I’ll let you in on a little secret: I have a pretty intense sweet tooth. I mean a raging, all-encompasing, can’t-fall-asleep-unless-I’ve-been-sated-with-sugar sweet tooth. I know, it’s bad. I accept this. Sometimes just having a little sugar in my tea keeps me satisfied, but most of the time other times I’ll be up all night baking a cheesecake just… because. What can I say, I like to bake, I like to eat, and I like sweets.
These are no exception. They are pretty time-consuming to make and require a bit of patience (I had to show major self-restraint just letting the darn cake cool) but they are so worth it. I made them the night before a little get-together and told everyone it was because I wanted to fill them with yummy food, but really it was just so I didn’t end up eating all of them myself!
The sweetness from the white chocolate is balanced out by the fluffiness of the cheesecake, and the matcha glaze gives a tea-infused aftertaste. Topped with fresh raspberries, these are the perfect Spring dessert!
I used a round springform pan to make these because I haven’t mastered the art of removing a cheesecake from a regular pan without gouging out the sides. I realize cutting a circular cake into square pieces seems a little redundant, but hey, you can eat all the curvy corner bits when no one is looking.
Try these out this Easter weekend! Maybe you have some in-laws that need impressing, or maybe you just need an excuse to fill up on cheesecake. Hey, I’m not judging.
| White Chocolate Matcha Cheesecake Bites | Print |
- Crust:
- 2 cups graham cracker crumbs
- 6 Tbsp butter, softened
- 4 Tbsp sugar
- .
- Filling:
- 6 oz. white chocolate, chopped
- three 8 oz packages of cream cheese
- 1 cup sugar
- 3 Tbsp flour
- 1 tsp vanilla
- 3 large eggs
- .
- Matcha Glaze:
- 1 cup icing sugar
- 2 tsp matcha powder
- 2 Tbsp milk
- Preheat the oven to 350°.
- To make the crust, lightly grease a 9-inch springform pan. Combine graham cracker crumbs, butter and sugar and press the mixture into the bottom of the pan. Bake the crust for 10 minutes, then set aside to cool.
- Turn the oven up to 425°. Melt the white chocolate in the microwave in 30-second intervals, stirring after each round. Set aside to cool.
- To make the filling, beat cream cheese until smooth. Add in sugar, flour and vanilla, beating until smooth. Add eggs one at a time, beating well after each one. Beat in melted chocolate.
- Pour the filling into the pan an dbake for 10 minutes, then reduce heat to 250° and continue baking for an additional 30-35 minutes. The cheesecake will be done when it is barely firm around the edges and the centre is still a little jiggly - it will firm as it cools.
- Run a knife around the edge of the pan to loosen the cake from the sides. Leave in the pan to cool completely.
- To make the glaze, whisk together icing sugar, matcha powder and milk. Be sure to whisk thoroughly to break up the matcha powder clumps. Pour glaze overtop of the cake, spreading evenly overtop, and refrigerate for at least an hour before removing the sides of the springform pan. Slice into 1-inch squares. Tip: use a sharp knife dipped in hot water and wipe knife before each slice.
- Top with fresh raspberries, if desired.
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