No-Bake Matcha Cheesecake Cups 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.

Light and refreshing no-bake cheesecake infused with earthy matcha powder, layered over a crunchy almond crust for an elegant dessert cup. This Japanese-inspired recipe, ready in about 20 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 310 calories and feeds 6, 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 Serves 6 Japanese cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1 cup almond flour, 4 tbsp melted unsalted butter, and 2 tbsp granulated sugar until the mixture resembles wet sand.
  2. Step 2: Divide the almond crust evenly into 6 serving cups, pressing down firmly with the back of a spoon to form a compact base.
  3. Step 3: In a medium bowl, beat 8 oz softened cream cheese and 1/2 cup powdered sugar with an electric mixer until smooth and creamy.
  4. Step 4: Add 1 tbsp matcha green tea powder and 1 tsp vanilla extract to the cream cheese mixture, mixing well.
  5. Step 5: In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form.
  6. Step 6: Gently fold the whipped cream into the matcha cream cheese mixture until fully incorporated and light.
  7. Step 7: Spoon the cheesecake filling over the almond crust in each cup, smoothing the tops.
  8. Step 8: Refrigerate the cups for at least 3 hours until set before serving.

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