June 28, 2016 2 min read

Sweet delicious Mini Matcha Cheesecake topped with light whipping cream and lemon slice topping

We have another great dessert recipe we’re keen to share with you today, and it’s a dessert that’s a true crowd pleaser - cheesecake!

Only this time it’s with a green tea twist. Presenting  Matcha Mini Cheesecake by the lovely Maggie, aka@maggie_jc!

Maggie is from Indonesia and currently lives in Dallas, Texas, where she loves nature, travelling, and of course baking delicious desserts. You can check out more about Maggie and her stunning adventures on her social media chanel here!

Maggie’s lovelyMini Matcha Cheesecake recipe is perfect for bringing along on a picnic or social gathering - everyone will want a slice of this creamy, rich dessert with the bittersweet kick of Matcha Green Tea.

Bite-sized and delicious, who can resist?


  • Preparation time: 30 mins 
  • Cook time: 20 mins 
  • Total time: 50 mins 
  • Yields: 12 Matcha Cheesecake 



  • 1 cup crushed Graham crackers (or Oreo)
  • 2 tbsp butter, melted


  • 2 package (8 oz each) cream cheese, room temperature
  • ⅔ cup granulated sugar
  • 2 eggs, room temperature
  • 3 tbsp matcha (green tea) powder
  • 1 tsp vanilla extract


  • Light whipping topping
  • Sliced fresh lemon


  1. Preheat oven to 350°F
  2. Mix crushed graham crackers with butter in a bowl
  3. Press the equal amount of mixture into each cup of muffin pan lined with parchment paper or lining paper
  4. Bake for 7 minutes and take out from the oven
  5. Reduce heat to 300°F
  6. Mix cream cheese and sugar and together in another bowl until smooth about 2 minutes
  7. Add eggs one at the time and continue mixing
  8. Mix in matcha powder and vanilla extract until fully incorporated (Do not over mix)
  9. Spoon cheesecake batter into each cup and fill it to the top (There should be enough batter for 12 cups of a normal size muffin pan)
  10. Bake at 300°F for 20 mins, then do NOT remove the pan from the oven
  11. Open the oven door for 2 mins while the pan still inside to avoid crack on the cheesecake
  12. Remove from the oven and let it cool completely
  13. Refrigerate for at least 2h
  14. For garnish: Spoon the whipping topping into the piping bag with flower tip or ziploc bag
  15. Squeeze as little as necessary on top of the cheesecake
  16. Put a slice lemon on the top of whipping topping for a finish touch

Delicious mini matcha cheesecakes with graham crackers crust recipe by IG @maggie_jc

Voila! A heavenly batch of mini Matcha Cheesecakes ready for everyone to enjoy.


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Our Reviews

Let customers speak for us

1993 reviews

I haven't received it yet

Tastes very good

I liked it, strong but not bitter earthy flavor. Definitely will be a repeat purchase from me whenever I run out

Organic Matcha Ceremonial Grade - 100g Bag (3.5oz)

Lovely green color powder

First matcha purchase!

So far I have made tea cookies, raw nut/fruit balls, smoothies, and plain matcha with cashew milk and it's all good to me! Don't have much to compare it to but a chain coffee shop latte experience years ago. I learned the amazing benefits that make the cost of matcha well worth the price.