I'm going to just go ahead and say your welcome right now since I know your going to love me for this divine no bake cheesecake recipe. A few days back I received the opportunity to contribute a recipe for Nuts.com's virtual summer snack contest and my creative self came up with a fabulous no bake cheesecake recipe using Green Matcha Tea Powder, Almond Flour, Chia Seeds and Pistachios. Well.... look at these fabulous little darlings.
It's no military secret that super foods have amazing health benefits so why not incorporate them as much as possible in your everyday menu. The sky's the limit so get creative because there are gazillions of fun ways to add in seeds and nuts to your time honored recipes. Grandma would be proud of me for this one!
Just think how impressed everyone is going to be when you show up at a neighbor's cookout with these treats or how about superstar chef status when you entertain and bring these out on a pretty platter. Don't be fooled by the color. It's just the Green Matcha Tea and the taste is downright delectable. Just a light hint of green tea taste with a luscious creamy texture then you get that little bite of dark chocolate from the chips. The crust is tender and not too sweet and lastly the crunch from the perfectly roasted pistachios........ Heaven!
Get your Pistachios HERE
Get your Almond Flour HERE
Get your Chia Seeds HERE
Get you Green Matcha Tea Powder HERE
MINI NO MAKE MATCHA GREEN TEA CHEESECAKES W/ DARK CHOCOLATE & PISTACHIOS
For the filling-
1 11.1 oz. box NO BAKE CHEESECAKE (filling only)
1 1/2 cups Cold Milk
2 Tablespoons Green Matcha Tea Powder
1 cup Miniature Dark Chocolate Chips
For the crust-
1 1/2 cups Almond Flour
1 teaspoon Vanilla
3 Tablespoons Brown Sugar
2 Tablespoons Chia Seeds
For the topping-
1 1/2 cups Roasted Pistachios, finely chopped
In a large bowl, whisk together cheesecake filling and milk until well combined and thickening begins. Stir in dark chocolate chips. Refrigerate for 2 hours.
Make the crust-
In a bowl mash together banana, vanilla and brown sugar. Gradually add in the almond flour until combined. Stir in the chia seeds.
Line 2 24 count miniature muffin tins with paper liners.
Roll dough into 1/2 inch balls and press into bottom of each tin.
Fill each with cheesecake mixture.
Top generously with chopped roasted pistachios.
Return to fridge, keep chilled. These also freeze well.