No bake matcha cheesecake bites are creamy, delicious, and packed with green tea antioxidants. The perfect dessert to bring to your summer parties!
It seems matcha is everywhere right now. I saw it all over the place at Expo West back in March. And for good reason. This powder, extracted from whole green tea leaves, boasts more antioxidants than its steeped tea counterpart. Its antioxidants, known as polyphenols, have been shown to protect against chronic disease like cancer, heart disease, and are anti-aging. There’s also some research that suggests a specific polyphenol, EGCG, may play a role in boosting metabolism.
Besides its health benefits, one of the other cool things about matcha is that you can pretty creative with it in the kitchen. Add it to protein bars, oatmeal, smoothies, and desserts like these cheesecake bites.
When I was younger, cheesecake was my favorite dessert. I always begged my Mom to order cheesecakes for my birthday parties so she would end up ordering one cheesecake for me and a regular cake for the normal people in my family who enjoyed normal cakes. I don’t know why but cakes made with flour just don’t do it for me. Which is why I’ve got some interesting ideas for desserts for my wedding next year…no cheesecake is not one of them…but now you’ve got me thinking ;).
I always opted for strawberry or cherry cheesecake as a kid but as I’ve gotten older, I’ve become an equal opportunity cheesecake enthusiast. Basically I’d eat ALL THE CHEESECAKE FLAVORS at The Cheesecake Factory :). And if they served up a matcha flavor, I’d be all over it like white on rice.
I’m pretty excited about these cheesecake bites for a few reasons:
- They contain matcha. Duh.
- You don’t have to turn on your oven to make them. Score.
- They call for Neufchatel cheese ‘stead of cream cheese which contains 1/3 less fat than cream cheese. Win.
- I used Greek yogurt too. Think extra protein FTW.
But you’ll have to try them for yourself and let me know what you think!Print
- 1 cup walnuts
- 1 cup Medjool dates, pitted
- 8oz Neufchatel cheese
- 1 cup low-fat Greek yogurt
- 1/2 cup confectioners sugar
- 1 tbsp matcha green tea powder
- 1/4 tsp lemon zest
- Optional: lemon rinds for garnish
- In a food processor, pulse together dates and walnuts to a fine, crumb-like consistency. Line a cupcake tray with cupcake liners and divide walnut mixture evenly between cupcake liners. Press the walnut mixture down into the liners to form a crust-like consistency. Store “crust” in the refrigerator for 10 minutes.
- Meanwhile, in a large mixing bowl, add neufchatel cheese, Greek yogurt, sugar, matcha powder and lemon zest and using an electric mixer, beat to a smooth consistency.
- Divide cheesecake mixture between cupcake liners mixture and spoon over top of crust.
- Let sit in freezer for 30 to 60 minutes or refrigerate overnight to set. If frozen, let cheesecake sit out on counter for 20 to 30 minutes to defrost before serving.
Keep in the refrigerator until right before ready to serve. If these stay out at room temperature too long, they start to lose their firm consistency.
Have you tried matcha in the kitchen before? Do you prefer cheesecake or regular cake?
Looking for more matcha? Check out these dark chocolate matcha hemp protein bars.
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.