3 min read

How about winding down after a long day with a glass of...chocolate matcha cheesecake? Yes, you heard right! Try this delicious recipe with the addition of the superfood: Matcha*!
You can get YourLixir's Matcha here:
NGREDIENTS (makes about 4-6 servings):
1 8-oz package of cream cheese, softened
About 6 cookies, or biscuits of your choice for the crumble (We prefer to use dark chocolate cookies!)
1/3 Cup sugar
1 Tbsp YourLixir matcha* powder
1 Tbsp Nibmor traditional drinking chocolate
1 Cup heavy cream
Pour 1 cup heavy cream into a mixing bowl, and whip the heavy cream until soft peaks form. Whisk by hand or use an electric mixer to make it easier.
Check that cream cheese has softened at room temperature, and then transfer the softened cream cheese into the mixing bowl with the whipped cream.
With a spatula, smooth out the cream cheese and fold the cream cheese into the whipped cream. Fold until the mix is evenly distributed.
Add your preferred sugar content and pour it over the cream cheese mix and fold until all is combined. Continue to do so until evenly blended.
Locate a second mixing bowl. for cream mixtures to be split into.
Split the cream cheese mixture into 2 separate bowls: 1 will be the matcha cheesecake mixture, and 1 will be the chocolate cheese cake mixture. Set both aside.
To make the matcha paste, pour the 1 Tbsp YourLixir matcha powder into a small bowl and add small amounts of hot water to YourLixir matcha powder until the texture is smooth. If your matcha paste is thick, add more water. Mix until all the matcha powder has dissolved but paste is smooth.
Make the chocolate paste using the same method: by adding small amounts of hot water to 1 Tbsp Nibmor traditional chocolate powder until smooth, and mix until powder is dissolved, clumps are gone and smooth paste is formed.
Add the matcha paste to one cheesecake mixture bowl, and fold until the cheesecake mixture is a light green color. 
Add the chocolate paste to the other cheesecake mixture bowl, and fold until cream cheesecake mixture is a chocolate brown color.
Now, put both cheesecake fillings (matcha an chocolate) in separate piping bags. 
Now that the two cheesecake mixtures are done, let's start assembling!
We felt fancy and decided to present this recipe in a wine glass, if you'd like to do the same, do the following:
Crush the cookies until they crumble, but not too much, we don't want fine cookie crumbles.
The texture you are going for will be a mildly crushed blend with some cookie chunks.
Pour some of the crumble in the bottom of the glass to resemble the "cheesecake crust". This is your first layer.
Pipe the chocolate cheesecake filling into the glass, on top of the first layer of cookie crumble to about 1" inch height. This is the second layer.
Assemble more cookie crumbles on top of that layer. This the third layer.
Pipe the matcha cheesecake filling into the glass, on top of the third layer of cookie crumbles to about an inch or less. This is the final layer.
Sprinkle matcha/chocolate powder on top for extra flavor, or add any of your favorite toppings on top.
Chill before serving.
Enjoy with friends and family!
[*matcha is powdered green tea leaves, often dissolved in hot water to make tea or used as a flavoring, and consist of higher quality with higher amounts of caffeine and antioxidants than regular green tea powder]