Mini Matcha “Cheesecakes” These individual vegan “cheesecakes” are flavored with matcha and sweetened with maple syrup. Look for powdered matcha in specialty tea shops. Prep Time: 25 minutes Cooking Time: 5 minutes Total Time: 30 minutes (+ 2 hours chilling time) Serves: 12 Skill level: Beginner Dairy-Free, Egg-Free Ingredients Crust: 1/2 cup crushed vanilla wafers (about 10 wafers) 1 tbsp packed brown sugar Pinch salt 2 tbsp melted coconut oil Filling: 1 cup cashews, soaked (see Tip) 3/4 cup Ripple Half & Half Vanilla 2/3 cup coconut oil, melted 1/3 cup maple syrup 1 tsp matcha powder Garnish: 1/2 tsp matcha powder 12 raspberries Directions Preheat oven to 350°F. Line 12 muffin cups with paper liners. Crust: Mix together vanilla wafer crumbs, brown sugar and salt; stir in coconut oil until moistened. Divide among muffin cups, pressing mixture firmly into bottom of paper liners. Bake for 5 to 7 minutes or until lightly golden. Filling: In blender or food processor, blend soaked cashews, Ripple Half & Half Vanilla, coconut oil, maple syrup and matcha until very smooth. Spoon filling into muffin cups. Refrigerate for 2 to 4 hours or until firm. Garnish: Sprinkle with matcha powder and top with raspberries. Tips – To soak cashews, place in bowl and add enough cold water to cover; let stand overnight to soften. Drain and use as directed. – Garnish with chopped fresh mango or toasted coconut if desired.