Vegan Matcha No-Bake Cheesecake
Ingredients
- 60g cookies/biscuits
- 30g dairy free melted butter
- 60g coconut whipping cream
- 120g dairy free cream cheese
- 45g sugar of choice
- 1 tsp vanilla extract
- 6g matcha powder dissolved in 3 tsp water
Topping
- White chocolate whipped cream
Preparation
Base
Place the cookies/biscuits in a food processor and process to small crumbs.
Add the melted butter and pulse until combined.
Firmly press the mixture into the base of the cupcake liner.
Place in the freezer to set.
Filling
Beat the cream cheese, sugar, vanilla and dissolved matcha powder on medium speed until perfectly smooth and creamy.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add whipping cream and whisk until no lumps and smooth.
Spread filling on the crust and refrigerate for at least 8 hours to set.
Remove pie from the refrigerator.
Pipe whipped cream on top and serve.
