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Creamy Yoda Matcha White Chocolate Cheesecake Cups

Creamy Yoda Matcha White Chocolate Cheesecake Cups - featured image
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Silky, creamy cheesecake cups with a subtle sweetness and fresh grassy notes from matcha, combined with the gentle melt of white chocolate. A quick, easy, and delightful dessert perfect for any occasion.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 4 oz (115 g) white chocolate, chopped
  • 1/3 cup (65 g) granulated sugar
  • 1 tablespoon matcha powder
  • 1/4 cup (60 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) graham crackers, crushed
  • 3 tablespoons (45 g) unsalted butter, melted
  • Optional toppings: white chocolate shavings, matcha powder, fresh berries

Instructions

  1. Make the crust: In a medium bowl, combine crushed graham crackers with melted unsalted butter. Mix well until all crumbs are moistened. Divide the mixture evenly into serving cups (4–6 oz size) and press down firmly to form a compact base. Refrigerate while preparing the filling.
  2. Melt the white chocolate gently in a heatproof bowl over simmering water or in the microwave in 20-second increments, stirring between each until smooth. Let cool slightly.
  3. In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add vanilla extract and mix well.
  4. Sift matcha powder into the cream cheese mixture to avoid lumps. Blend thoroughly until color is even and mixture smells fresh.
  5. Slowly pour melted white chocolate into the cream cheese mixture, folding gently with a spatula until combined.
  6. Whip heavy cream in a separate bowl until soft peaks form.
  7. Gently fold whipped cream into the cream cheese mixture in two additions to lighten the texture.
  8. Spoon cheesecake filling over chilled crusts in cups, smooth the tops, cover with plastic wrap, and refrigerate for at least 2 hours.
  9. Before serving, sprinkle with matcha powder or white chocolate shavings and add fresh fruit if desired. Serve chilled.

Notes

Always soften cream cheese at room temperature to avoid lumps. Sift matcha powder to prevent clumps. Melt white chocolate gently to avoid seizing; add a splash of heavy cream if needed. Whip cream to soft peaks, not stiff. Fold ingredients gently to keep cheesecake light and creamy. Chill at least 2 hours for best texture and flavor. Can be made up to 24 hours ahead. Store leftovers covered in fridge up to 3 days; avoid freezing.

Nutrition

Keywords: matcha cheesecake, white chocolate dessert, no bake cheesecake, creamy cheesecake cups, quick dessert, easy cheesecake, green tea dessert

Find it online: https://realityeats.com/creamy-yoda-matcha-white-chocolate-cheesecake-cups-easy-recipe-for-pinterest-fans/