Description
Delight in these elegant Matcha Mini Cheesecakes topped with luscious white chocolate covered strawberries. Each bite combines a crisp Oreo crust, a creamy matcha-infused cheesecake filling, and a sweet strawberry topped with smooth white chocolate and optional rich chocolate ganache drizzle. Perfect for parties or special occasions, these individual cheesecakes promise a harmonious blend of flavors and textures.
Ingredients
Crust
- 1 cup Oreo cookies (crushed, 4.8 oz or 135 g)
- 2 tablespoons unsalted butter (melted)
Cheesecake Filling
- 16 ounces cream cheese (2 packages, at room temperature)
- ⅔ cup granulated sugar
- 2 eggs (at room temperature)
- 2 tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
Topping
- 12 strawberries (with stems on)
- 1 cup white chocolate chips
- ¼ cup heavy cream
- 4 ounces semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350℉ (175℃). In a mixing bowl, combine the crushed Oreo cookies with melted unsalted butter, mixing until the crumbs are evenly coated. Divide this crumb mixture equally into each cup of your mini cheesecake pan and firmly press down to form the base. Bake for 7 minutes to set the crust.
- Reduce Oven Temperature: Lower the oven temperature to 300℉ (150℃) to prepare for baking the cheesecake filling.
- Prepare Cheesecake Filling: In the bowl of a mixer, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy, about 3 minutes. Add eggs one at a time, mixing continuously to incorporate fully after each addition. Mix in the matcha green tea powder and vanilla extract until just combined, taking care not to overmix to prevent cracks during baking.
- Fill Cheesecake Cups: Spoon the prepared cheesecake batter evenly into each crust-lined cup, filling them to the top. The batter should be enough to fill all 12 cups properly.
- Bake Cheesecakes: Bake the mini cheesecakes at 300℉ for 20 minutes. Once baked, remove from oven and allow to cool completely to room temperature. Then refrigerate for at least a couple of hours to set firmly.
- Melt White Chocolate and Dip Strawberries: Place the white chocolate chips in a microwave-safe bowl and melt in 30-second intervals, stirring each time until the chocolate is fully melted and smooth (approximately 1 minute 30 seconds). Dip each strawberry into the melted white chocolate, coating them evenly, then place the dipped strawberries on top of each cooled cheesecake.
- Prepare Chocolate Ganache (Optional): In a small saucepan, combine heavy cream and semisweet chocolate chips. Place this over a double boiler of boiling water and stir occasionally until the mixture is smooth, warm, and well combined (under 5 minutes). Let cool completely, then drizzle the ganache over the white chocolate covered strawberries for an extra layer of indulgence.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth cheesecake batter and to avoid lumps.
- Do not overmix the cheesecake batter after adding matcha powder to prevent cracking.
- The chocolate ganache drizzle is optional but adds a rich, decadent contrast to the sweetness of the white chocolate and tartness of the strawberries.
- Use fresh, firm strawberries for best results when dipping and presenting.
- Allow cheesecakes to chill thoroughly in the refrigerator for at least 2 hours to ensure they hold their shape when serving.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American Fusion