Chocolate Matcha Mini Cheesecakes

Chocolate Matcha Mini Cheesecakes

Chocolate Matcha Mini Cheesecakes

makes 8 servings

 

Ingredients:

  • 6 graham crackers crumbled
  • 3 Tbsp of melted butter
  • 1 8-oz package of cream cheese room temperature
  • 1/3 cup of sugar
  • 1 cup heavy cream
  • 1/2 packet of nib mor Organic Drinking Cocoa packet
  • 1 Tbsp matcha powder
  • 1 nib mor Organic Dark Chocolate snacking square
  • Whipped cream (optional)

    Directions: 

    1. In a bowl combine the graham crackers with melted butter.
    2. Divide crust mixture into cups of a lined muffin cup tin and freeze for 10 minutes.
    3. Using an electric mixer whisk the cream cheese and sugar in a large bowl until smooth and creamy, about 2 minutes
    4. Slowly add the heavy cream to the bowl and beat until smooth.
    5. Split the cream cheese mixture into 2 separate bowls.
    6. Add nib mor Organic Drinking Cocoa to one bowl and combine well with a spatula.
    7. Add matcha powder in the other bowl and combine until the mixture looks green and is well incorporated.
    8. Spoon the chocolate cheesecake filling into each muffin cup on top of the crust followed by the matcha cheesecake layer on top.
    9. Freeze covered for 4 hours or overnight.
    10. Remove from freezer 10 minutes before serving.
    11. Decorate with whip cream and shaved chocolate.

    Enjoy!