Matcha Lime Cheesecake Bites

Matcha Lime Cheesecake Bites

Cake Base

28g milk

28g vegetable oil

40g cake flour

2 eggs

30g granulated sugar

3g lemon juice

3g vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



140g heavy cream

45g granulated sugar

190g softened cream cheese

5g softened gelatin

3g matcha powder

10g milk

8g lime juice

Lime zest


*This recipe can make 9 cheesecake bites.



  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In another bowl, mix well vegetable oil and milk, mix in cake flour and egg yolks, set aside.
  3. Preheat the oven to 302(150). Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, and sugar, and use a hand mixer to beat until it forms soft peaks. Pour all the batter into the whipped egg white, and gently fold it in until just combined. Pour all the batter into the baking tray, smooth it out and send into the oven to bake for 20 minutes.
  5. Take the cake out of the oven right away, and let it cool down on the cooling rack until cool to touch. Release the cake from edges using an icing spatula, turn it upside down and peel off the baking mat. Use a mini cheesecake mold to cut out many small cake bases. Set aside.
  6. In a clean bowl, bring together heavy cream and sugar, and use a hand mixer to beat until thickened. Softened the cream cheese, beat until smooth, add in the whipped cream, mix well. Soften the gelatin in iced water, microwave to melt it, take a few scoops of cream mixture to mix with it. Pour the gelatin mixture into the cream mixture and mix well.
  1. Mix well matcha powder and 10g milk, and take 130g cream mixture to mix well with it. Pour into a piping bag. Set aside.
  2. Add lime juice into rest of the cream mixture and mix well. Pour into a piping bag. Set aside.
  3. Line each mini cheesecake mold with cake base on the bottom and parchment paper around the sides. Fill each mini cheesecake mold half full with matcha batter. Smooth it out and set in the fridge to chill for 15 minutes or until set. Fill each mold with lime juice cream mixture, dust them with lime zest, and set in the fridge to cool for 2 hours or until set. Take off the molds, thaw and serve.
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