No-Bake Matcha Red Bean Cheesecake Cups
Creamy no-bake cheesecake infused with earthy matcha and sweet red bean paste, served in individual cups for an elegant treat. This japanese-inspired desserts 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.
Ingredients
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 2 tsp matcha powder
- 3/4 cup sweetened red bean paste
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Matcha Red Bean Cheesecake Cups 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 Red Bean Cheesecake Cups?
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 Red Bean Cheesecake Cups?
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 Red Bean Cheesecake Cups 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 Red Bean Cheesecake Cups?
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.
