Mini Matcha Cheesecakes

 

 

Mini Matcha Cheesecakes:

Keto, GF, *Nut Free, Soy Free, Sugar Free, Fructose Free, Low Carb, *Atkins Induction

Who doesn’t like a matcha cheesecake?

Well you might be sitting there saying “Kate, I don’t want a green cheesecake” and all I can say is you have to give it a try. These are perfectly sized for a guilt free dessert and sharing with friends. I have so say that they are incredibly smooth too, even the dairy  free versions! I have always been accustomed to dairy free products being more grainy but that’s not the case when using Kite Hill. By the way, I’m not sponsored by Kite Hill I just really love their products. I think the beauty about this recipe is the true versatility. You can get this dessert to fit into all of you macros and adjust it for each diet.

Ingredients:

  • 1/2 ripe avocado
  • 2 tsp green matcha powder
  • 1 tbsp marscapone cheese (*DF: Kite Hill Ricotta and plain cream cheese)
  • 2 tbsp cream cheese
  • *2 Gluten Free graham crackers crust (For Keto use 1/2 cup soaked almonds)
  • 1 tbsp Sugar Free Hershey’s chocolate syrup
  • 2 tbsp sugar substitute (I use Swerve Granular)
  • 1 tsp sugar free maple syrup (If you can go ahead and use regular)

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Directions:

For Crust: (Keto and Atkins Phase 2)

  1. Take pre-soaked almonds and food process them with the Sugar free Hershey’s syrup. Do this for a few seconds until you get a crumbly consistency.
  2. Scoop (about 1 tbsp for each crust) into muffin/cupcake lined pan and pack down into the bottom.

For Crust: (GF) 

  1. Take one package of GF Graham crackers and food process them with the Sugar free Hershey’s syrup. Do this for a few seconds until you get a crumbly consistency.
  2. Scoop (about 1 tbsp for each crust) into muffin/cupcake lined pan and pack down into the bottom.

For Cheesecake filling: 

  1. Melt Marscapone and cream cheese (or Kite Hill Ricotta and plain cream cheese) for 45 seconds in the microwave.
  2. Add mashed avocado, sugar substitute, green matcha powder, and sugar free maple syrup into the melted cheese mixture. Mix until fully combined.
  3. Pour mixture into cups on top of prepped crust (or without a crust)
  4. (Optional) Sprinkle some black sesame seeds and hemp seeds on top.
  5. Chill for at least 3 hours in the fridge. Take out and enjoy!
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Hemp seeds and black sesame seeds to garnish