Mini Matcha Cheesecakes Recipe From ‘The Book of Matcha’

January 11, 2017 2:00 pm Last Updated: January 11, 2017 2:04 pm

Mini Matcha Cheesecakes


Try using your favorite biscuits to make the base—Oreos (without the filling), graham crackers, or oat biscuits all work particularly well.

Amount Makes

4 mini cheesecakes


  • 1 cup (250 grams) cream cheese or farmer’s cheese
  • 1 teaspoon vanilla extract
  • 4 tablespoons superfine sugar
  • 1 tablespoon matcha powder, plus extra for sprinkling
  • 5 tablespoons warm water
  • 4 sheets leaf gelatin
  • 1 1/2 cups (350 milliliters) heavy cream

For the Cookie Base:

  • 3 tablespoons butter
  • 1 tablespoon corn syrup
  • 5 ounces (150 grams) gingersnaps

(David Munns)
(David Munns)


1. To make the cookie base: Melt the butter with the corn syrup in a saucepan over low heat. Pulse the gingersnaps to crumbs in a food processor and stir into the melted butter.

2. Divide the mixture between four large ramekins or four 4-inch (10-centimeter) ring molds placed on a baking sheet lined with baking parchment. Press down firmly with the back of a spoon to level.

3. In a bowl, beat the cheese with the vanilla and sugar.

4. Stir the matcha powder into the warm water, whisking until well mixed with no lumps.

5. Put the gelatin sheets in a dish of cold water and leave to soak for 5 minutes until softened, then remove and squeeze out any excess water.

6. Heat 1/2 cup (100 milliliters) of the cream in a small saucepan over low heat. When it’s warm, remove cream from the heat and stir the gelatin into the cream until it dissolves.

7. Stir the cream mixture into the cheese mixture with the matcha until well mixed. Chill in the fridge for about 10 minutes until it begins to set.

8. Meanwhile, whip the rest of the cream in a mixing bowl until it forms soft peaks. Fold gently into the cheese mixture with a spatula.

9. Divide between the molds or ramekins and smooth the tops with a step-palette knife. Chill in the fridge for at least 4 hours until thoroughly set.

10. Serve in the ramekins or turn the mini cheesecakes out of the molds by gently running a knife around the edge. Decorate by sprinkling with a little matcha powder.


• Instead of vanilla extract, flavor the cheesecake with grated lime or lemon zest.

• Decorate the tops with chocolate curls or fresh fruit.

Excerpted from “The Book of Matcha” by Louise Cheadle and Nick Kilby. Published by Sterling Epicure, an imprint of Sterling Publishing, 2017. Photography by David Munns.