Creamy matcha cheesecake recipe with crunchy salty pretzel crust and a layer of glazed chocolate. A delicious baked green tea mini cheesecakes perfect for afternoon snack.
Matcha cheesecake is one of the most sought-after desserts in recent times, and for good reason. This delicious dessert combines the rich creaminess of cheesecake with the earthy flavor of matcha green tea powder to create a unique and irresistible treat. Matcha cheesecake has gained popularity among foodies and health enthusiasts alike due to its natural ingredients and potential health benefits.
Naturally colored mini green tea cheesecakes are one of the most unique sweets that you can make. They are made with a nice flavor of green tea, extra layer of melted chocolate and salty pretzels. Matcha has also many health benefits like energy booster, mood and memory enhancer, it is also high in fiber. This is great snack or party dessert.
Mini Matcha Cheesecake Recipe
Texture: creamy cream cheese, crunchy bottom crust.
Taste: sweet with matcha green tea flavor.
Simplicity: very easy recipe with only few ingredients.
Meal Type: brunch, dessert, party food idea.
Matcha Cheesecake Ingredients
- Pretzels – needed for the bottom crusty layer, any pretzels are good, sticks or braids.
- Unsalted Butter – to help pretzels to bond together.
- Cream Cheese – full fat or light, room temperature would be the best.
- Sugar – to sweeten the dessert, regular white sugar or cane sugar.
- Greek Yogurt – for rich and creamy texture. Sour cream may be substituted.
- Eggs – for smooth and rich texture.
- Matcha Powder – for flavor and to add beautiful green color to cheesecakes.
- Vanilla Extract – to enhance the flavour.
How to make Pretzel Crust
- (Full recipe and video below). Prepare pretzels and melted butter.
- Firstly, place pretzels in the ziploc bag, crush it with rolling pin. Alternatively, you can place pretzels in a bag, break it with potato masher. I tried these 2 techniques, both are ok for crushing pretzels. Also, you can place pretzels in food processor to break them into smaller pieces.
- In a medium bowl combine pretzels with unsalted melted butter. Press gently on the bottom of the liners.
- Bake for 10 minutes at 350 F.
How to make Matcha Cheesecake
- In a medium bowl beat cream cheese with sugar and greek yogurt, add eggs (one at a time), add vanilla extract and matcha powder.
- Pour into liners, on top of baked pretzels, bake for 20 – 25 minutes.
- Melt chocolate and decorate mini dessert.
Tips to make Green Tea Mini Cheesecakes
- I’ve noticed that pretzel crust doesn’t stick very well, so after baking remove cupcakes from baking pan, cool them off completely. If any crust will be coming off, sprinkle on top of the glazed cheesecakes. Also, storing mini dessert in the refrigerator makes the pretzel crust more solid.
- Bake pretzel crust for 10 minutes before pouring the cream cheese mixture.
- You can use graham cracker crust instead of pretzels.
- Green tea powder gives a specific taste, if you wish to make these baked cheesecakes without matcha you can just omit the powder completely. Basically, it will be mini cheesecakes with a little vanilla taste.
- You might have between 12 – 14 cupcakes from this recipe.
Baked Green Tea Cheesecake Faq’s
Bake them for about 20-25 minutes at 300 F temperature. Keep an eye after 15 minutes, since each oven bakes differently. I’ve noticed lower temperatures are better for cheesecakes. Overcooked cheesecakes might crack on top, but you can glaze them with chocolate after baking.
Green tea cheesecake is very easy to make, you just need to follow the recipe exactly to have creamy, rich and delicious dessert.
Yes, you can, just increase the time of baking to 30-40 minutes. You can use spring form or any baking pan.
Since they are made with dairy you have to store baked green tea cheesecake in refrigerator. They will be good for up to 4-5 days.
Mini Cheesecakes Desserts
- Mini Pumpkin Cheesecake
- Chocolate Cheesecake Cupcakes
- Butternut Squash Greek Yogurt Bars
- Matcha Cupcakes with Green Tea Cheesecake Frosting
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Baked Mini Matcha Cheesecake
Ingredients
- 1/3 cup pretzels crushed
- 1/4 cup unsalted butter melted
- 16 oz. cream cheese 2 bricks, room temperature
- 3/4 cup cane sugar or granulated sugar
- 1/3 cup greek yogurt
- 2 eggs
- 2 1/2 Tbsp. matcha powder
- 1 tsp. vanilla extract
Optional
- 3/4 cup chocolate chips melted
Instructions
- Preheat oven to 350 F. Prepare muffin tin with silicone or paper liners.
- In a large bowl combine crushed pretzels and melted butter. Pour pretzels into each liner, press firmly. Bake for 10 minutes.1/3 cup pretzels, 1/4 cup unsalted butter
- Remove from oven and lower the temperature to 300 F.
- In a large bowl beat cream cheese with sugar and greek yogurt with electric mixer for about 2 – 3 minutes.16 oz. cream cheese, 3/4 cup cane sugar, 1/3 cup greek yogurt
- Add eggs, each at a time. Beat all ingredients together until all will become smooth.2 eggs
- Add matcha powder and vanilla extract, combine well.2 1/2 Tbsp. matcha powder, 1 tsp. vanilla extract
- Pour cream cheese into each liner, on top of baked pretzels. Bake for about 20 – 25 minutes. Remove from oven and cool off before decorating with chocolate.
- Glaze each mini matcha cheesecake with melted chocolate. Store in refrigerator.3/4 cup chocolate chips
Video
Notes
- Cream Cheese – full fat or light, room temperature would be the best.
- Sugar – regular sugar or cane sugar.
- Greek Yogurt – Sour cream may be substituted.
- I’ve noticed that pretzel crust doesn’t stick very well, so after baking remove cupcakes from baking pan, cool them off completely. If any crust will be coming off, sprinkle on top of the glazed cheesecakes. Also, storing mini dessert in the refrigerator makes the pretzel crust more solid.
- Bake pretzel crust for 10 minutes before pouring the cream cheese mixture.
- You can use graham cracker crust instead of pretzels.
- Green tea powder gives a specific taste, if you wish to make these baked cheesecakes without matcha you can just omit the powder completely. Basically, it will be mini cheesecakes with a little vanilla taste.
- You might have between 12 – 14 cupcakes from this recipe.
- Meal Prep Tips: you can store cheesecakes in airtight container in the fridge.
Nutrition
Update Notes: The recipe was originally posted in February 2017, it was updated with new step by step photos and faq’s in May, 2023.
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