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Emerald Matcha Cheesecake Domes with White Chocolate Lava Core

Elegant matcha cheesecake domes with a hidden white chocolate lava center, topped with a glossy emerald mirror glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Matcha Cheesecake Mousse:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tsp ceremonial-grade matcha powder
  • 1 tsp vanilla bean paste
  • 1 tbsp whole milk
  • For the White Chocolate Lava Core:
  • 1/2 cup white chocolate, finely chopped
  • 3 tbsp heavy cream
  • 1 tbsp sweetened condensed milk
  • For the Pistachio Cookie Base:
  • 3/4 cup crushed vanilla wafer cookies
  • 1/4 cup finely ground pistachios
  • 3 tbsp melted butter
  • For the Emerald Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 1 tsp matcha powder
  • A drop of emerald-green food coloring (optional)
  • For Garnish (optional):
  • White chocolate curls
  • Crushed pistachios
  • Gold leaf flakes
  • Edible pearl dust
  • Matcha powder for dusting

Instructions

  1. Combine white chocolate, heavy cream, and sweetened condensed milk in a heatproof bowl. Warm gently until smooth and glossy. Pour into small silicone molds and freeze until firm to create the lava centers.
  2. Mix crushed vanilla wafer cookies, ground pistachios, and melted butter. Press into small rounds sized to fit the base of the dome molds. Chill until firm.
  3. Whip cream cheese, mascarpone cheese, heavy whipping cream, powdered sugar, matcha powder, vanilla bean paste, and milk until smooth, airy, and mousse-like.
  4. Fill dome-shaped silicone molds halfway with the matcha mousse. Place a frozen white chocolate center into each mold and cover with the remaining mousse. Seal with the chilled pistachio cookie base. Freeze for at least 6 hours or until completely firm.
  5. For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, honey, matcha powder, and optional food coloring until smooth and glossy. Allow to cool until slightly thickened but still pourable.
  6. Unmold the frozen domes and place them on a wire rack over a tray. Pour the emerald mirror glaze evenly over each dome, creating a flawless reflective finish.
  7. Transfer to serving plates and refrigerate for 20–30 minutes before serving.
  8. Garnish with white chocolate curls, crushed pistachios, gold leaf flakes, pearl dust, and a light dusting of matcha powder.
  9. Serve chilled and cut into the silky matcha cheesecake dome to reveal the luscious white chocolate lava core hidden inside.

Notes

Garnish with white chocolate curls, crushed pistachios, gold leaf flakes, pearl dust, and a light dusting of matcha powder. Serve chilled and cut into the silky matcha cheesecake dome to reveal the luscious white chocolate lava core hidden inside.

  • Author: Chef Stella

Nutrition

  • Calories: 425
  • Sugar: 28g
  • Fat: 29g
  • Carbohydrates: 35g
  • Protein: 6g