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White Chocolate Matcha Cheesecake Bites

These White Chocolate Matcha Cheesecake Bites are easy, elegant, and delightfully addictive! Creamy cheesecake meets vibrant matcha and a buttery crust in perfect bite-sized treats.
Prep Time20 minutes
Cook Time0 minutes
Total Time4 hours 20 minutes
Course: Dessert
Keyword: Bite-sized, Cheesecake, Easy, Matcha, No-Bake, White Chocolate
Servings: 12 servings

Ingredients

  • 1 cup cream cheese softened
  • 1/2 cup white chocolate melted
  • 1 tablespoon matcha powder
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter melted
  • Pinch salt

Instructions

  • In a medium bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Stir until the mixture looks like wet sand and holds together when pressed. Spoon the mixture evenly into the mini muffin pan or silicone molds, pressing down firmly to create a compact crust layer. Place the pan in the refrigerator to chill while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until fully combined. Slowly pour in the melted white chocolate, folding it gently into the cream cheese mixture. Finally, sift in the matcha powder and fold until the color is uniform and no lumps remain.
  • Remove the crusts from the refrigerator. Spoon or pipe the cheesecake filling evenly over the chilled crusts, filling each mold almost to the top. Smooth the surface with a small spatula or the back of a spoon.
  • Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This resting time allows the cheesecake bites to set firmly and develop their full flavor.
  • Once set, carefully remove the cheesecake bites from the pan. Serve chilled for the best texture and flavor. These bites make a stunning addition to any dessert platter or a perfect treat with your afternoon tea.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Spatula
  • Mini muffin pan or silicone molds
  • Refrigerator

Notes

  • Store cheesecake bites in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftovers for up to 1 month; thaw overnight in the refrigerator before serving.
  • Use crushed digestive biscuits or ground nuts for a gluten-free crust alternative.
  • Omit white chocolate and adjust sugar to keep sweetness balanced if desired.
  • Top with toasted sesame seeds, fresh raspberries, or edible flowers for added flavor and presentation.