Ingredients
Scale
- 1 cup heavy whipping cream
- 1 8oz block cream cheese
- 2/3 cup white sugar
- 1/2 tsp salt
- 1 tbsp Kiss Me Organics Matcha
- 4 full graham crackers sheets
- 4 tbsp coconut oil, divided
- 1 cup high quality semi-sweet or dark chocolate chips
Instructions
- Put the bowl of your electric mixer in the freezer for 1 hour
- Remove bowl from freezer and fit mixer with whisk attachment
- Add heavy whipping cream to the bowl
- Whip on high until thickened to whipped cream consistency, set aside
- Switch out the whisk for the blade attachment
- Add the cream cheese, sugar, salt and matcha to the bowl, mix on high
- Once mixture is fully combined, fold in whipped cream , set aside
- Add graham crackers and coconut oil to the bowl of your food processor
- Process on high until graham crackers are small crumbs
- Grease a mini-muffin pan
- Press 1/4 inch layer of graham cracker crumbs into each muffin tin
- Fill with matcha cheesecake mixture
- Freeze at least 2 hours
- Remove from freezer, use a knife to loosen the cheesecakes free from the pan
- Melt chocolate chips and 2 tbsp coconut oil
- Line a baking sheet with parchment paper
- Dip each cheesecake into the chocolate mixture to coat
- Refrigerate and allow chocolate to harden
- Serve cold