Since it’s still pretty dang hot here in southern California, these no-bake mini green tea cheesecakes are a fantastic, simple dessert that can be made without breaking a sweat (figuratively and literally).
Ingredients:
Crust:
1 cup graham crackers, crushed (about 6 sheets)
1 tbsp sugar
3 tbsp unsalted butter, melted
Cheesecake:
1 (8 oz) package cream cheese, room temperature
1/3 cup powdered sugar
1 tsp vanilla extract
2 tbsp granulated sugar
3 tsp matcha powder (adjust to your preferred matcha flavor)
1 cup heavy cream, lightly whipped
green food coloring (optional)
Instructions:
Crust:
In a Ziploc bag, crush crackers until they are crumbs. Add sugar and mix. Pour in melted butter and mix until all crumbs are thoroughly wet.
Line a muffin pan with liners and drop a tbsp of crumb mixture into each. Pat down until crumbs are flat and firm, forming a crust. Refrigerate.
Cheesecake:
In a large bowl, beat together cream cheese, powdered sugar, vanilla.
Add in granulated sugar and green tea powder and beat until smooth.
Lightly whip the heavy cream and then fold it into the cream cheese mixture. Add food coloring if desired.
Pour the mixture into each muffin well. The cheesecakes won’t rise so fill each well fairly full.
Chill in the freezer for at least 3 hours, preferably overnight. Enjoy!!
more instructions please visit: http://www.goodmorningcali.com
