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Matcha Cheesecake with Oreo Crust

Irresistible Matcha Cheesecake with Oreo Crust Delight

Indulge in this Matcha Cheesecake with Oreo Crust, a no-bake delight that impresses with its creamy matcha filling and crunchy Oreo base.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Gluten-free options can be used for a GF twist.
  • 1 pinch Salt Enhances sweetness and rounds out flavors.
  • 6 tablespoons Unsalted Butter Melted; margarine is a suitable substitute.
For the Filling
  • 2 tablespoons Matcha Powder (culinary grade) Make sure it’s culinary-grade for best results!
  • 1 cup Whipping Cream Coconut cream works well for dairy-free version.
  • 8 ounces Cream Cheese Use vegan cream cheese for a dairy-free alternative.
  • 1 cup Greek Yogurt Sour cream is a great substitute.
  • 3/4 cup Powdered Sugar Adjust to desired sweetness.
For the Topping
  • 1 cup Whipping Cream (for Topping) Feel free to use whipped coconut cream if desired.
  • 1 teaspoon Vanilla Extract Can be omitted for a pure matcha taste.

Equipment

  • Food Processor
  • Muffin Pan
  • mixing bowls
  • whisk
  • spatula
  • Piping Bag

Method
 

Prepare the Oreo Crust
  1. Crush Oreo cookies into fine crumbs using a food processor or by placing them in a resealable bag and pounding with a rolling pin.
  2. Combine the crumbs with a pinch of salt and melted unsalted butter until fully mixed.
  3. Line a muffin pan with cupcake liners and press about 1 tablespoon of the mixture into each liner.
  4. Refrigerate the crust for at least 30 minutes until firm.
Make Matcha Filling
  1. In a small bowl, whisk together culinary-grade matcha powder and a couple of tablespoons of whipping cream until smooth.
  2. In another bowl, whip the remaining whipping cream until stiff peaks form, being careful not to overbeat.
  3. In a separate bowl, blend cream cheese, Greek yogurt, and powdered sugar until completely smooth.
  4. Gently fold the matcha cream into the cream cheese mixture until fully combined.
Assemble Cheesecakes
  1. Once the Oreo crust has set, spoon the matcha cheesecake filling into each cupcake liner on top of the crust.
  2. Smooth the surface with a spatula or the back of a spoon, filling each liner nearly to the top.
Add Topping
  1. Whip additional cream with powdered sugar and a splash of vanilla extract until light and fluffy.
  2. Pipe generous dollops of whipped cream on top of each mini cheesecake.
  3. Sprinkle some crushed Oreo crumbs on top if desired.
Chill
  1. Place the assembled cheesecakes into the refrigerator to chill and set for a minimum of 4 hours or ideally overnight.
  2. Allow the cheesecakes to rest at room temperature for about 10-15 minutes before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Be sure to use high-quality culinary-grade matcha for the best flavor. Allow cheesecakes to chill for optimal texture.

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