Matcha Cheesecake Bites

A perfect treat for diabetics or banters, these Matcha Cheesecake bites are super simple to make (although they require a touch of patience, trust me, it's worth it).

Matcha Cheesecake Bites

Ingredients:

• 4 cups Cottage Cheese, close to room temperature
• 1 tsp Vanilla Extract
• 1½ tsp Powdered Stevia leaf + ¾ cup Xylitol
• 2 tbs JustMatcha Culinary Matcha
• ⅓ cup Raw Coconut Butter, melted
• ¼ cup Homemade Metamucil (½ Xylitol, ½ Psyllium Husk) + 1 tbs Psyllium Husk
• Shredded Coconut (for coating)

Directions:

1. Line an 8” brownie pan with baking paper.
2. In a high-speed blender or food processor (OmniBlend is the way to go!), add the cottage cheese, vanilla extract, stevia and xylitol, and matcha powder. Blend until completely smooth.
3. While blending, pour in the melted coconut butter. Sprinkle in the homemade metamucil.
4. Scoop the mixture into your lined pan and smooth out the surface. Place the pan in the freezer for 2 hours.
5. Place the shredded coconut in a large bowl.
6. Slice the cheesecake bites into pieces (they will be a bit sticky, but once they're coated in the coconut they won’t be!). Coat the squares with the shredded coconut, then place on a large serving plate.
7. Refrigerate uncovered overnight and serve the next day (You can serve them immediately if you want to, but they’ll be really soft at this point…they're much better the next day). 
8. Keep stored in the fridge.

And what's more, our Culinary Grade matcha is now on special, or, if you purchase an OmniBlend through us, you get a bag of Culinary matcha FREE!

Shop Culinary Grade Matcha Shop OmniBlend

Need more matcha and OmniBlend inspiration? Do yourself a favour and checkout The Good Roots for some matchamazing recipes!

Scarlett Says:

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“It tastes like cheesecake! It’s nutritiously delicious!”