Mini Matcha Cheesecake

Matcha is a Japanese green tea powder made from finely ground dried tea leaves. This vibrant green powder contains several micronutrients and antioxidants that may help protect the body from disease.

Makes 12 mini cheesecakes.

Ingredients

Filling

• 1 oz sugar free Jello cheesecake instant pudding
• 2 cups heavy whipping cream
• 4 oz cream cheese
• 2 teaspoons matcha powder

Crust

• 1 1/2 cup almond flour
• 1/4 cup sweetener of choice like monkfruit-erythritol blend
• 1/3 cup melted butter

Instructions

1. Preheat oven to 325° F.
2. In a mixing bowl, combine almond flour, sweetener, and melted butter. Use a fork to blend well until combined and is a crumbly texture.
3. Place cupcake liners in a muffin tin and spoon about 1 heaping tablespoon of the mixture in to each liner. Press down using the back of a measuring cup or spoon.
   Bake for 12-15 minutes or until lightly browned. Remove and set aside to cool for 10 minutes.
4. In a clean mixing bowl, combine the instant pudding, whipping cream, cream cheese and matcha powder with a hand mixer until thick and creamy.
5. Pipe or scoop about 2 tablespoons of the cheesecake filling into each crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve.