Mini Matcha Cheesecake Bites with Almond Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate mini cheesecakes infused with earthy matcha powder nestled on a crisp almond crust, perfect for bite-sized indulgence. This Japanese-inspired recipe, ready in about 40 minutes, layers almond flour, granulated sugar, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 160 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 12 Japanese cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a bowl, combine 1 cup almond flour, 2 tbsp granulated sugar, and 4 tbsp melted unsalted butter. Mix until crumbly and press 1 tbsp of this mixture firmly into the bottom of each of 12 mini muffin cups.
  2. Step 2: In a large mixing bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until smooth and creamy, about 2 minutes.
  3. Step 3: Beat in 2 large eggs one at a time until fully incorporated.
  4. Step 4: Add 1/2 cup sour cream, 2 tbsp matcha powder, and 1 tsp vanilla extract, mixing until the batter is smooth and evenly green.
  5. Step 5: Spoon the matcha cheesecake batter evenly over the almond crusts, filling each cup about 3/4 full.
  6. Step 6: Bake for 18-20 minutes until the centers are just set but still slightly jiggly.
  7. Step 7: Cool to room temperature, then refrigerate for at least 2 hours before removing from muffin tin and serving.

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