4.7 from 109 votes
Matcha Mini Cheesecakes with White Chocolate Covered Strawberries
These Matcha Mini Cheesecakes feature a crumbly Oreo cookie crust topped with a smooth, subtly flavored cheesecake infused with matcha green tea powder. After baking and chilling, each cheesecake is crowned with a white chocolate-coated strawberry, adding a fresh fruity touch and creamy contrast. The combination balances creamy and sweet with a hint of earthy matcha and chocolate.
Prep Time
30 mins
Cook Time
27 mins
Total Time
57 mins
Servings:
12
Calories:
374 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For Crust
- 1 cup Oreo cookies crushed, 4.8 oz or 135 g
- 2 tablespoon butter unsalted, melted
For Cheesecake
- 16 ounce cream cheese 2 pkg, at room temperature
- ⅔ cup granulated sugar
- 2 egg at room temperature
- 2 tablespoon matcha green tea powder
- 1 teaspoon vanilla extract
For Strawberries
- 12 strawberries with stems on
- 1 cup white chocolate chips
Chocolate Ganache
- ¼ cup heavy cream
- 4 ounce semisweet chocolate chips
Instructions
- Preheat oven to 350℉.
- In a bowl mix together the oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes.
- Reduce heat to 300℉.
- Add the cream cheese and sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add eggs one at a time and continue mixing. Add matcha green tea powder and vanilla extract and mix until fully incorporated. Do not over mix.
- Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups.
- Bake for 20 minutes. Remove from oven and let cool completely. Refrigerate cheesecake for a couple hours.
- Place the white chocolate in a microwave safe bowl and melt it in the microwave in 30 second intervals. After each 30 seconds stir the chocolate. Mine took about 1 min and 30 seconds to melt. Dip each strawberry in the white chocolate and carefully place over top of each cheesecake.
- In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely. Drizzle some chocolate ganache over strawberries. (This step is optional)
Cup of Yum
Notes
- To freeze, chill the cheesecakes uncovered on a tray until fully frozen, then wrap tightly in plastic wrap and aluminum foil for storage up to three months.
- Allow the white chocolate to cool slightly before dipping strawberries to prevent melting the fruit or causing drips.
Nutrition Information
Serving
1cheesecake
Calories
374kcal
(19%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
63mg
(21%)
Sodium
266mg
(11%)
Potassium
251mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
515IU
(10%)
Vitamin C
7mg
(8%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 374
% Daily Value*
| Serving | 1cheesecake | |
| Calories | 374kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 63mg | 21% |
| Sodium | 266mg | 11% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.