I’m always a little amazed about how much forgotten stuff we find when we’re packing. Our small kitchen has been literally been overflowing with cooking/baking supplies and I just found a brand new mini cheesecake pan hidden behind my fondant tools on top of one of our cabinets – oops. I was determined to use it before we actually moved so I made these delightful little cheesecakes.
The crust is made of crushed gingersnaps and the cheesecake filling is flavored with green tea powder, or matcha, which I scored from HMart, but can also be bought online from amazon. I added a little almond extract as well, since I’ve been in love with the stuff lately, most recently when I made almond cream cheese frosting to top the ginger chiffon cupcakes filled with mango mousse I saw on Shannon’s blog. They were for a work wedding shower and so good (congrats Libby!). I topped my little cheesecakes with fun pieces of crystallized ginger. These are the perfect size and I will not be forgetting about this pan anytime soon!
Mini Green Tea Cheesecakes
Printable Recipe
Ingredients:
1 cup gingersnap cookie crumbs
2 tablespoons unsalted butter, melted
16 ounces cream cheese, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons matcha (green tea powder)
1/2 teaspoon almond extract
12 small pieces of crystallized ginger, for garnish
Directions:
Heat oven to 350˚F. Spray a 12-cup mini cheesecake pan with cooking spray. Mix gingersnap cookie crumbs and melted butter in a small bowl. Distribute evenly among the cups of the mini cheesecake pan and push down evenly with your fingers. Bake at 350˚F for 7 to 9 minutes or until set.
Reduce oven heat to 300˚F. Combine the cream cheese and sugar in a large bowl and beat on medium-high speed with a mixer for 3 minutes or until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Stir in matcha and almond extract. Pour into the cups of the mini cheesecake pans and bake at 300˚F for 20 minutes or until edges are set and middle is slightly wobbly. Garnish with crystallized ginger, if desired. Cool to room temperature, about 30 minutes. Place in the refrigerator for 2 hours or until chilled and remove from the pan. Makes 12 servings.
Nutrition: 238 calories, 16.7g fat, 0.2g fiber, 4.4g protein per mini cheesecake
Cost: $0.46 per mini cheesecake
Adorable! I love mini cheesecakes, and these look delicious and simultaneously sophisticated and cute :).
Adorable! I love mini cheesecakes, and these look delicious and simultaneously sophisticated and cute :).
Those are adorable! I love mini pastries. The hearts on top are the perfect touch.
I love all things mini – this is such a great idea!
I love how cute these are!! I have not had green tea cheesecake yet, and I usually like anything green tea, so I would want to try something like this. Great job!
I never make cheesecakes (or rarely) because they are so big and hard to gift to people! In mini form, they are just perfect…especially with the Asian twist!
those are so adorable!! so creative.
They look so cute and tasty.
Those look so cute! And yummy! I never woulda thought about putting green tea into cheesecake. Love it!
I found a lot of different ingredients in my pantries when we were gearing up for our move! These look wonderful!
How fun to find a forgotten surprise like that in your kitchen! I’ve been a little crazy about almond extract lately too, and it sounds great with the green tea and ginger.
yum!! I love anything green tea flavored – ice cream, panna cotta, i’d totally go for these!
These look wonderful – a lot prettier than anything I’ve turned out of my mini cheesecake pan!
yup, i’m totally in love with almond extract as well! and how did you know i’ve been meaning to make something with matcha!! i bought some in seattle… umm, 3 years ago now. eek. might just have to be these
I love any dessert with almond extract. This is yummy.
These are just adorable with the little crystallized ginger hearts! The matcha flavor sounds delightful!
Wow, look cute, so adorable. Your cupcakes turned out great.
Adorable little desserts! I think they would be perfect at a bridal shower.
I saw these on Tastespotting…they look fantastic!
You are seriously so cute! Love the little heart shaped ginger and the flavor combination sounds incredible!!
PS – I’m hosting a giveaway today only so check out Healthy and Sane for your chance to win. It’s a really good one!!
Where would you suggest getting a mini cheese cake tin?
Green tea plus crystallized ginger? Oh my! Those are my two all-time fave flavors. These cheesecakes are so precious and gorgeous looking, like something from a posh, four-star hotel.
These are so cute! I love the little heart on top
although matcha isn’t for me, i had to comment on your little hearts–nice touch!
These look so adorable and gourmet! I’d LOVE to make these for a tea party
What a brilliant idea. They look so adorable!
These are so pretty! And I absolutely love the idea of a green tea cheesecake
Yum!
Thanks everyone! I just used my pan again tonight – so fun
Ashley – I got mine at the Williams Sonoma outlet store for $10, but you can also order one off amazon.
[...] together!! And it was SPLENDID!! our inspiration was “mini green tea cheesecakes” from cake, batter and bowl but we made a few tweaks because of our aversion to ginger. below is cake, batter and bowl’s [...]