Matcha Cream Cheese Treats Recipes

MATCHA-CREAM CHEESE TREATS

Steps:

• Beat 4 oz. cream cheese and 1/2 cup butter in medium bowl with mixer until blended. Gradually add flour, mixing well after each addition. Refrigerate 1 hour or until chilled.
• Heat oven to 350°F. Divide dough into 24 balls, using about 1 Tbsp. cream cheese mixture for each ball.
• Place 1 ball in each of 24 mini muffin pan cups. Press onto bottoms and up sides of cups to form shells.
• Bake 20 min. or until lightly browned. Cool 5 min. Remove shells from pans to wire racks; cool completely.
• Beat remaining cream cheese and butter in medium bowl with mixer until creamy. Combine sugar and tea powder. Gradually add to cream cheese mixture, mixing well after each addition. Spoon into pastry bag fitted with desired decorating tip.
• Place 1 nut in each pastry cup. Pipe cream cheese mixture over nuts.

MATCHA LAYERED CHEESECAKE RECIPE BY TASTY

Steps:

• Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter and milk and mix.
• Place mixture in a 20 cm (7 in) spring-loaded mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it (about 30 minutes).
• Place gelatin in a heat-resistant small dish, add water and let it set.
• Add sugar to the cream cheese and mix well. Put yogurt and Heavy cream and mix well.
• Heat gelatin for about 30 seconds in a 600 W microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.
• Divide mixture into two equal parts, add Matcha melted with hot water to one side, and mix well.
• Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 minutes and solidify.
• Pour half of the filling containing the matcha into the mold and cool for 10 minutes.
• Repeat this until the remaining filling gets set up
• Cool in a refrigerator for about 3 hours.
• Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha.
• Enjoy!

BLACKBERRY CUPCAKES WITH MATCHA CREAM CHEESE FROSTING

Steps:

• To make blackberry coulis, combine blackberries, sugar, vanilla, and water in a medium pot. Bring to a boil and simmer 5 minutes. Let cool and puree. Strain to remove seeds.
• Preheat oven to 350 degrees. Line cupcake tin with paper liners.
• In a small bowl, mix flour, baking powder, and salt. Set aside.
• With electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time.
• In another bowl, whisk milk, vanilla, and blackberry coulis. Add 1/2 of the dry ingredients into butter mix. Pour in milk/coulis mix. Mix in remaining dry ingredients.
• Pour into liners and bake 12-15 minutes.
• For frosting:.
• Combine cream cheese and butter in bowl of electric mixer, beat until smooth. Add powdered sugar, vanilla, and matcha. Add more powdered sugar if needed. Beat on high until fluffy.
• Garnish with mint leaves and fresh blackberries.