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Raspberry Matcha Cheesecakes  
cheesecake2.jpeg

What you need: 

  • 2 x 250g block cream cheese, softened
  • Juice and zest of a lemon
  • 1 cup Natural Greek Yoghurt
  • 2 scoops Konomi Vanilla Matcha
  • ½ cup raspberry jam
  • 1/3 cup brown flaxseed meal
  • 1 cup pecan nuts, toasted
  • A handfull of fresh raspberries to garnish
  • 6 medium size jam jars or glasses

  How to: 

  1. Place cream cheese, lemon juice and zest in a bowl and beat with an electric mixer until creamy and smooth.
  2. Add yoghurt, Konomi Matcha and jam and continue to beat until well combined.
  3. Place flaxseed meal and pecan nuts in a food processor and process to a crumb.
  4. Divide crumb evenly amongst 6 jars, lining the bottom of each, pressing to form a compact base.
  5. Spoon cheesecake mixture into each jar and top with fresh raspberries.
  6. Cover and chill for 2 hours or until ready to serve.

Serves 6

Tip:

Use Orange Marmalade in place of raspberry jam for a citrus zing.

Storage:

Refrigerate and eat within 3 days

 
 

 

 

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