Micro Strawberry Matcha No Bake Cheesecakes!

Try saying that title 10 times fast! I’m so excited to share this recipe with you guys. I recently got some amazing Sweet Strawberry Matcha from Steeped Tea. I usually use the matcha in smoothies or as a tea, but I wanted to try something a little different this time! So we made micro cheesecakes! It was my first time making this, and I made it on PERISCOPE in front of everyone! Luckily, they turned out SO good and they’re delicious!

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You will need:

  • Mixer
  • Mini cupcake liners
  • Mini cupcake pan

UPDATE: I gave these to my mum who sells tea, and she served them at a Vendor Show she did! The comments we got for them were all amazing! Everyone LOVED them, and she sold a TON of matcha because of the treats I made! Plus- I ate one for breakfast so I had a nice little dose of caffeine!

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Make sure to get your graham crackers into nice little crumbs!
Print Recipe
Micro Strawberry Matcha Cheesecakes
These bite size delicious matcha cheesecakes are perfect for a tea party or get together, and they are full of healthy antioxidants! Plus, they are no bake, so they are super easy! trendyandorganized.com
Course Dessert
Cuisine tea
Prep Time 30 minutes
Cook Time 0 minutes
Passive Time 3 hours
Servings
micro cakes
Ingredients
Course Dessert
Cuisine tea
Prep Time 30 minutes
Cook Time 0 minutes
Passive Time 3 hours
Servings
micro cakes
Ingredients
Instructions
  1. In a ziplock bag (or food processor) crush the crackers until they are crumbs. Add the sugar and mix, then pour in the melted butter. Mix thoroughly until all the crumbs are wet.
  2. Line a mini muffin pan with liners and drop a tsp of crumb mixture into each. Pat down until the crumbs are flat and firm, forming a crust. Refrigerate. In a large bowl (I used my Kitchen Aid), beat together the cream cheese, powdered sugar, and vanilla.
  3. Add in the granulated sugar and Matcha powder and beat until smooth. I used the Sweet Strawberry Matcha found HERE. However, you can use whatever flavor of Matcha you like!
  4. Lightly whip the heavy cream and then fold it into the cream cheese mixture.
  5. Put a large circular tip on a piping bag, and fill with the cream cheese mixture. Pipe the mixture on top of the crust. Make sure to fill the muffin liner, these cheesecakes won't rise!
  6. Chill in the freezer for at least 3 hours. If you have enough willpower, let them freeze over night!
  7. Garnish with your favorite toppings. I did whipped cream, strawberries, and chocolate shards. Yum!!
Share this Recipe

This recipe was delicious! I slightly adapted it from here, and props to the original blogger for sharing this! Let me know in the comments below if you make it, and if you enjoyed this recipe! Also let me know what YOUR favorite flavor/kind of tea is!

jericho

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