Mini Matcha Cheesecakes

matchacheesecake-ripejournal

Highly potent and rich in antioxidants, matcha is fast becoming a trending flavour. So, being a lover of all things tea, I wanted to incorporate this wonder ingredient in this easy-to-follow recipe. These mini cheesecakes are creamy with a subtle semi-sweet matcha flavour. Plus matcha, gram for gram, has way more antioxidants than other green teas. Beat that!


INGREDIENTS

Filling
500g cream cheese (x 2 blocks), softened
2/3 cup sugar
½ teaspoon vanilla extract
1 ½ cups thickened cream
1 tablespoon matcha green tea powder, sifted

Crust
3 cups Special K Original or Gluten Free
½ cup butter or coconut oil, melted

To decorate
Matcha Pocky sticks, matcha powder and whipped cream


METHOD

  1. In a food processor, pulse the cereal until the mixture resembles a coarse powder
  2. Transfer crumb to a small mixing bowl and stir in the melted butter. Now press the crust into the bottom of your pan* and place in the refrigerator to cool
  3. With an electric mixer or in a stand mixer, blend together the softened cream cheese, sugar, and vanilla extract for 3-4 minutes or until mixture is smooth and sugar is mostly dissolved
  4. In a large bowl, add the thickened cream and the sifted matcha green tea powder. Beat on high until medium soft peaks begin to form
  5. Fold the two mixtures together with a rubber spatula
  6. Add the batter to each crust. Cover and chill for at least 2 hours (preferably overnight) 
  7. Once set, top with more sifted matcha powder or decorate with whipped cream and Matcha Pocky sticks

* I used a silicone cupcake pan for easy removal