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No Bake Matcha Cheesecake Bites

  • Author: Chocolate Covered Cheetah


  • 1 cup heavy whipping cream
  • 1 8oz block cream cheese
  • 2/3 cup white sugar
  • 1/2 tsp salt
  • 1 tbsp Kiss Me Organics Matcha
  • 4 full graham crackers sheets
  • 4 tbsp coconut oil, divided
  • 1 cup high quality semi-sweet or dark chocolate chips


  1. Put the bowl of your electric mixer in the freezer for 1 hour
  2. Remove bowl from freezer and fit mixer with whisk attachment
  3. Add heavy whipping cream to the bowl
  4. Whip on high until thickened to whipped cream consistency, set aside
  5. Switch out the whisk for the blade attachment
  6. Add the cream cheese, sugar, salt and matcha to the bowl, mix on high
  7. Once mixture is fully combined, fold in whipped cream , set aside
  8. Add graham crackers and coconut oil to the bowl of your food processor
  9. Process on high until graham crackers are small crumbs
  10. Grease a mini-muffin pan
  11. Press 1/4 inch layer of graham cracker crumbs into each muffin tin
  12. Fill with matcha cheesecake mixture
  13. Freeze at least 2 hours
  14. Remove from freezer, use a knife to loosen the cheesecakes free from the pan
  15. Melt chocolate chips and 2 tbsp coconut oil
  16. Line a baking sheet with parchment paper
  17. Dip each cheesecake into the chocolate mixture to coat
  18. Refrigerate and allow chocolate to harden
  19. Serve cold