The NO-Bake Kyoto Matcha Cheese Cake

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The NO-Bake Kyoto Matcha Cheese Cake
Print Recipe
Servings
4
Servings
4
The NO-Bake Kyoto Matcha Cheese Cake
Print Recipe
Servings
4
Servings
4
Ingredients
Cheese Cake
Cheese Cake Crust:
Servings:
Instructions
For the Crust:
  1. Combine crushed graham crackers, agave syrup and Matcha latte mix in a small mixing bowl
  2. Stir in still warm, melted butter.
  3. Divide crust equally into “cheese cake vessel” of choice. Press crust into bottom of cheese cake dish
Cheese Cake:
  1. Whip butter with sugar until light and fluffy. With the mixer running, add small amounts of soft cream cheese – a bit at a time – get it all smooth, light and fluffy.
  2. Combine milk (or milk of choice) in sauce pan with Matcha latte mix, agar agar powder and vanilla.
  3. Warm milk to ONE boil. Keep whisking to get loads of bubbles! (keep Milk hot!)
  4. While mixer is running on medium speed, slowly & steadily add still warm Matcha Milk Mix
  5. Continue to stir cheese cake mix until everything is well incorporated, approx. 20-30sec.
  6. Immediately scoop/portion cheese cake mix onto prepared crusts. Lightly tap cheese cake onto counter to knock out any large air bubbles that may occur during filling.
  7. Chill cheese cakes for approx. 2 hours or best overnight!
  8. Enjoy with a hot cup of Tea-Squared Premium Tea or New Matcha Tea Latte!
Recipe Notes

You will need:
A whisk, 2 small mixing bowls, a sauce pan, 4inch tart molds or small mason jars

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