Mini Matcha White Chocolate Cheesecake Bites

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

Creamy mini cheesecakes infused with earthy matcha and studded with sweet white chocolate chips in a crunchy almond crust. This Japanese-inspired recipe, ready in about 40 minutes, layers almond flour, unsalted butter, melted, granulated sugar 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

3/4 cup almond flour
3 tbsp unsalted butter, melted
2 tbsp granulated sugar
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/3 cup white chocolate chips
1 tbsp matcha green tea powder
1 tsp vanilla extract

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Instructions

Step 1: Preheat oven to 325°F. In a small bowl, combine 3/4 cup almond flour, 3 tbsp melted unsalted butter, and 2 tbsp granulated sugar. Mix until crumbly. Press about 1 tbsp of the mixture into the bottom of each cup in a 12-cup mini muffin pan to form crusts.
Step 2: In a medium bowl, beat 8 oz softened cream cheese with 1/3 cup granulated sugar until smooth. Add 1 large egg, 1 tbsp matcha powder, and 1 tsp vanilla extract, mixing until fully incorporated.
Step 3: Fold in 1/3 cup white chocolate chips gently into the batter. Spoon the cheesecake filling evenly over the prepared crusts in each muffin cup.
Step 4: Bake for 18-20 minutes until the edges are set but centers still slightly jiggle. Remove from oven and cool to room temperature, then refrigerate for at least 1 hour before serving.