🍵 Matcha Lime Mousse Mini Cheesecakes
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- Zest of 1 lime
Matcha Mousse:
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon matcha powder
- 1/2 teaspoon lime zest
Garnish:
- Whipped cream
- Extra lime zest
- Matcha powder for dusting (optional)
Directions:
1. For the Crust: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin cup. Bake for 5 minutes, then set aside to cool.
2. For the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the egg, vanilla extract, lime juice, and lime zest, mixing until well combined. Spoon the cheesecake mixture over the cooled crusts, filling each about 2/3 full.
3. Bake for 15-18 minutes, or until the centers are set. Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least 1 hour.
4. For the Matcha Mousse: In a mixing bowl, whip the cold heavy cream with powdered sugar until soft peaks form. Gently fold in the matcha powder and lime zest until fully incorporated.
5. To Assemble: Once the cheesecakes are chilled, spoon or pipe a layer of matcha mousse on top of each mini cheesecake. Garnish with a dollop of whipped cream, a sprinkle of lime zest, and a light dusting of matcha powder if desired.
Prep Time: 20 mins | Bake Time: 15-18 mins | Chill Time: 1+ hour | Total Time: 1.5-2 hours
Calories: Approximately 180 per mini cheesecake | Servings: 12 mini cheesecakes