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!

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 Tarts

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.
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