Combine the matcha powder with almond milk in a small bowl. Add the mixture to the remaining half of the cheesecake mixture in the blender. Blend until smooth and the mixture becomes an even green color.
Remove the muffin tin from the freezer and pour the matcha cheesecake layer over the vanilla layer.
Transfer the muffin tin into the freezer and allow the cheesecakes to set for at least 2 hours.
After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream, and Enjoy!