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.


    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


    Gingersnap Crust

    1. In a mixing bowl add the gingersnap crumbs, sugar, vanilla and butter. Stir until a wet sandy mixture is formed.
    2. Press the crust into twelve lined cupcake tins and bake for 5 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 and 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 2 equal portions. leave one as is and add the Matcha to the other one.
    4. Add one scoop of each mixture per cupcake tin and swirl together with a knife.
    5. Bake for 20 minutes and let cool completely before serving.
    6. Top with whipped cream if desired.


    Click below to purchase the Culinary Grade Matcha used in this recipe: