These matcha cheesecake dessert cups prove you can have your [cheese]cake, and eat it, too.
Photo: Nicole Crane
It's hard to resist a dessert that tastes decadent but features hidden healthy ingredients—and these matcha cheesecake cups definitely fit the bill.
These matcha cheesecake bites are made with a graham cracker oat crust, a cheesecake center (featuring Greek yogurt and Neufchâtel cheese, a lighter version of regular cream cheese), and are topped with a fresh strawberry sauce. But the healthy ingredients don't stop there: This recipe also includes antioxidant-rich matcha green tea powder (which has a whole bunch of health perks all on its own). The matcha gives the cups a subtle hint of green tea without being overpowering.
To health-ify things even more, these matcha cheesecake cups feature a few healthy baking swaps, like using coconut oil instead of butter and honey instead of refined sugar. Coming in at just over 200 calories per serving, these mini desserts prove you can have your [cheese]cake and eat it too. (Since you're definitely wondering: Here are other desserts you can make with that matcha powder.)
Mini Strawberry Matcha Cheesecake Cups
Makes: 12 cups
For the crust:
8 full sheets of cinnamon or honey graham crackers
1/3 cup dry oats
2 tablespoons honey
2 tablespoons melted coconut oil
2 tablespoons water
1/4 teaspoon cinnamon
Pinch of salt
For the cheesecake:
12 oz Neufchâtel cheese
1 cup vanilla Greek yogurt
2-3 teaspoons matcha (depending on how strong of a matcha taste you prefer)
1/2 cup honey
1 teaspoon vanilla extract
For the strawberry sauce:
1 cup strawberries, sliced
1 teaspoons fresh lemon juice
1 tablespoons water
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin cups.
- In a food processor, combine all crust ingredients. Process until graham crackers are pulsed into crumbs and ingredients are mixed together well.
- Transfer crust evenly into the bottoms of muffin cups, using the back of a spoon to press mixture firmly into cups. Bake for 7 minutes, then remove from oven.
- Next, place all cheesecake ingredients in the food processor. Blend until it forms a whipped, smooth mixture.
- Spoon cheesecake mixture evenly into the muffin cups on top of the crust. Bake for 20 minutes, or until cheesecakes seem mostly firm but slightly jiggly.
- While cheesecakes are baking, make strawberry sauce: Combine sliced berries, lemon juice, water, and vanilla in a saucepan over medium-low heat. Allow mixture to start simmering, stirring occasionally, until strawberries are tender and juicy, and liquid is mostly absorbed. Remove from heat.
- Once cheesecakes are done baking, transfer the muffin tin to a cooling rack. Spoon strawberry sauce evenly onto each cheesecake.
- Allow to cool before enjoying. Store in the refrigerator.
Nutrition facts (per cheesecake cup): 210 calories, 9.5g fat, 6g saturated fat, 28g carbs, 1g fiber, 20g sugar, 5g protein