Kiwi Lime Matcha Cheesecake Cups

5 from 4 votes

Creamy, tangy, Kiwi Lime Matcha Cheesecake Cups. Perfect for St. Patrick's Day or any day of the year!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 210kcal

Line a 12-count muffin pan with paper liners.
Add graham crackers to a food processor and pulse until crumbly. Add butter and sugar and pulse until the mixture looks like wet sand.
Divide the crust mixture between the liners. Compact the crumbs with the bottom of a glass or small ramakin and Pre-bake for 5 minutes.

Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium-high speed until the mixture is smooth, about 1 minute. Scrape the sides of the bowl down then add the Matcha. Mix to combine then add yogurt and vanilla extract and mix. Finally, add the egg and beat just until combined.
Divide the batter between the 12 cups. Bake for 20 minutes. Cool cheesecake cups on a wire rack while you make the glaze.

Dissolve Therm Flo (or cornstarch) into the water and pour into a small saucepan. Whisk in the remaining glaze ingredients. Continue to whisk over low heat until the glaze thickens. This should take a few minutes. Cool.
The cheesecake cups will sink in the center. We will use this to our advantage by filling the dips with the lime glaze and topping them with a slice of kiwi just before serving.

To make the Matcha cheesecake layer thicker either use 1-½ or double the amount of cheesecake batter.
If you do make the cheesecake layer thicker, the cooking time will need to be increased slightly.
These mini Matcha cheesecakes are a perfect make-ahead dessert and they freeze well.
When you need to make a green dessert, these little Matcha Cheesecake Desserts are perfect. Whether it's for St. Patrick's Day or Dr. Seuss Day, they work beautifully!
If you want the cheesecake batter to be a darker shade of green, or if you want the Matcha flavor to be more prominent, increase the amount of matcha ½ a teaspoon at a time. Taste the batter after each addition.