Double Chocolate Matcha (Green Tea) Cheesecake Minis a Guest Post from the Ninja Baker

Bobbi has stepped away from her Kozy Kitchen at the moment and has invited this
Ninja Baker to fill in for today. I am thrilled! Guest blogging for Bobbi is a complete
honor. I’ve got some Ninja moves in the kitchen but Bobbi’s samurai spirit and culinary
craftsmanship are stratospheric.

Bobbi, as you are probably aware, has battled cancer among other health challenges and
emerged victorious. Casting the past aside, she perseveres and presents readers with
upbeat posts and do-able, delicious recipes. Angel Hair Pasta with Garlic Shrimp and Broccoli and Garden Fresh Tomato and Bacon Frittata are but two examples.

In ancient Japan, samurai would sip matcha green tea before battle. To pay tribute to
Bobbi’s samurai-ness, I’ve baked up a dozen Double Chocolate Matcha (Green Tea)
Cheesecake Minis.

I grew up in Japan where chocolate and matcha are often paired
together in cookies, cakes, chocolate bars and ice cream sundaes. I love matcha and made
sure the flavor sang loudly in my cheesecakes. If you are new to matcha, maybe you’ll
want to sprinkle the green tea powder in sparingly.

Fun facts:

Matcha green tea is:
• A drink that was consumed by samurai before battle.
• A powerful anti-oxidant and helps fight off cancer.
• A great anti-aging agent
• Allegedly helpful with weight loss.

The matcha in my Chocolate Matcha (Green Tea) Cheesecake Minis do not qualify as 
dietetic fare. But they are scrumptious!

The Ninja Baker’s Matcha (Green Tea) Cheesecake Minis  


For the crust:
1½ cups crumbled Chocolate Teddy Grahams
2 tablespoons sugar
1/3 cup melted organic coconut spread (butter is always a fine substitute)
¾ cup chocolate chips

For the filling:
1 container (8 ounces) of whipped cream cheese
½ cup sugar + 3 tablespoons sugar
3 tablespoons heavy cream
2 tablespoons matcha green tea powder (available at Asian markets and at Amazon)
3½ tablespoons coconut flour
½ teaspoon coconut extract
1 egg


Preheat oven to 350 degrees.

In a food processor, whir together the chocolate grahams, 2 tablespoons sugar and melted
coconut spread (or butter.) Press a tablespoon of the mixture into 12 cupcake cases. (The
remaining chocolate crumbs are for sprinkling on top of the cupcakes.)

Bake the mini crusts for 5 minutes. Immediately sprinkle the chocolate chips on the hot
crusts. Set aside.

With your electric beater or KitchenAid, whip the cream cheese until fluffy. Add the
remaining ingredients until well incorporated. Divide the batter amongst the cupcake
cases. Garnish with the remaining crust crumbs. Bake for 30 minutes.

Wishing you samurai strength to overcome any obstacle large or small.

Kim Watkinson, The Ninja Baker

I want to thank Kim so very much for her wonderful guest post! Please make sure to follow her on Facebook, and Twitter, so you don't miss any of her wonderful recipes!!


  1. Such a pleasure to guest post for you, Bobbi. Thank you sooo much for the opportunity =)

    1. Thank you do much for doing it! I love this recipe!!

  2. I love using matcha powder! It adds such a unique flavor. Great recipe Bobbi :)

    Happy Blogging!
    Happy Valley Chow

    1. My daughter loves anything green tea so I need to make these for her!

  3. I have never met a cheesecake that I didn't adore! These look fantastic!!! Thanks, Kim and Bobbi!

  4. G'day! What a GREAT guest blog post, recipe and photo today by Kim, true!
    Having survived cancer twice to date, I think your Mount Everest victorious health achievements are GREAT Bobbi!
    Cheers! Joanne

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