Matcha Mochi Basque Cheesecake Bites

I love how this recipe combines the richness of Basque cheesecake with the chewy texture of mochi—two of my favorite treats in one bite. It’s a fun and rewarding recipe that’s sure to impress!

Matcha Mochi Basque Bites

I created this recipe because I wanted something that feels luxurious yet playful. The soft, creamy matcha Basque cheesecake is enveloped in a chewy layer of homemade matcha mochi. The process is soothing, the results are magical, and each bite is an elegant mix of textures.

Why you’ll love this recipe

• Combines creamy cheesecake and chewy mochi in one adorable package
• Rich matcha flavor inside and out—perfect for matcha lovers
• Great for gifting, snacking, or elegant dessert platters
• Surprisingly simple once you break it down into steps
• Freezer-friendly and easy to make ahead

Ingredients

For the Matcha Basque Cheesecake:

• 350g cream cheese
• 80g powdered sugar
• 10g cornstarch
• 3 eggs
• 2 egg yolks
• 20g matcha powder
• 50g hot water
• 170g warm heavy cream

For the Matcha Mochi Wrapper:

• 100g glutinous rice flour
• 30g granulated sugar
• 30g cornstarch
• 3g matcha powder
• 180g milk
• 15g butter

Instructions

1. Make the Matcha Basque Cheesecake:

In a large bowl, combine 350g cream cheese, 80g powdered sugar, and 10g cornstarch. Use a hand mixer or whisk to beat until smooth and lump-free.

Add 3 eggs and 2 egg yolks in portions, mixing thoroughly after each addition to ensure the mixture is completely smooth and combined.

In a separate bowl, whisk 20g matcha powder with 50g hot water until fully dissolved with no lumps. Gradually add 170g warm cream in two additions, stirring until well mixed.

Pour the matcha cream into the cheese batter and fold with a spatula until combined. Strain the mixture once to remove any lumps.

Pour the batter into a 6-inch mold (lined with parchment or greased). Bake at 230°C (446°F) for 25 minutes in a preheated oven. Let cool completely.

2. Make the Matcha Mochi Wrapper:

In a bowl, mix 100g glutinous rice flour, 30g sugar, 30g cornstarch, and 180g milk. Whisk until smooth.

Strain the batter into a heatproof bowl, cover with plastic wrap, and poke a few holes on the surface. Steam over boiling water for 25 minutes on medium heat.

Let the mochi cool until warm, then knead until smooth. Add 3g matcha powder and knead again until the color is even.

3. Assemble the Mochi Basque Bites:

Divide the mochi into 6 equal pieces. Roll each into a thin circle.

Cut the cooled Basque cheesecake into 6 portions. Place one in the center of a mochi round and wrap, sealing the edges tightly.

Dust the surface with a bit of matcha powder before serving.

Note: Dusting with matcha powder just before serving adds aroma and elegance. For a softer texture, consume within 1–2 days or store in the fridge with a wrap.

Frequently Asked Questions

Can I use store-bought mochi?
Freshly made mochi gives the best stretch and texture, but store-bought can be used in a pinch. Just warm slightly before wrapping.

How do I store these?
Wrap individually in plastic wrap and store in the fridge for up to 3 days. For longer storage, freeze and defrost in the fridge overnight.

Why do I need to strain the cheesecake batter?
Straining removes any unmixed egg or matcha bits for a smooth, creamy finish.

Can I make this in advance?
Yes! Both the cheesecake and the mochi can be made a day ahead. Just assemble them before serving for best texture.

Chewy Matcha Mochi with Basque Cheesecake

Chewy matcha mochi wrapped around creamy matcha Basque cheesecake—an indulgent, handheld dessert that’s perfect for gifting, tea time, or matcha cravings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Japanese

Servings 4

Ingredients

  

1x2x3x

For the Matcha Basque Cheesecake:

• 350 g cream cheese
• 80 g powdered sugar
• 10 g cornstarch
• 3 eggs
• 2 egg yolks
• 20 g matcha powder
• 50 g hot water
• 170 g warm heavy cream

For the Matcha Mochi Wrapper:

• 100 g glutinous rice flour
• 30 g granulated sugar
• 30 g cornstarch
• 3 g matcha powder
• 180 g milk
• 15 g butter

Instructions

 

Make the Matcha Basque Cheesecake:

• In a large bowl, combine 350g cream cheese, 80g powdered sugar, and 10g cornstarch. Use a hand mixer or whisk to beat until smooth and lump-free.
• Add 3 eggs and 2 egg yolks in portions, mixing thoroughly after each addition to ensure the mixture is completely smooth and combined.
• In a separate bowl, whisk 20g matcha powder with 50g hot water until fully dissolved with no lumps. Gradually add 170g warm cream in two additions, stirring until well mixed.
• Pour the matcha cream into the cheese batter and fold with a spatula until combined. Strain the mixture once to remove any lumps.
• Pour the batter into a 6-inch mold (lined with parchment or greased). Bake at 230°C (446°F) for 25 minutes in a preheated oven. Let cool completely.

Make the Matcha Mochi Wrapper:

• In a bowl, mix 100g glutinous rice flour, 30g sugar, 30g cornstarch, and 180g milk. Whisk until smooth.
• Strain the batter into a heatproof bowl, cover with plastic wrap, and poke a few holes on the surface. Steam over boiling water for 25 minutes on medium heat.
• Let the mochi cool until warm, then knead until smooth. Add 3g matcha powder and knead again until the color is even.

Assemble the Mochi Basque Bites:

• Divide the mochi into 6 equal pieces. Roll each into a thin circle.
• Cut the cooled Basque cheesecake into 6 portions. Place one in the center of a mochi round and wrap, sealing the edges tightly.
• Dust the surface with a bit of matcha powder before serving.

Made this recipe? I’d love to see it!Tag @cookingwithchun and share it with #cookingwithchun on Instagram.