Mini Matcha Cheesecake (No Bake)

This no bake, Mini Matcha Cheesecake sets right in a cocotte and not only beautiful, but delicious and perfect for single servings. Top with a lavender infused whipped cream, or keep it simple on its own.

This Mini Matcha Cheesecake is no bake, and the kind of dessert that looks impressive, but is actually incredibly easy to make. Served in a cocotte or mini baking dish, it has that smooth, creamy cheesecake texture with the slightly sweet and beautiful matcha green color. Because it’s no-bake, the filling stays extra silky and light, making it the perfect make-ahead dessert for spring dinners, showers, or whenever you want something beautiful without turning on the oven.

What makes it feel especially special is the lavender infused whipped cream spooned over the top. This is optional (you can easily just do a regular whipped cream, or just serve with a dusting of matcha on top, but the lavender whip is a nice touch. The floral notes pair so naturally with the grassy richness of the matcha, giving the whole dessert a delicate tea-house feel that’s both cozy and elevated. It’s a simple single-serve dessert that looks stunning, tastes balanced, and feels like such a fun twist on classic cheesecake.

This recipe is apart of an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. This recipe reimagines how we make a baked brie takes advantage of all the benefits of doing it in a mini cocotte. Not only does it look great on a cheese board, but it allows us to bake cheese together, and to combine with honey and jam in one vessel.

If you’re looking for other fun ways to use a mini cocotte, be sure to check out the other recipes in this “Make It Mini” series.

• Single Serving

Mini Matcha Cheesecake (No-Bake)

This no bake, Mini Matcha Cheesecake sets right in a cocotte and not only beautiful, but delicious and perfect for single servings. Top with a lavender infused whipped cream, or keep it simple on its own.

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Ingredients

Serves 2 cakes

1x2x3x

The crust:

• ▢ 1 sleeve of oreos (12)
• ▢ 2 tbsp butter

The filling:

• ▢ 8 oz block of cream cheese
• ▢ 1 tsp vanilla extract
• ▢ 2/3 cup confectioners sugar
• ▢ 1.5 tbsp matcha powder + more for dusting
• ▢ 1/2 cup heavy cream + more for lavender whip (see below)

Lavender whip (optional):

• ▢ 1/2 cup heavy cream
• ▢ 1 tsp lavender sprigs
• ▢ 2 tbsp confectioners sugar 

Instructions 

• Prep the lavender whip the day before: In a container, add heavy cream and lavender. Store in the fridge overnight (at least 12 hours)
• The next day, pour the cream through a fine mesh strainer to remove the lavender.
• Add sugar and whip until peaks form. Set aside while you make the cakes.
• Make the Oreo crust: Blend the Oreo cookies into a food processor until they are fine crumbs. 
• Melt butter and add the blended cookies until combined.
• Press the blended cookies into the sides and bottom of each cocotte. Use a tablespoon or small spoon to press into the sides in an even layer. Transfer to the freezer.
• Make the filling: In a bowl, beat the cream cheese and vanilla until smooth and fluffy, then using a fine mesh strainer, add in the icing sugar and matcha powder, beating until combined.
• Whip the cream until soft peaks form and then gently fold in the whip into the cream cheese filling until combined and smooth. Add to each cocotte. Transfer to the freezer and let set for at least 6 hours. 
• When ready to serve, add a spoonful of the whip to each cocotte and dust with matcha powder. Add a few sprigs of lavender for garnish. Enjoy! 

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