Raspberry and Mint Matcha Cheesecake

Servings: Makes: 6

Nutritional Information:

Per cheesecake (94g)

Calories 401, Fat 30g, Saturates 12g, Carbohydrate 26g, Sugars 14g, Fibre 1g, Protein 7g, Salt 0.2g


Ingredients

For the base

For the mint matcha cheesecake

For the raspberry cheesecake

You will also need

6cm square cake tins, lined

Method

1

To make the base, pulse the biscuits in a blender until crumbs form. Mix this with the dairy-free butter and press into the bottom of the lined muffin tin, then place in the fridge to set.

2

For the first layer, add all the mint matcha cheesecake ingredients to a blender and whizz for 5-6 minutes until completely smooth. Pour this onto the set bases and leave in the fridge for at least 2 hours until set.

3

For the top layer, add all the raspberry cheesecake ingredients to a blender and whizz for 5-6 minutes until completely smooth. Pour this onto the set bases,
then leave in the fridge overnight to set before serving.

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