INGREDIENTS

• Cheesecake Balls
• • 7 oz graham crackers
• • 3 oz graham crackers (for coating the cheesecake balls)
• • 5 ½ oz cream cheese
• • ½ cup sugar
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 oz sour cream
• • 1 tsp lemon juice
• • 3 Tbsp hot water
• • 1 Tbsp gelatin
• • ½ cup heavy cream
• Coating
• • 1 tray white chocolate
• • 3 tsp Aiya Culinary Grade Matcha
• • Black frosting

DIRECTIONS

• 1. Crush the 7 oz graham crackers into fine crumbs by putting them in a large ziploc bag and rolling them out with a rolling pin (you can also use a food processor if preferred). Set aside.
• 2. Sift the Matcha into a bowl and add some room temperature water (about 1 Tbsp), then mix well until it becomes a smooth paste with no lumps. Set aside.
• 3. In a separate bowl, mix the cream cheese until smooth, add the sugar, and mix until incorporated. Add the Matcha paste, sour cream, and lemon juice. Mix until smooth and well-blended.
• 4. Dissolve the gelatin in 3 Tbsp hot water until fully dissolved, and quickly mix into the cream cheese mixture.
• 5. In a separate bowl, whip the heavy cream using an electric hand mixer until it forms soft peaks. Fold into the cream cheese mixture.
• 6. Pour the 7 oz crumbled graham crackers into the mixture and mix until incorporated.
• 7. Crush the 3 oz graham crackers into fine crumbs using the same method as step 1. Pour out into a bowl and set aside.
• 8. Spoon the cheesecake mixture into the graham cracker crumbles from step 7 and roll until coated. Place on a cookie sheet lined with parchment paper to allow the gelatin to set.
• 9. Once the cheesecake balls have set, melt the tray of white chocolate. Microwave for 60 seconds, stir well, and microwave again for 15 seconds. Sift 3 tsp Matcha into the white chocolate tray until well mixed.
• 10. Roll the balls in the chocolate mixture until coated, and place back on the cookie sheet.
• 11. Once the chocolate has dried, draw the eyes with black frosting.
• 12. Refrigerate for 30 minutes and enjoy!