Read...
Matcha Mini Cheesecakes with White Chocolate Covered Strawberries - creamy and delicious, green tea tasting, little bites of cheesecake, totally yummy!
Ingredients
For Crust
- 1 cup crushed Oreo cookies 4.8 oz or 135 g
- 2 tbsp butter unsalted, melted
For Cheesecake
- 16 oz cream cheese 2 pkg, at room temperature
- 2/3 cup granulated sugar
- 2 eggs at room temperature
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
For Strawberries
- 12 strawberries with stems on
- 1 cup chocolate chips white
Chocolate Ganache
- 1/4 cup heavy cream
- 4 oz chocolate chips semisweet
Instructions
- Preheat oven to 350 F degrees.
- In a bowl mix together the oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes.
- Reduce heat to 300 F degrees.
- Add the cream cheese and sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add eggs one at a time and continue mixing. Add matcha green tea powder and vanilla extract and mix until fully incorporated. Do not over mix.
- Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups.
- Bake for 20 minutes. Remove from oven and let cool completely. Refrigerate cheesecake for a couple hours.
- Place the white chocolate in a microwave safe bowl and melt it in the microwave in 30 second intervals. After each 30 seconds stir the chocolate. Mine took about 1 min and 30 seconds to melt. Dip each strawberry in the white chocolate and carefully place over top of each cheesecake.
- In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely. Drizzle some chocolate ganache over strawberries. (This step is optional)
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
