Step 1: Prepare the Oreo Crust

1. Line a 12-cup muffin pan with parchment or cupcake liners.

2. In a food processor, pulse 150 g Oreo cookies until finely crushed (or place in a zip-top bag and crush with a rolling pin).

3. In a small bowl, mix the crushed Oreos, ¼ teaspoon salt, and 80 g melted unsalted butter until it resembles wet sand.

4. Spoon about 1 tablespoon of the mixture into each muffin liner and press firmly with your fingers or the back of a spoon to form an even crust.

5. Chill the crusts in the fridge while preparing the filling.

6. Tip: Press the crust firmly to ensure it holds together when removing the liners.

Step 2: Make the Matcha Cheesecake Filling

1. In a mixing bowl, combine 1 ½ tablespoons matcha powder with 150 g whipping cream, adding the cream 1 tablespoon at a time and stirring to form a smooth, lump-free paste.

2. Add the remaining whipping cream and whip with a hand mixer or stand mixer until stiff peaks form (about 3–5 minutes).

3. In a separate large mixing bowl, beat 250 g softened cream cheese, 50 g Greek yogurt, and 100 g powdered sugar with a hand mixer or stand mixer until smooth and creamy (about 2 minutes).

4. Gently fold half of the matcha whipped cream into the cream cheese mixture with a silicone spatula. Fold in the remaining matcha cream until no streaks remain, being careful not to deflate the whipped cream.

5. Tip: Fold gently to maintain the airy texture, and ensure the cream cheese is softened to avoid lumps.

Step 3: Assemble the Cheesecakes

1. Spoon the matcha cheesecake mixture into the muffin liners over the chilled Oreo crusts, filling almost to the top.

2. Smooth the surface of each cheesecake with a spatula or the back of a spoon for a neat finish.

3. Tip: Tap the muffin pan gently on the counter to remove air bubbles and ensure an even filling.

Step 4: Prepare the Whipped Cream Topping

1. In a large mixing bowl, combine 300 g whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract.

2. Whip with a hand mixer or stand mixer until stiff peaks form (about 3–5 minutes).

3. Transfer the whipped cream to a piping bag fitted with a decorative tip (e.g., star or round).

4. Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.

Step 5: Decorate and Chill

1. Pipe rosettes or swirls of whipped cream onto the top of each cheesecake.

2. Optionally, sprinkle with extra crushed Oreos for added texture and flair.

3. Cover the muffin pan with plastic wrap and freeze for at least 4 hours, preferably overnight, to set the cheesecakes.

4. Tip: Freeze for clean removal from liners, but let the cheesecakes soften before serving for the best texture.

Step 6: Serve

1. Remove the cheesecakes from the freezer and let them sit at room temperature for 10–15 minutes or in the fridge for 20–25 minutes to soften slightly.

2. Carefully remove the parchment liners and serve on a platter or individual plates.

3. Tip: Use a small offset spatula to lift the cheesecakes from the liners for a neat presentation