Ingredients:
- 1 cup almond flour
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1 tbsp matcha powder
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix almond flour, melted coconut oil, and maple syrup. Press the mixture into the bottom of each muffin cup.
- In a bowl, beat together cream cheese, Greek yogurt, honey, matcha powder, and vanilla extract until smooth.
- Spoon the matcha mixture over the almond crusts.
- Bake for 15-20 minutes, or until set. Cool completely before refrigerating for at least 2 hours.
- Serve chilled.
Nutritional highlights of matcha cheesecake
Matcha benefits: packed with antioxidants, boosts metabolism and burn calories, detoxifies, rich in fiber and vitamins, enhances mood and helps concentration, provides vitamin C, selenium, chromium, zinc and magnesium, prevents disease, lowers cholesterol and blood sugar.
Is it OK to have matcha everyday?
While you can drink matcha daily, it is high in caffeine and may contain traces of pesticides and other chemicals. The beneficial compounds it contains, such as catechins, may be harmful in high quantities. It’s best to consume matcha in moderation, for instance, 1–2 cups of tea per day or up to 2 teaspoons of matcha.
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