No-Bake Swirled Matcha Cheesecake Bites
Recipe - Price Rite of York
No-Bake Swirled Matcha Cheesecake Bites
Prep Time30 Minutes
Servings8
Cook Time360 Minutes
Ingredients
7 Bowl & Basket Graham Crackers
16 oz Bowl & Basket Plain Cream Cheese
2T unsalted butter, melted
1 ⅓ C powdered sugar, spooned and leveled
2T fresh juice from 1 lemon
1/4 tsp vanilla extract
1 pinch salt
1 ½ C heavy cream
1 tsp matcha powder
Whipped cream, for serving
Directions
- Pulse the graham crackers in a food processor to a sand consistency. In a small bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly soaked.
- Sprinkle the crumb mixture evenly into 8 cups of a silicone cylinder mold, a silicone muffin pan, or cupcake liners set in a standard muffin pan. Spread the crumbs into an even layer within each cup, then compress firmly with a small glass or a spoon to pack tightly. Refrigerate until needed.
- Add the cream cheese, powdered sugar, lemon juice, vanilla, and salt to a mixing bowl and whisk on low to combine, then increase speed to whip until thick and smooth.
- In a separate bowl, whisk the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture and whisk until combined and smooth.
- Remove roughly ¾ cup of the filling and add it to a small bowl.
- Add the matcha powder to a couple tablespoons of hot water and whisk until smooth and no lumps remain. Pour the matcha mixture into the reserved ¾ cup of filling and mix until the color is even throughout.
- Place the white filling into one piping bag and the matcha filling into another piping bag (you can spoon the filling into the cups if you don’t have piping bags on hand). Pipe a layer of white filling into all 8 cups, then pipe a layer of matcha filling on top of the first layer; continue alternating layers until all the cups are filled. Use a toothpick to create a design on top if desired.
- Cover with plastic and freeze until the filling is firm and cold, about 6 hours.
- Unmold the cheesecakes while frozen. Before serving, add a dollop of whipped cream if desired. Enjoy!
30 minutes
Prep Time
360 minutes
Cook Time
8
Servings
Directions
- Pulse the graham crackers in a food processor to a sand consistency. In a small bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly soaked.
- Sprinkle the crumb mixture evenly into 8 cups of a silicone cylinder mold, a silicone muffin pan, or cupcake liners set in a standard muffin pan. Spread the crumbs into an even layer within each cup, then compress firmly with a small glass or a spoon to pack tightly. Refrigerate until needed.
- Add the cream cheese, powdered sugar, lemon juice, vanilla, and salt to a mixing bowl and whisk on low to combine, then increase speed to whip until thick and smooth.
- In a separate bowl, whisk the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture and whisk until combined and smooth.
- Remove roughly ¾ cup of the filling and add it to a small bowl.
- Add the matcha powder to a couple tablespoons of hot water and whisk until smooth and no lumps remain. Pour the matcha mixture into the reserved ¾ cup of filling and mix until the color is even throughout.
- Place the white filling into one piping bag and the matcha filling into another piping bag (you can spoon the filling into the cups if you don’t have piping bags on hand). Pipe a layer of white filling into all 8 cups, then pipe a layer of matcha filling on top of the first layer; continue alternating layers until all the cups are filled. Use a toothpick to create a design on top if desired.
- Cover with plastic and freeze until the filling is firm and cold, about 6 hours.
- Unmold the cheesecakes while frozen. Before serving, add a dollop of whipped cream if desired. Enjoy!