# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs or digestive biscuits, finely crushed
02 - 3.5 tbsp unsalted butter, melted
03 - 2 tsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 1 cup cream cheese, softened
06 - 1/2 cup heavy cream, cold
07 - 1/2 cup granulated sugar
08 - 1 tsp vanilla extract
09 - 2 tbsp lemon juice
10 - 2 tsp powdered gelatin
11 - 2 tbsp water (for blooming gelatin)
→ Matcha Swirl
12 - 2 tsp high-quality matcha green tea powder
13 - 2 tbsp hot water (not boiling)
→ Snowdrift Topping (Optional)
14 - 1/2 cup heavy cream, whipped to soft peaks
15 - 1 tbsp powdered sugar
# How to Make It:
01 - Combine graham cracker crumbs, melted butter, sugar, and salt until mixture resembles wet sand.
02 - Divide crust mixture evenly among 8 cupcake liners or small jars, pressing firmly to create a compact base. Refrigerate until filling is ready.
03 - Sprinkle gelatin over 2 tablespoons of water and let stand for 5 minutes.
04 - Beat cream cheese and sugar until smooth and fluffy, then add vanilla extract and lemon juice, mixing thoroughly.
05 - Whip 1/2 cup heavy cream to soft peaks and gently fold into the cream cheese mixture.
06 - Warm the bloomed gelatin gently until dissolved without boiling, let cool slightly, then incorporate into the cheesecake batter promptly and evenly.
07 - Whisk matcha powder with 2 tablespoons of hot water until smooth.
08 - Split cheesecake filling in half; fold matcha mixture into one half until uniform.
09 - Spoon alternating dollops of plain and matcha batters over the crusts, then use a toothpick or skewer to gently swirl for a marbled appearance.
10 - Refrigerate for at least 3 hours or until fully set.
11 - Whip cream with powdered sugar to soft peaks, then pipe or spoon onto set cups.
12 - Dust with matcha powder or garnish with white chocolate curls or fresh berries if desired. Serve chilled.
