No-Bake Matcha Oreo Cheesecake Cups
No-Bake Matcha Oreo Cheesecake Cups
Ingredients
For the Oreo Crust
- 12 Oreo cookies, about 1 1/2 cups crushed
- 1/4 cup unsalted butter, melted
For the Matcha Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon matcha powder, culinary grade
- 1 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
For the Matcha Ganache
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon matcha powder, culinary grade
Instructions
- 1
Prepare the Oreo Crust: Crush the Oreo cookies finely using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. In a medium bowl, combine the crushed Oreos with the melted unsalted butter. Mix until well combined.
⏱️ 5 min
- 2
Divide the Oreo mixture evenly among 4 serving cups (about 1/4 cup each) and press firmly into the bottom of each cup to form the crust. Place the cups in the refrigerator to chill while you prepare the filling.
⏱️ 5 min
- 3
Prepare the Matcha Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Sift the matcha powder into the cream cheese mixture and beat until fully incorporated and no lumps remain.
⏱️ 7 min
- 4
In a separate cold bowl, whip the cold heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the matcha cream cheese mixture until just combined. Be careful not to overmix.
⏱️ 5 min
- 5
Spoon or pipe the matcha cheesecake filling over the chilled Oreo crusts in each cup, filling them almost to the top. Smooth the tops with a spoon or offset spatula. Return the cups to the refrigerator and chill for at least 2 hours, or until firm.
⏱️ 8 min
- 6
Prepare the Matcha Ganache: In a small microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 7
Sift the matcha powder into the melted white chocolate mixture and whisk until completely smooth and vibrant green. Let the ganache cool slightly at room temperature for about 5-10 minutes until it thickens slightly.
⏱️ 2 min
- 8
Pour or spoon the cooled matcha ganache over the chilled cheesecake cups, spreading it evenly to cover the top. You can swirl it gently for a decorative effect. Return the cups to the refrigerator for another 30 minutes to allow the ganache to set.
⏱️ 5 min
- 9
Serve chilled and enjoy your No-Bake Matcha Oreo Cheesecake Cups!
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Matcha Oreo Cheesecake Cups
For the Oreo Crust
- 12 Oreo cookies, about 1 1/2 cups crushed
- 1/4 cup unsalted butter, melted
For the Matcha Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon matcha powder, culinary grade
- 1 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
For the Matcha Ganache
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- 1/2 teaspoon matcha powder, culinary grade
Instructions
- 1
Prepare the Oreo Crust: Crush the Oreo cookies finely using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. In a medium bowl, combine the crushed Oreos with the melted unsalted butter. Mix until well combined.
⏱️ 5 min - 2
Divide the Oreo mixture evenly among 4 serving cups (about 1/4 cup each) and press firmly into the bottom of each cup to form the crust. Place the cups in the refrigerator to chill while you prepare the filling.
⏱️ 5 min - 3
Prepare the Matcha Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Sift the matcha powder into the cream cheese mixture and beat until fully incorporated and no lumps remain.
⏱️ 7 min - 4
In a separate cold bowl, whip the cold heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the matcha cream cheese mixture until just combined. Be careful not to overmix.
⏱️ 5 min - 5
Spoon or pipe the matcha cheesecake filling over the chilled Oreo crusts in each cup, filling them almost to the top. Smooth the tops with a spoon or offset spatula. Return the cups to the refrigerator and chill for at least 2 hours, or until firm.
⏱️ 8 min - 6
Prepare the Matcha Ganache: In a small microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 7
Sift the matcha powder into the melted white chocolate mixture and whisk until completely smooth and vibrant green. Let the ganache cool slightly at room temperature for about 5-10 minutes until it thickens slightly.
⏱️ 2 min - 8
Pour or spoon the cooled matcha ganache over the chilled cheesecake cups, spreading it evenly to cover the top. You can swirl it gently for a decorative effect. Return the cups to the refrigerator for another 30 minutes to allow the ganache to set.
⏱️ 5 min - 9
Serve chilled and enjoy your No-Bake Matcha Oreo Cheesecake Cups!