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Mini soft matcha cheesecake.
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Baked Mini Matcha Cheesecake

Baked green tea matcha cheesecakes with salty pretzel crust and chocolate glaze.
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 294kcal
Author: Ilona

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
US Customary - Metric

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

Calories: 294kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 170mg | Potassium: 77mg | Fiber: 1g | Sugar: 21g | Vitamin A: 845IU | Calcium: 61mg | Iron: 1mg