Cannabis-Infused “Emerald White Chocolate Matcha Cheesecake Cups”

St. Patrick’s Day No-Bake Dessert with Infused Matcha Butter

Silky white chocolate cheesecake whipped with matcha and layered over a toasted almond crust, finished with a glossy emerald cannabis-infused matcha butter drizzle. Clean, portioned, and visually striking.

A Note on Dosing

This recipe makes 12 individual cheesecake cups.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into matcha butter drizzle)
~4–5mg per cup

Alternative Dosing:
• 1g flower → ~3–4mg per cup
• 2g flower → ~7–8mg per cup

Terpene Pairing Suggestion: Limonene-forward strain to complement matcha brightness and white chocolate sweetness.

Step 1: Cannabis-Infused Matcha Butter

Ingredients

• 1.5g cannabis flower
• ½ cup unsalted butter
• 1 teaspoon ceremonial grade matcha powder

Decarboxylation Method

1. Preheat oven to 225°F (107°C).
2. Break cannabis into small pieces.
3. Spread on parchment-lined baking sheet.
4. Bake 35–40 minutes.
5. Cool completely.

Infusion Method

1. Melt butter in saucepan over lowest heat.
2. Add decarboxylated cannabis.
3. Maintain temperature between 160–170°F for 2 hours.
4. Stir every 15 minutes.
5. Strain through cheesecloth.
6. Whisk in matcha powder while warm.
7. Refrigerate until slightly thickened but still pourable.

Shelf life: 7 days refrigerated.

Step 2: Almond Crust

Ingredients

• 1 cup finely ground toasted almonds
• 2 tablespoons sugar
• 3 tablespoons melted butter (non-infused)

1. Mix almonds and sugar.
2. Stir in melted butter.
3. Press 1 tablespoon mixture into bottom of each dessert cup.
4. Chill 20 minutes to firm.

Step 3: White Chocolate Matcha Cheesecake

Ingredients

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 4 ounces melted white chocolate
• 1 teaspoon matcha powder
• ½ teaspoon vanilla extract
• ½ cup heavy cream, whipped to soft peaks

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla; mix thoroughly.
3. Fold in melted white chocolate.
4. Whisk matcha powder into mixture until evenly green.
5. Gently fold in whipped cream.
6. Spoon into chilled crust cups.
7. Refrigerate at least 2 hours.

Step 4: Dose & Finish

1. Drizzle ½ teaspoon infused matcha butter over each cheesecake cup.
2. Garnish with white chocolate shavings or crushed pistachio.
3. Serve chilled.

Safety & Storage

⚠️ 55mg THC total in butter batch
⚠️ Measure drizzle carefully
⚠️ Clearly label infused butter
⚠️ Wait 90 minutes before increasing dose
⚠️ Do not drive

Refrigerate cheesecake cups up to 3 days.