Matcha Lime Mousse Mini Cheesecakes

These Matcha Lime Mousse Mini Cheesecakes are the perfect fusion of rich, creamy cheesecake and the refreshing flavors of matcha and lime. The crisp crust, velvety m

Ingredients

For the Crust:

• 1 1/2 cups (150g) graham c
• 1/4 cup (50g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 cup (115g) unsalted

For the Matcha Lime Mousse:

• 8 oz (225
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) powdered sugar
• 1 tbsp matcha powder (high quality)
• 1
• 2 tbsp fresh lime juice
• 1/2 tsp vanilla extract
• 1/2 tsp unflavored gelatin (opt
• 2 tbsp cold water (if using gela

For Garnish:

• Lime slices or zest
• Whipped cream (optional)
• Fresh mint leaves (optional)

Instructions

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners (about 10
2. In a medium-sized bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
3. Add the melted
4. Press about 1 tablespoon of the mixture into the bottom of each muffin tin liner to form the crust.
5. Bake for 8-10 minutes, or until the crust is golden and slightly firm. Allow the crust to cool completely while you prepare the mousse.

2. Make the Matcha Lime Mousse

1. If using gelatin, combine the cold water and gelatin in a small bowl. Let it bloom for 5 minutes, then heat gently in the microwave for 10-15 seconds until it dissolves (or heat in a double boiler).
2. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy.
3. In a separate bowl, whisk the heavy cream until soft peaks form.
4. Sift the matcha powder into the cream cheese mixture, then add the lime zest, lime juice, and vanilla extract. Mix until well combined.
5. If using, add the dissolved gelatin to the mixture and whisk to incorporate.
6. Gently fold the whipped cream into the matcha mixture, creating a light and airy mousse.

3. Assemble the Mini Cheesecakes

1. Spoon or pipe the matcha lime mousse over the cooled graham cracker crusts into the muffin tin, filling each liner to the top. Smooth the tops with a spatula if needed.
2. Chill the mini cheesecakes in the refrigerator for at least 3-4 hours, or until set (overnight is ideal for best texture).

4. Garnish and Serve

1. Once the cheesecakes are set, carefully remove them from the muffin tin and peel off the paper liners.
2. Garnished with lime slices, a dusting of lime zest, a
3. Serve chilled and enjoy the refreshing, creamy combination of matcha a

Tips for Success

• Matcha Quality: Use high-quality matcha for the best flavor and vibrant green co
• Gelatin Option: The gelatin is opti
• Make Ahead: These mi

These Matcha Lime Mousse Mini Cheesecakes are a delicious dessert