No-Bake Matcha Cheesecake Cups with Almond Crust
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 desserts 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.
Ingredients
- 1 cup almond flour
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 tbsp matcha green tea powder
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 1 tbsp matcha green tea powder and 1 tsp vanilla extract to the cream cheese mixture, mixing well.
- Step 5: In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form.
- Step 6: Gently fold the whipped cream into the matcha cream cheese mixture until fully incorporated and light.
- Step 7: Spoon the cheesecake filling over the almond crust in each cup, smoothing the tops.
- Step 8: Refrigerate the cups for at least 3 hours until set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Matcha Cheesecake Cups with Almond Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Matcha Cheesecake Cups with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Matcha Cheesecake Cups with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Matcha Cheesecake Cups with Almond Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Matcha Cheesecake Cups with Almond Crust?
Japanese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
