Mini Matcha Cheesecakes with Shortbread Crust

Matcha cheesecake n

Delightfully green and chock-full of flavor, these mini desserts are sure to please a mini crowd. 

The smooth texture and familiar flavor of cheesecake draws us time and again to this delicious and decadent dessert. The beauty of homemade cheesecake is that it is a perfect canvas for so many creative ideas. The traditional vanilla flavor is sumptuous. But it is so easy to add, top, or infuse. I’ve been wanting to play some more with the matcha green tea powder I have in my pantry. I wanted to make a small sized cheesecake but I don’t have a small cheesecake pan. So I made small cheesecakes in a standard-sized muffin tin in order to turn out a small batch. These would be a lovely dessert to share at our next dinner party invite.



  • 1 1/2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 egg, beaten
  • 1/2 cup butter, melted


  • 1 package of cream cheese, 250 grams, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1 tbsp matcha tea powder


  1. Preheat oven to 300 degrees F (150 degrees C). Line 8 standard-sized muffin tin cups with paper liners.
  2. In a medium bowl, mix together crust ingredients.
  3. Evenly divide crust mixture into lined muffin tin cups. Press down to form bottom of cheesecakes.
  4. Bake crusts for 5 minutes. Let cool.
  5. In a large bowl, whisk together filling ingredients. There should be no lumps and all ingredients should be mixed well.
  6. Divide filling evenly into paper lined cups.
  7. Bake cheesecakes until set, about 16 – 18 minutes. Centers should not jiggle.
  8. Refrigerate cheesecakes for 3 hours before serving.

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