These Matcha Mini Cheesecakes are ridiculous! 😋 They come out dense and rich, so if you’re more into the light, fluffy ones… sorry haha. The most fun thing about cheesecakes for me is actually the crust! I went with graham crackers and shredded coconut to keep it a bit lighter, and I just love the matcha/coconut flavor combo! They’re unbelievably easy to make, too. Just mix a few things and throw it into a muffin pan, aaaand you're done! Would you try them? Let me know in the comments what you think if you do! 🙌 INGREDIENTS (3 mini cheesecakes) 8oz cream cheese 1/3 cup granulated sugar 1 egg 1 tsp vanilla extract 1 tbsp matcha powder 1 tbsp flour (heaped) 5 graham crackers 2 tbsp shredded coconut 3 tbsp butter DIRECTIONS 1️⃣ Preheat the oven to 325 degrees F. In a medium mixing bowl, add cream cheese, sugar, egg, vanilla extract, matcha powder, and flour. Use a hand mixer to mix until smooth. 2️⃣ Throw the graham crackers and shredded coconut into a food processor and chop them until they’re small crumb consistency. There should be no chunks left. Then, melt the butter in a small bowl and mix the graham cracker/coconut crumbs in until they’re all coated. 3️⃣ Take a spoonful and dump it into one of the sections of your muffin pan. Use your fingers to press down to form an even layer. This will be your crust. Repeat for the other sections of the pan. 4️⃣ Put the pan with the crusts in the oven for 5 minutes. 5️⃣ Remove the pan from the oven and, using a spouted measuring cup, pour the cheesecake batter on top of the crusts in the muffin pan and fill almost to the top, but leave a little space. Then, put the pan back in the oven for 18 minutes. 6️⃣ Once done, remove the pan and set aside to cool for 1 hour. Then, carefully remove each mini cheesecake, place them in a covered container, and put it in the refrigerator for at least 4 hours to overnight. TIP: I like using a curved silicone spatula to separate the cheesecakes from the pan (shown in the video). 7️⃣ Enjoy! LTKHome LTKParties LTKFamily