No-Bake Matcha Red Bean Cheesecake Cups

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 developed and reviewed.

Creamy no-bake cheesecake infused with earthy matcha and sweet red bean paste, served in individual cups for an elegant treat. This Japanese-inspired recipe, ready in about 20 minutes, layers cream cheese, powdered sugar, heavy cream 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt 4 tbsp unsalted butter in a small saucepan over low heat, then stir in 1 cup graham cracker crumbs until the mixture resembles wet sand; press evenly into the bottoms of 6 small dessert cups to form the crust, then chill in the refrigerator for 10 minutes to set.
  2. Step 2: In a large bowl, beat 8 oz cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Step 3: Whip 1/2 cup heavy cream in a chilled bowl until stiff peaks form, then gently fold into the cream cheese mixture along with 2 tsp matcha powder sifted in to avoid lumps, mixing until fully combined and lightly green.
  4. Step 4: Spoon a layer of the matcha cheesecake filling over the chilled crusts in each cup, then add a dollop of 2 tbsp sweetened red bean paste on top of each and swirl gently with a toothpick to combine.
  5. Step 5: Refrigerate the cups for at least 4 hours or overnight to allow the cheesecake to set and flavors to meld before serving chilled.

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