Matcha Mousse Mini Cheesecake

These creamy and delicious no-bake Matcha Mousse Mini Cheesecakes are the perfect treat for your sweet tooth.  They’re so good you won’t believe they’re a healthy and sugar-free dessert!

If you love matcha and you love cheesecake, then this dessert is right up your alley!

So easy to make and a much healthier alternative using sugar-free, low carb and keto friendly ingredients.

Sugar-free matcha mousse mini cheesecake served on a white serving dessert pedestal.

What is Matcha Mousse Mini Cheesecake?

A buttery almond flour crust filled with a matcha cheesecake mousse. The crust is nutty with crispy edges while the cheesecake is creamy with a mousse-like texture.

This recipe is sugar-free, gluten-free, and keto friendly. It can be enjoyed cold or at room temperature.

How do you make these mini mousse matcha cheesecakes?

First, you mix almond flour, monkfruit erythritol blend or sweetener of choice, and melted butter together to form the crust. Bake until golden brown.  Meanwhile, to make the cheesecake batter, add sugar-free jello cheesecake instant pudding, heavy whipping cream, cream cheese and matcha powder into a mixing bowl and mix with a hand or stand mixer until mixture is thick and creamy.

Sugar-free matcha mousse mini cheesecake served on a white serving dessert pedestal, top down shot showing cross sectional cut.

What kind of Matcha or Green Tea Powder should I use?

  • Culinary grade matcha – cheaper used most often
  • Ceremonial grade matcha – expensive, produces a much brighter green dessert

Why are there no eggs used in this recipe?

Because this matcha mousse cheesecake recipe does not require any baking, we do not use eggs.

Do you have any tips on making this Matcha Mousse Mini Cheesecake recipe?

  • If you prefer a more vibrant green dessert, use ceremonial grade matcha powder (most expensive).
  • Don’t peel off the cupcake liner until ready to eat.  The liner helps preserve the crust and keep it fresh.
  • If you want a non sugar-free version, you can just purchase regular instant jello cheesecake pudding and follow the recipe.
  • Cheesecake mixture is perfect for a fruit dip or eating by itself.

Sugar-free matcha mousse mini cheesecake served on a white serving dessert pedestal, close up shot.

Looking for other sugar-free dessert recipes?

Now, let’s get making this Matcha Mousse Mini Cheesecake recipe!

  • Prepping Time 10M
  • Baking Time 15M
  • Cooling Time 3H10M
  • Total Time 3H35M
  • Net Carb/Serv ~4g per Tart
  • Servings 12

Ingredients

Mousse

Tart Crust

Directions

1) Gather all the ingredients.

Green Tea Cheesecake Mousse Tart Recipe (1)

2) Preheat oven to 325 F.

Green Tea Cheesecake Mousse Tart Recipe (2)

3) In a small mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, and melted butter (melted in the microwave).  Using a fork, blend well until combined.  It will still be crumbly.

Green Tea Cheesecake Mousse Tart Recipe (20)

Green Tea Cheesecake Mousse Tart Recipe (21)

4) Line a cupcake pan with cupcake liners.

Green Tea Cheesecake Mousse Tart Recipe (11)

5) Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a spoon.

Green Tea Cheesecake Mousse Tart Recipe (13)

6) Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.  Once crust is cooked, let it cool for at least 10 minutes.

Green Tea Cheesecake Mousse Tart Recipe (24)

7) Combine Sugar Free Jello Cheesecake Instant Pudding, heavy whipping cream, cream cheese and Matcha Powder in a mixing bowl with a hand mixer until thick and creamy.

Green Tea Cheesecake Mousse Tart Recipe (22)

Green Tea Cheesecake Mousse Tart Recipe (23)

Green Tea Cheesecake Mousse Tart Recipe (12)

8) Scoop approximately 2 tablespoons of cheesecake mixture (or pipe) on top of each almond crust and refrigerate for at least 3-4 hours.  Keep refrigerated until ready to serve.  Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.

Green Tea Cheesecake Mousse Tart Recipe (16)

Hope you enjoy your Matcha Mousse Mini Cheesecake!

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Matcha Mousse Mini Cheesecake

These creamy and delicious no-bake Matcha Mousse Mini Cheesecakes are the perfect treat for your sweet tooth. They're so good you won't believe they're a healthy and sugar-free dessert!
5 from 9 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: matcha dessert, matcha mini cheesecake
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 3 hours 10 minutes
Total Time: 3 hours 35 minutes
Servings: 12 Tarts
Print Recipe
Calories: 250kcal

Ingredients

Mousse

  • 1 oz Sugar Free Jello Cheesecake Instant Pudding
  • 2 Cups Heavy Whipping Cream
  • 4 oz Cream Cheese
  • 2 tsp Matcha Powder

Tart Crust

  • 1 1/2 Cup Almond Flour can replace with regular flour
  • 1/4 Cup Monkfruit Erythritol Blend or sweetener of choice
  • 1/3 Cup Butter Melted

Instructions

  • Gather all the ingredients.
    Green Tea Cheesecake Mousse Tart Recipe (1)
  • Preheat oven to 325 F.
    Green Tea Cheesecake Mousse Tart Recipe (2)
  • In a small mixing bowl, combine Almond Flour, Monkfruit Erythritol Blend, and melted butter (melted in the microwave). Using a fork, blend well until combined. It will still be crumbly.
    Green Tea Cheesecake Mousse Tart Recipe (21)
  • Line a cupcake pan with cupcake liners.
    Green Tea Cheesecake Mousse Tart Recipe (11)
  • Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a spoon.
    Green Tea Cheesecake Mousse Tart Recipe (13)
  • Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.  Once crust is cooked, let it cool for at least 10 minutes.
    Green Tea Cheesecake Mousse Tart Recipe (24)
  • Combine Sugar Free Jello Cheesecake Instant Pudding, heavy whipping cream, cream cheese and Matcha Powder in a mixing bowl with a hand mixer until thick and creamy.
    Green Tea Cheesecake Mousse Tart Recipe (12)
  • Scoop approximately 2 tablespoons of cheesecake mixture (or pipe) on top of each almond crust and refrigerate for at least 3-4 hours.  Keep refrigerated until ready to serve.  Note - I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.
    Green Tea Cheesecake Mousse Tart Recipe (16)

Video

Nutrition

Calories: 250kcal | Carbohydrates: 4g | Protein: 5g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 45mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 743IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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