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Mini Matcha Swirl Cheesecakes

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

Makes 12 mini cheesecakes.

An original recipe prepared for us by Modest Marce.

Ingredients

    Gingersnap Crust

    • ½ cups gingersnap crumbs
    • 1 Tbsp sugar
    • 1 tsp pure vanilla extract
    • 4 Tbsp unsalted butter, melted

     

    Swirled Matcha Filling

    • 16 oz cream cheese, room temperature
    • ½ cup granulated sugar
    • 2 large eggs, room temperature
    • 1 tsp pure vanilla extract
    • 2 tsp Aiya Culinary Grade Matcha

Directions

    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.

    Swirled Matcha 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, 1 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: