Mini Matcha "Cheesecakes"

These individual vegan “cheesecakes” are flavored with matcha and sweetened with maple syrup. Look for powdered matcha in specialty tea shops.

Prep Time: 25 minutes

Cooking Time: 5 minutes

Total Time: 30 minutes (+ 2 hours chilling time)

Serves: 12

Skill level: Beginner

Dairy-Free, Egg-Free

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Ingredients:

Crust:
1/2 cup crushed vanilla wafers (about 10 wafers)
1 tbsp packed brown sugar
Pinch salt
2 tbsp melted coconut oil
Filling:
1 cup cashews, soaked (see Tip)
3/4 cup Ripple Half & Half
2/3 cup coconut oil, melted
1/3 cup maple syrup
1 tsp matcha powder
Garnish:
1/2 tsp matcha powder
12 raspberries

Directions:

Preheat oven to 350°F. Line 12 muffin cups with paper liners.
Crust: Mix together vanilla wafer crumbs, brown sugar and salt; stir in coconut oil until moistened.
Divide among muffin cups, pressing mixture firmly into bottom of paper liners. Bake for 5 to 7 minutes or until lightly golden.
Filling: In blender or food processor, blend soaked cashews, Ripple Half & Half, coconut oil, maple syrup and matcha until very smooth.
Spoon filling into muffin cups. Refrigerate for 2 to 4 hours or until firm.
Garnish: Sprinkle with matcha powder and top with raspberries.

TIPS

– To soak cashews, place in bowl and add enough cold water to cover;
let stand overnight to soften. Drain and use as directed.
– Garnish with chopped fresh mango or toasted coconut if desired.