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Baked Matcha Yogurt Cheesecake Cups

Easy Baked Matcha Yogurt Cheesecake Cups with Creamy Bliss

Delight in these Baked Matcha Yogurt Cheesecake Cups, a refreshing and indulgent dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 6 cups
Course: Dessert
Cuisine: Japanese
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Use finely crushed crumbs for a crispy, buttery base.
  • 1/4 cup unsalted butter Melt to bind the crust ingredients perfectly.
  • 2 tablespoons granulated sugar Adds a touch of sweetness to balance flavors.
For the Cheesecake Filling
  • 8 ounces cream cheese Softened to room temperature for smooth mixing.
  • 1 cup Greek yogurt Provides tanginess and creaminess, essential for the recipe.
  • 2 teaspoons matcha powder Choose high-quality, vibrant green matcha for the best flavor.
  • 1/2 cup granulated sugar Sweetens the filling without overwhelming the matcha’s taste.
  • 2 large eggs Helps set the cheesecake with a light texture.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
For Garnish (Optional)
  • 1 cup whipped cream Adds a luscious, airy topping.
  • 1 cup fresh berries Offer a burst of color and natural sweetness.
  • 1 teaspoon additional matcha powder Lightly dust on top for a refined finish.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Electric mixer
  • Sifter

Method
 

Instructions
  1. Preheat oven to 350°F and line a muffin tin with paper cups for stable cheesecake cups.
  2. Combine graham cracker crumbs and sugar, then stir in melted butter until mixture resembles wet sand.
  3. Divide evenly into 6 cups, pressing firmly into bottom for an even layer. Bake 5 minutes until set; cool.
  4. Beat soft cream cheese and sugar until smooth and creamy, about 2 minutes.
  5. Sift matcha powder into Greek yogurt, then fold into cream cheese until pale green and velvety.
  6. Beat in eggs, one at a time, then vanilla extract; avoid overmixing to keep filling silky.
  7. Spoon filling over cooled crusts, filling cups to ⅔ full for a perfect dome.
  8. Set pan on center rack at 325°F, bake 18–20 minutes until edges are set and centers gently jiggle.
  9. Cool to room temperature, then refrigerate at least 2 hours for firm, creamy texture.
  10. Dust with extra matcha powder and top fresh berries (optional).

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 25gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 170mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smoother filling. Always sift matcha to avoid clumps. Fold ingredients gently after adding eggs to maintain a light texture. Refrigerate for at least 2 hours before serving to allow flavors to meld.

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