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!
Raw Matcha Cheesecake Bites
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- Yield: 12 servings 1x
Ingredients
- 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
Instructions
- 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.
Notes
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 would love to make these, but the directions include using ingredients to that are not listed in the ingredients list…YIKES! Please let me know the correct recipe!
Hey Julie – SO sorry about that. I made a couple tweaks to the recipe after further testing and forgot to adjust in the directions! It’s all set now 🙂
These are beautiful!! What a great summer recipe!
Thanks, Chelsea!
These look delicious Kara! Love the idea of combining cheesecake with a walnut-date crust. How long do leftovers last in the fridge?
Thanks, Kelli! Leftovers should last about 5 days in the fridge. You could always freeze them too to make them last longer!
These look delicious Kara! I’ll take 2 please 🙂
You got it, Liz :). Thanks!
Yum! I’ve been on a cheesecake kick this week too, although mine does require turning on the oven (http://kellytoups.com/2015/05/18/lightly-sweetened-greek-yogurt-cheesecake/). Where are you able to find Matcha in the Boston area? I’d love to make this! 🙂
I found my matcha powder at Whole Foods :). Your cheesecake looks so YUM by the way!
I have been seeing matcha every where too! Thanks for the recipe will save it and give it a try 🙂
Thanks, Kristina! Enjoy and let me know what you think!
These look so cute and delicious! I love cheesecake too and since I literally live down the street from a Cheesecake Factory, I have to show some serious self-control! I have yet to get on board the matcha train but having recently received a free sample and now seeing this recipe, I’m inspired to give it a go!
Haha welcome aboard the matcha train, Sonali! Can’t wait to see what you cook up.
these are so cute! Love that you used creme fraiche for an added twist! pinning 🙂
Thanks, Rachel!