This dessert really tastes like your cheating, no joke! I ate one the other day and thought, how could this be low-carb? It’s so good you gotta try it to believe it!
Actually, my best friend’s husband ate 6 of these in one sitting and said these Green Tea Cheesecake Mousse Tart are best desserts he’s had since being keto!
I’m hoping you’ll appreciate the shortcut I used, which is sugar free Jello instant pudding (cheesecake flavor) because with this it’ll only take minutes to whip up.
Honestly, I often make a batch of this cheesecake filling and just eat it straight out of the bowl. No shame! Pssst, a little keto dessert hack in-case you ever need a quick sweet tooth fix (skip to step 8).
However, if you wanna go the extra mile and make the crust, it’s super easy and only requires 3 ingredients, some mixing and a little baking. Piece of cake! Or in this case tart!
For the cheesecake filling, we used Jello Sugar Free Instant Pudding Cheesecake flavor mixed with some heavy cream, matcha, and cream cheese.
Using this shortcut makes this dessert so simple and easy that it won’t be the last time you make it. Especially because keto, low carb, and everyone in between will gobble these up in no time so making more is a must!
Either way, I hope you’ll enjoy this dessert as much as I do!
The mousse is creamy and slightly sweet while the crust is nutty and buttery. Best of all, this dessert is super easy to make!
For this one, you will need Swerve/Monkfruit, Matcha Powder, Sugar Free Jello Cheesecake Instant Pudding and Almond Flour as the special ingredients, all of which can be purchased on Amazon.
Now, let’s get started!
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
- 1/4 Cup Monkfruit, Swerve 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, Swerve/Monkfruit, 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 low-carb/keto Green Tea Cheesecake Mousse Tart!
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Green Tea Cheesecake Mousse Tart
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
- 1/4 Cup Monkfruit, Swerve 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, Swerve/Monkfruit, 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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