Matcha raw cheesecake bites recipe

Name: Matcha raw cheesecake bites recipe
Cook time: 2 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup walnuts; 1 cup medjool dates, pitted; 130g Neufchatel cheese (or cream cheese); 1 cup low-fat Greek-style yoghurt; 1/2 cup icing sugar; 1 tbsp matcha powder; 1/4 tsp lemon zest; lemon rind to garnish (optional)

The Foodie Dietitian

October 24, 2016

easyTime:2 hours +Makes:12

These no-cook mini cheesecakes from dietitian and nutritionist Kara Lydon, aka the Foodie Dietitian, are the perfect bite-sized way to satisfy a sweet craving while packing a nutritional punch.

Ingredients

1 cup walnuts
1 cup medjool dates, pitted
130g Neufchatel cheese (or cream cheese)
1 cup low-fat Greek-style yoghurt
1/2 cup icing sugar
1 tbsp matcha powder
1/4 tsp lemon zest
lemon rind to garnish (optional)

Method

In a food processor, pulse walnuts and dates to a fine, crumb-like consistency. Line a cupcake tray with cupcake liners and divide walnut mixture evenly between cupcake liners. Press the walnut mixture down into the liners to form a crust. Put the "crust" in the refrigerator for 10 minutes to firm up.

Meanwhile, in a large mixing bowl, add Neufchatel cheese, Greek yoghurt, sugar, matcha powder and lemon zest and, using an electric mixer, beat to a smooth consistency.
Spoon cheesecake mixture over crusts in cupcake liners mixture, dividing evenly. Let sit in freezer for 30 to 60 minutes or refrigerate overnight to set. If frozen, let cheesecake sit out on counter for 20 to 30 minutes to defrost before serving.
Note: Keep in the fridge until ready to serve. If the cheesecakes stay out at room temperature too long, they will start to lose their firm consistency.