Keto Mini Matcha No-Bake Cheesecakes
How to Make It
Step 1
Cream cream cheese and ½ cup Pyure in a mixer with a paddle attachment until well mixed. Remove to a large mixing bowl.
Step 2
Wash and dry mixing bowl and chill for 10 minutes in the freezer with the whip attachment. Once cold, add heavy cream and whip until it’s starting to form bubbles. Add 2 T Pyure and whip to stiff peaks about 5 minutes. Take ⅓ of the whipped cream and mix it into the cream cheese mixture to lighten it. Then take the rest of the whipped cream and gently fold it in as to not lose the air.
Step 3
Take out a ¼ of the cream cheese mixture and add 1 t matcha powder to it and mix it together.
Step 4
Divide white cream cheese mixture into four 8 oz ramekins and smooth the tops.
Step 5
Then top each with the matcha cream cheese mixture and smooth it. Sprinkle it with matcha powder to make it pretty!
Ingredients
- Cream Cheese – 8 ounce
- Organic Stevia Blend by Pyure – ½ cup
- Heavy Cream – 7 ounce
- Organic Stevia Blend by Pyure – ½ cup
- Culinary Matcha Powder by Matcha Love – 1 teaspoon