Matcha White Chocolate Uncrustables

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I’ve been on an Uncrustables kick lately, and those French toast ones were incredible, but these matcha white chocolate uncrustables might be my favorite yet. You stuff crispy fried bread with a whipped matcha cream cheese filling, dip the whole pocket in white chocolate, then dust more matcha over the top 🤯 Sweet, earthy, creamy and crunchy all at once, and it eats like a legit dessert. Fair warning, I may or may not have finished the entire batch in one sitting. No regrets!

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What Makes These Matcha White Chocolate Uncrustables So Good

I’ll just say it, the matcha cream cheese filling is the best part of these and I’d eat it with a spoon. SO good! Sweet, earthy, perfectly balanced, and whipped light with heavy cream so you get something creamy instead of dense. Then you bite through that crunchy fried bread, and the white chocolate shell adds a layer of decadence that pushes these out of snack territory and into full dessert.

Plus, matcha and cream cheese is a proven combo, and you’ve probably had it without ever thinking about it. It’s the same pairing behind my baked mini matcha cheesecakes, where the cream cheese and matcha bake into a dense, rich little bite. Here you’re sending the cream cheese the other way, whipped into something airy, but that earthy-sweet thing is identical.

Do Matcha and White Chocolate Go Together?

They really do, and it’s one of the best matcha pairings you can make. White chocolate is basically sweetness and cocoa butter, so it rounds off matcha’s earthy, slightly bitter edge instead of fighting with it, which is exactly why Just One Cookbook pairs the two in classic green tea nama chocolate. You’ll find the same balance in my matcha muddy buddies, where melted white chocolate and matcha coat crunchy Chex before a final toss in matcha powdered sugar. Same idea here, just wrapped around a crispy fried pocket!

Tips for Making Matcha White Chocolate Uncrustables

1. Whip the filling to stiff peaks

This is the step I’d be most careful with. Beat the cream cheese, heavy cream, powdered sugar, matcha and vanilla until you’ve got stiff peaks, because if you stop too early the filling stays runny and it’ll leak out the moment you seal the bread. Stiff peaks give you something that holds its shape and sits in a clean center.

2. Seal the edges tight

Use an uncrustables press and crimp the edges all the way around. Any gap you leave is where the filling escapes in the air fryer, so press firmly and make sure each pocket is properly locked before it goes in.

3. Melt the white chocolate low and slow

Microwave the wafers in short bursts, 45 seconds to start, then 10 seconds at a time, stirring between each one until it’s smooth. White chocolate scorches and seizes fast if you rush it, and once it seizes you can’t bring it back. It’s the same melted matcha white chocolate I dip half of my viral flat croissants in, so once you’ve nailed the melt you can use it everywhere!

4. Freeze to set the shell

After you dip them, park them on parchment for about 10 minutes so the white chocolate hardens into a proper crisp shell. I’d dust the matcha on right before serving rather than before the freeze, so it stays bright green instead of going dull on you!

Storage and Leftovers

Because the filling has fresh cream and cream cheese in it, keep these in an airtight container in the fridge and eat them within two days. The white chocolate shell holds up fine cold, so they store better than you’d expect.

That said, I think you want these fairly soon after the chocolate sets, when the bread still has some crunch to it. They’re good on day two, they’re just not the same thing.

Equipment

• Air fryer
• Hand mixer
• Uncrustables sandwich sealer
• Mixing bowls

Ingredients

• 1 tablespoon cream cheese, softened
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 to 2 tablespoons matcha powder
• 1/2 teaspoon vanilla extract
• 8 slices white bread
• Vegetable oil, for spraying
• 20 oz white chocolate melting wafers
• Matcha powder, for dusting

Substitutions and Swaps

• The matcha. Start at 1 tablespoon and work up to 2 depending on how earthy you want it. Go for a bright green matcha if you can, because a dull olive-colored one will look muddy against all that white chocolate, and half the appeal here is how it looks.
• The white chocolate. Melting wafers set into a firm shell more reliably than chips do, since chips are built to hold their shape and can stay tacky. If chips are what you’ve got, stir in a teaspoon of coconut oil to loosen the melt.
• The bread. Any soft white sandwich bread works and that’s what you want here, something that fries crisp. I’d stay away from anything dense or seeded, since it won’t seal properly in the press.
• The filling. Swap the matcha for cocoa powder, Biscoff spread or freeze-dried strawberry powder and the method doesn’t change at all. You’re really just flavoring a whipped cream cheese base, so take it wherever you like. I’ve got a Biscoff version living in my head rent free!
• The air fryer. You can pan-fry these in a little butter over medium heat, turning once, and they come out great. They brown less evenly than the air fryer does, so keep an eye on them.

Instructions

1. Combine the cream cheese, heavy whipping cream, powdered sugar, matcha powder and vanilla in a mixing bowl. Beat with a hand mixer until stiff peaks form.
2. Put about 2 tablespoons of the matcha cream filling in the center of a bread slice, top with another slice, and use an uncrustables maker to seal and crimp the edges. Repeat with the remaining bread.
3. Lightly spray the sealed pockets with oil and air fry for 3 to 5 minutes, until golden brown and crispy outside.
4. Put the white chocolate wafers in a microwave-safe bowl and microwave for 45 seconds. Stir for about 10 seconds, then microwave again for 10. Keep going in short bursts until it’s completely melted and smooth, and don’t overheat it or it’ll seize.
5. Dip each uncrustable into the melted chocolate, coating it completely on all sides.
6. Line a baking sheet with parchment paper, arrange the coated uncrustables on it, and freeze for 10 minutes until the chocolate hardens.
7. Dust with matcha powder right before serving.

White chocolate usually runs too sweet for me on its own, but matcha is exactly the thing that fixes it. The earthiness cuts straight through, and you land somewhere balanced instead of just sugary.

These feel like a real dessert rather than a snack, so they’re a good one to make when people are coming over. Just maybe make more than you think you need. 🙌

If you make these, leave a star rating on the recipe card and tell me in the comments how they turned out. It really helps other people find the recipe, and I want to know if you managed better restraint than I did!

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