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Matcha Mini Cheesecakes with White Chocolate Covered Strawberries

  • For Crust
  • 1 cup (4.8 oz or 135 g) crushed Oreo cookies
  • 2 tbsp butter, melted
  • For Cheesecake
  • 2 pkg (16 oz) cream cheese, at room temperature
  • ⅔ 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 white chocolate chips
  • Chocolate Ganache
  • ¼ cup heavy cream
  • 4 oz chocolate chips, semisweet
  • 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)

 Source Recipes : -Here-