Matcha is a special variety of green tea, stoneground into a fine powder.  Considered a “super food”, matcha is packed with antioxidants, the super chemical compound that prevents aging and several chronic diseases. One cup of Matcha is reported to have the nutritional value of up to 10 cups of regular green tea and over 100 x the antioxidants!

Matcha powder can be used in just about anything – smoothies, juices, desserts, or simply enjoyed as a nourishing tea or ‘latte’. Matcha adds a wonderful, natural colour to baking (or un-baking!) – as you’ll see with these beautiful mini cheesecakes.

Makes  10 | Ready in  45 minutes + freezing time.

BASE LAYER
1¼ cup Whole Almonds
¼ cup plus 2 tablespoons Cacao Powder
2 tablespoons Ceres Organics Organic Brown Rice Malt Syrup

VANILLA CHEESECAKE LAYER
2 cups Whole Cashews, soaked for a minimum of 2 hours
2 tablespoons Ceres Organics Organic Brown Rice Malt Syrup
¼ cup plant based milk
¼ cup Virgin Coconut Oil
1 teaspoon Vanilla Extract

MATCHA CHEESECAKE LAYER
2 cups Whole Cashews, soaked for a minimum of 2 hours
4 tablespoons Maple Syrup
2 tablespoons Ceres Organics Organic Matcha Powder
juice of 1 lime
¼ cup plant based milk
¼ cup Virgin Coconut Oil

BASE LAYER

Place all base layer ingredient in a food processor and pulse until combined. Test your mixture by pressing it between your fingers. If it sticks and holds together it is good to go, if not, add a little water to get it there.

Line a large cup muffin pan with food wrap or use parchment paper tabs to make it easier to get your cheesecakes out. Press your mixture into the bottom of each pan casing and then place in the freezer while you make the filling to set.

 

VANILLA CHEESECAKE LAYER

Add your vanilla layer ingredients to a blender and blend until you have a very smooth mixture. This might take a bit of time and patience depending on your blender. Evenly distribute the vanilla layer on top of your base layer and then set back in the freezer while you make the matcha layer.

 

MATCHA CHEESECAKE LAYER

Add all your matcha layer ingredients to your blender and blend until super smooth. You can then either evenly distribute the matcha mixture over the vanilla layer, or do a swirl with a piping bag, like we did here. For the piping bag method, place the mixture into the piping bag and set it in the freezer for 15 minutes or so to harden up a bit first. Once this layer is added, place back in the freezer to set, or until you are ready to serve these guys up.

Take your cheesecakes out of the freezer about 15 minutes before serving. Once you have carefully removed them from the casings, top off your cheesecakes with a lime wedge.

 

Original recipe from Ceres Organics NZ. Ceres Organics Matcha Powder available from all Moore Wilson's Stores.