Looking for an elegant, easy-to-make matcha dessert that melts in your mouth? These Matcha Cheesecake Cubes are soft, creamy, and cut into bite-sized squares — perfect for snacking, gifting, or adding to your dessert board.
Infused with Leafmill ceremonial-grade matcha, they combine a mousse-like texture with the richness of cheesecake and the freshness of green tea.
🌿 What Are Matcha Cheesecake Cubes?
Matcha cheesecake cubes are no-bake cream cheese-based treats, thickened with gelatin and cut into square shapes. They’re smooth like panna cotta, bouncy like mousse, and vibrant thanks to high-quality matcha.
Chilled and ready to eat straight from the fridge, they’re a modern twist on traditional cheesecake.
🧾 Ingredients (makes one 6x6 inch pan, ~16 cubes)
- 200g cream cheese (room temperature)
- 150ml milk
- 150ml heavy cream
- 2.5 tsp Leafmill ceremonial-grade matcha (sifted)
- 60g sugar
- 6g gelatin powder (or 2.5 sheets)
- 2 tbsp water (for blooming)
- 1 tsp vanilla extract (optional)
- Pinch of salt
- Cornstarch or matcha for dusting (optional)
👩🍳 How to Make Matcha Cheesecake Cubes
1. Bloom gelatin
In a small bowl, sprinkle gelatin over water and let it bloom for 5–10 minutes.
2. Warm milk mixture
Heat milk in a saucepan over low heat (don’t boil). Stir in sifted matcha, sugar, and salt. Mix until fully dissolved and smooth. Add bloomed gelatin and stir until dissolved. Let cool slightly.
3. Prepare cheese base
In a large bowl, beat cream cheese until smooth. Slowly whisk in matcha milk mixture until fully combined.
4. Fold in whipped cream
In a separate bowl, whip cream to soft peaks. Gently fold into matcha cheese base until uniform and airy.
5. Pour & chill
Pour mixture into a square mold (lined with parchment). Smooth the top and chill for at least 4 hours, preferably overnight.
6. Slice & serve
Cut into even cubes with a sharp knife. Dust with matcha or cornstarch for a clean finish. Store chilled and enjoy within 2–3 days.
💡 Pro Tips
- Use Leafmill ceremonial-grade matcha for vivid green color and a smooth, elegant taste.
- Strain the milk-matcha mix for extra silky texture.
- Chill thoroughly for firm yet creamy results.
🌱 Why Choose LEAFMILL Matcha?
Harvested from the misty highland tea gardens of Zhejiang, Fujian, and Hubei, our matcha is first-harvest, shade-grown, and stone-ground for purity. It’s the ideal ingredient for delicate chilled desserts and refined pastry creations.
Find more matcha-powered breakfasts on our Recipes Page, or visit our Tea Garden Page to learn where our tea comes from.
