Cake, Batter, and Bowl

Mini Green Tea Cheesecakes

Desserts

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

Spiced Caramel Pecan Bars

I'm finally starting to get into the Christmas spirit!  I've been humming along to Christmas carols and doing a bit of online gift shopping. I love finding the perfect little something for everyone. I've also already squeezed in a little holiday baking! I made my...

Oreo Peanut Butter Cookie Dough Truffles

I often joke that I’m a walking advertisement for Costco because I’m always gushing about my latest find or fabulous deal. From their cute greeting cards to their juicy sweet fresh strawberries – I love it all! In fact, I’ve talked about Costco in eleven posts...

Christmas Dessert Sushi

If you’re having a bit of déjà vu, it’s because I posted a similar dessert sushi recipe back in March when I started my blog. But, I’ve since tweaked the original recipe after a few email requests and I think this version is definitely worth sharing! In all honestly,...

Late Night Snack Bars

New products from Trader Joe’s continually make my day. My Halloween Pumpkin Quesadillas, Yuzu Miso Mahi Mahi, and Vanilla Joe-Joe Strawberry Cheesecake just wouldn’t have been the same without their orange quesadillas, Yuzu Citrus Tisane Beverage, and Vanilla...

Spiced Apple Cupcakes

I figured it’s about time that I actually post a cake recipe - you know, since my blog is called Cake, Batter, and Bowl and all... I couldn’t resist the cute word play on Shake, Rattle, and Roll when I was brainstorming names with my Dad over Christmas last year, but...

Roasted Butternut Squash Mousse

I’ve always loved the Olympics (just hearing the theme song makes me smile!) and have been glued to the couch the past week enjoying the games every night. Since I usually don’t watch nearly this much TV, I’ve been keeping my restlessness at bay by multitasking and...

Chocolate-Filled Plantain Dessert Gnocchi

I hope everyone had a lovely Easter! I hit up the candy aisle to see if I could find some Easter candy on sale this weekend and was disappointed that almost everything was already sold out! Only the small regular solid chocolate eggs were left – they just can’t...

White Chocolate Cheesecake Tart with an Oatmeal Cookie Crust and Cranberry Topping

We're at the San Francisco airport right now, and I'm feeling quite productive working on a blog post while we wait to board our flight to New Zealand! We're so excited to explore the country and take a much needed break from the daily grind. We're already off to a...