Mini Matcha Swirl Cheesecakes

What better way to celebrate the holidays than with these Mini Matcha Swirl Cheesecakes baked onto a gingersnap crust!

Makes enough to share.

An original recipe prepared for us by Modest Marce.


    For the gingersnap crust:

    • 1.5 cups gingersnap crumbs
    • 1 tablespoon sugar
    • 1 teaspoon pure vanilla extract
    • 4 tablespoons unsalted butter, melted

    For the swirled filling:

    • 16 ounces cream cheese, room temperature
    • 1/2 cup granulated sugar
    • 2 large eggs, room temperature
    • 1 teaspoon pure vanilla extract
    • 2 teaspoons Aiya Cooking Grade Matcha


    For the gingersnap crust:

    1. In a mixing bowl add the gingersnap crumbs, sugar, vanilla & butter. stir until a wet sandy mixture is formed.
    2. Press the crust into twelve lined cupcake tins & bake for five minutes while you prepare the filling.

    For the swirled filling:

    1. In the bowl of a stand mixer fitted with the paddle attachment cream the cream cheese & sugar until smooth.
    2. Add in the eggs one at a time, scrapping down the sides of the bowl after each addition. finished off with vanilla extract.
    3. Divide batter into two equal portions. leave one as is & add the matcha powder to the other one.
    4. Add one scoop of each mixture per cupcake tin & swirl together with a knife.
    5. Bake for 20 minutes & let cool completely before serving.
    6. Top with whipped cream if desired.



    Click below to purchase the culinary Matcha used in this recipe: