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.
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.
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.
Looking for other sugar-free dessert recipes?
- Strawberry Cream Cheese Cookies
- Japanese Fluffy Cheesecake
- White Chocolate Covered Macadamia Nuts
- Matcha Basque Burnt Cheesecake
- Milk Tea Chia Seed Pudding
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
- 1oz 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
Directions
1) Gather all the ingredients.
2) Preheat oven to 325 F.
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.
4) Line a cupcake pan with cupcake liners.
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.
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.
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.
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.
Hope you enjoy your Matcha Mousse Mini Cheesecake!
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Matcha Mousse Mini Cheesecake
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.
- Preheat oven to 325 F.
- 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.
- Line a cupcake pan with cupcake liners.
- 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.
- 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.
- 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.
- 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.
Video
Nutrition
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