INGREDIENTS

• Gingersnap Crust
• • 1 ½ cups gingersnap crumbs
• • 1 Tbsp sugar
• • 1 tsp pure vanilla extract
• • 4 Tbsp unsalted butter, melted
• Swirled Matcha Cheesecake
• • 16 oz cream cheese, room temperature
• • ½ cup granulated sugar
• • 2 large eggs, room temperature
• • 1 tsp pure vanilla extract
• • 2 tsp Aiya Culinary Grade Matcha

DIRECTIONS

• Gingersnap Crust
• 1. In a mixing bowl add the gingersnap crumbs, sugar, vanilla and butter. stir until a wet sandy mixture is formed.
• 2. Press the crust into twelve lined cupcake tins and bake for five minutes while you prepare the filling.
• Swirled Matcha Cheesecake
• 1. In the bowl of a stand mixer fitted with the paddle attachment cream the cream cheese & sugar until smooth.
• 2. Add in the eggs one at a time, scrapping down the sides of the bowl after each addition. finished off with vanilla extract.
• 3. Divide batter into two equal portions. leave one as is and add the Matcha powder to the other one.
• 4. Add one scoop of each mixture per cupcake tin and swirl together with a knife.
• 5. Bake for 20 minutes and let cool completely before serving.
• 6. Top with whipped cream if desired.