These Chocolate Matcha Mochi Cheesecake Bites are soft, chewy, and filled with creamy matcha cheesecake and Oreo crunch. A chilled, refreshing treat that looks fancy but is easy to make at home.
Chocolate Matcha Mochi Cheesecake Bites
Oreo has always been one of my all-time favorite snacks. I can enjoy them straight from the package with a glass of milk, but what excites me most is how versatile they are in desserts.
They add just the right balance of crunch and chocolatey sweetness, making every treat more fun and irresistible.
Over time, I’ve created quite a few Oreo-inspired desserts that I absolutely adore, such as:
- Oreo Chocolate Mousse Cups – rich, fluffy, and perfectly portioned.
- Oreo Mousse Cake Cups Recipe – layered with creamy goodness.
- Easy No-Bake Matcha Cheesecake with Oreos – a refreshing twist with green tea flavor.
- Simple No-Bake Oreo Cheesecake – a true classic that never fails.
- Matcha Oreo Lava Cake (No Frosting Needed!) – indulgent and surprisingly simple to make.
And now, I’m so excited to share my latest creation: Chocolate Matcha Mochi Cheesecake Bites with Oreo.
This recipe is actually a playful variation of one of my earlier favorites—Green Grape Cream Cheese Mochi Bites.
Instead of fruit, I swapped in Oreos for that extra crunch and richness, and the result is soft, chewy, creamy, and absolutely irresistible. I really love how it turned out, and I think you will too!
Why You‘ll Love This Recipe
- The chewy chocolate mochi skin is perfectly soft and smooth.
- The filling is creamy, tangy, and packed with matcha flavor.
- Oreo crumbs add an extra layer of crunch and fun.
- They look like fancy patisserie bites but are easy to make in your kitchen.
- Perfect as a chilled dessert for summer or a unique homemade gift.
Ingredients
Chocolate Mochi Skin
- 160g glutinous rice flour (use fine water-milled flour for best texture)
- 20g cornstarch
- 20g sugar
- 10g cocoa powder (pure, not hot cocoa mix)
- 220g milk (whole milk for creaminess)
- 15g unsalted butter (softened)
- 50g cooked glutinous rice flour (for dusting, see note below)
Note: To make cooked glutinous rice flour, toast raw glutinous rice flour in a dry pan over low heat for 3–5 minutes until slightly yellow and no raw taste remains. This prevents stickiness—don’t use raw flour for dusting.
Matcha Cream Cheese Filling
- 240g cream cheese (softened at room temperature for 2–3 hours)
- 20g sugar (powdered sugar dissolves faster, but fine sugar works too)
- 4g matcha powder (use high-quality matcha for best flavor and color)
- 30g Oreo crumbs (remove filling, crush cookies, keep some small chunks for texture)
Instructions
1. Make the Matcha Cream Cheese Filling
In a bowl, mix 240g softened cream cheese, 20g sugar, and 4g matcha powder until smooth and evenly green.
Fold in 30g Oreo crumbs gently.
Place mixture in a piping bag, pipe into a log shape on plastic wrap, wrap tightly, and freeze for 30 minutes until firm.
2. Prepare the Chocolate Mochi Skin
In a bowl, whisk together 160g glutinous rice flour, 20g cornstarch, 20g sugar, and 10g cocoa powder. Add 220g milk and stir until smooth.
Strain mixture and pour into a heatproof dish. Cover with plastic wrap and poke a few holes.
Steam over medium heat for 25 minutes until fully cooked and set.
While still hot, add 15g butter and knead until smooth, glossy, and non-sticky.
3. Assemble and Shape
Dust a board with cooked glutinous rice flour. Roll mochi dough into a rectangle.
Place the frozen matcha cream cheese log in the center, wrap with mochi, and seal tightly.
Trim off any excess dough, dust lightly with cooked flour, shape it into a neat rectangular log, and freeze for another 30 minutes.
Slice into even cubes and enjoy chilled.
Frequently Asked Questions
Can I use other fillings?
Yes! You can replace matcha with cocoa, strawberry, or even peanut butter powder.
Do I have to use Oreo crumbs?
No, but they add a nice crunch. You could swap with digestive biscuits or leave them out.
How long can I store these?
They keep well in an airtight container in the fridge for 2–3 days or in the freezer for up to 2 weeks.
Why does the dough feel sticky?
Be sure to use cooked glutinous rice flour for dusting, not raw flour. That prevents stickiness.
Chewy Chocolate Mochi with Matcha Cream Cheese Filling
Ingredients
Chocolate Mochi Skin
- 160 g glutinous rice flour use fine water-milled flour for best texture
- 20 g cornstarch
- 20 g sugar
- 10 g cocoa powder pure, not hot cocoa mix
- 220 g milk whole milk for creaminess
- 15 g unsalted butter softened
- 50 g cooked glutinous rice flour for dusting, see note below
Matcha Cream Cheese Filling
- 240 g cream cheese softened at room temperature for 2–3 hours
- 20 g sugar powdered sugar dissolves faster, but fine sugar works too
- 4 g matcha powder use high-quality matcha for best flavor and color
- 30 g Oreo crumbs remove filling, crush cookies, keep some small chunks for texture
Instructions
Make the Matcha Cream Cheese Filling
- In a bowl, mix 240g softened cream cheese, 20g sugar, and 4g matcha powder until smooth and evenly green.
- Fold in 30g Oreo crumbs gently.
- Place mixture in a piping bag, pipe into a log shape on plastic wrap, wrap tightly, and freeze for 30 minutes until firm.
Prepare the Chocolate Mochi Skin
- In a bowl, whisk together 160g glutinous rice flour, 20g cornstarch, 20g sugar, and 10g cocoa powder. Add 220g milk and stir until smooth.
- Strain mixture and pour into a heatproof dish. Cover with plastic wrap and poke a few holes.
- Steam over medium heat for 25 minutes until fully cooked and set.
- While still hot, add 15g butter and knead until smooth, glossy, and non-sticky.
Assemble and Shape
- Dust a board with cooked glutinous rice flour. Roll mochi dough into a rectangle.
- Place the frozen matcha cream cheese log in the center, wrap with mochi, and seal tightly.
- Trim off any excess dough, dust lightly with cooked flour, shape it into a neat rectangular log, and freeze for another 30 minutes.
- Slice into even cubes and enjoy chilled.
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