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Mini matcha cheesecake bites? Yes, please! Head over to @justteayourself for more delicious matcha recipes perfect for the holidays, as well as tips and info on Japanese matcha!

🎁 GIVEAWAY ALERT: A special Japanese matcha gift set is up for grabs! Head over to @justteayourself for all the details and your chance to win! 💚

Ingredients

2 cups crushed shortbread cookies

2 tablespoons sugar

½ cup melted unsalted butter

¼ teaspoon salt

½ cup heavy cream

12 ounces cream cheese, softened

¼ cup sugar, plus 2 tablespoons

2 teaspoons powdered sugar

2 tablespoons sour cream

½ teaspoon vanilla extract

1½ teaspoon Japanese matcha powder, plus more for garnish

Preparation
- Line the bottom of an 8-inch square springform pan with parchment paper and set aside.
- In a medium bowl, combine the crushed shortbread cookies, sugar, melted butter, and salt. Mix until well combined. Press the mixture into the bottom of the springform pan. Place the crust in the freezer to set for 20-30 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form, about 5 minutes. Remove the whipped cream from the bowl and set aside.
- In the same stand mixer bowl fitted with the whisk attachment, add the cream cheese and sugar. Whisk until smooth, scraping down the sides of the bowl to ensure no lumps remain.
- Add the powdered sugar, sour cream, and vanilla to the cream cheese mixture. Sift the matcha powder into the bowl using a fine mesh sieve to break up any clumps. Whisk until all ingredients are well combined.
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the cream cheese mixture evenly over the set crust. Refrigerate for 4 to 6 hours, or until set.
- Once the cheesecake has set, carefully release the springform pan and cut it into about 30 even squares, each about 1½ inches.
- Using a fine mesh sieve, dust the cheesecake with the additional matcha powder. Serve and store chilled.
- Enjoy!

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