# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs, finely crushed
02 - 3.5 tablespoons unsalted butter, melted
03 - 2 teaspoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 1 cup cream cheese, softened
06 - ½ cup heavy cream, cold
07 - ½ cup granulated sugar
08 - 1 teaspoon vanilla extract
09 - 2 tablespoons lemon juice
10 - 2 teaspoons powdered gelatin
11 - 2 tablespoons water (for blooming gelatin)
→ Matcha Swirl
12 - 2 teaspoons high-quality matcha green tea powder
13 - 2 tablespoons hot water (not boiling)
→ Snowdrift Topping (Optional)
14 - ½ cup heavy cream, whipped to soft peaks
15 - 1 tablespoon powdered sugar
# Method:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until mixture resembles wet sand.
02 - Divide crust mixture evenly among eight cupcake liners or small jars, pressing firmly to create compact bases. Refrigerate while preparing filling.
03 - Sprinkle powdered gelatin over two tablespoons water in a small bowl and let it sit for five minutes.
04 - Beat cream cheese and sugar until smooth and fluffy, then mix in vanilla extract and lemon juice thoroughly.
05 - In a separate bowl, whip ½ cup cold heavy cream to soft peaks, then gently fold into the cream cheese mixture.
06 - Warm bloomed gelatin gently until fully dissolved without boiling. Allow to cool slightly before quickly incorporating into cheesecake batter.
07 - Whisk matcha powder with two tablespoons hot water until smooth in a small bowl.
08 - Split cheesecake batter evenly. Fold matcha mixture into one half until uniformly colored.
09 - Alternate spoonfuls of plain and matcha cheesecake mixtures over crusts. Use a toothpick or skewer to gently swirl for a marbled pattern.
10 - Refrigerate assembled cups for at least three hours until firm.
11 - Whip heavy cream with powdered sugar until soft peaks form and pipe or spoon atop chilled cups.
12 - Dust cups with matcha powder if desired and serve chilled.
