easy to prepare, the Matcha filling is rich and velvety, and so yummy paired with a buttery graham cracker crust. Aiya’s Cooking Grade Matcha gives the cheesecake a slight earthiness, which perfectly complements the sweetness from the homemade blackberry jam. We adapted this recipe from our “No-Bake Matcha Cheesecake” recipe by adding an extra spoonful of sugar. With St. Patrick's day today and summer berry season just around the corner, what more excuse do you need to whip up these sweet treats?

 

Ingredients:

Crust

  • 7 oz graham crackers
  • 1 stick unsalted butter

Cheesecake Filling

  • 3 Tbsp water
  • 1 Tbsp gelatin
  • 5 1/2 oz cream cheese
  • 3/4 cup sugar
  • 1 Tbsp Aiya Cooking Grade Matcha
  • 1 Tbsp sour cream
  • 1 tsp lemon juice
  • 1/2 cup heavy cream

Whipped Cream

  • 1/2 cup heavy cream
  • 4 Tbsp sugar

Blackberry Jam

  • 2 cups fresh blackberries
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp lemon juice

 

Directions:

Blackberry Jam

  1. Wash and dry 2 cups of fresh blackberries and set aside.
  2. Mix 1 Tbsp cornstarch with 1 Tbsp lemon juice until a paste forms.
  3. Heat the sugar and blackberries over medium heat. Stir until blackberries break apart.
  4. Add the cornstarch lemon mixture to the pot until fully combined.
  5. Heat for an additional 3-5 minutes, or until the sauce starts to thicken.
  6. Remove from heat and place in the fridge to chill while you are making the cheesecake.

Mini Matcha Cheesecakes

  1. Crush the graham crackers into fine crumbs either by putting them in a zip top bag and crushing with a rolling pin or by pulsing in a food processor.
  2. Let the butter come to room temperature and then mix it with the graham cracker crumbs until they come together like dough. Allow to rest for at least 30 minutes.
  3. Grease the bottom and sides of one muffin/cupcake tin. Spoon one small ball of the graham cracker dough into muffin/cupcake tin, pressing them down with the bottom of a small cup, making it as level and even in thickness as possible.
  4. Sift the Matcha into a bowl and add some room temperature water (approximately 1 tbsp). Mix with the back of a spoon until it becomes a smooth paste.  Set aside.
  5. Using an electric hand mixer, beat the cream cheese until it is smooth. Add the sugar and mix until well incorporated. Add the Matcha paste, sour cream, and lemon juice.  Beat until smooth and well blended.
  6. Mix the gelatin in the 3 tablespoons of hot water until fully dissolved. Mix into the cream cheese mixture until fully incorporated.
  7. In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold into the cream cheese mixture.
  8. Spoon the finished cheesecake filling into the muffin/cupcake tins with the graham cracker crust, cover with plastic wrap, and place in the refrigerator to set (30 minutes).
  9. Once set, carefully remove the cheesecakes from the tins by scraping down the sides with a sharp butter knife, then using a small rubber spatula to pop them out.
  10. Beat the heavy cream and sugar together until soft peaks form. Decorate your mini cheesecakes with whipped cream, blackberry jam, and fresh blackberries.
  11. Enjoy!

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