Method

Directions:

1. Line each mini cheesecake tin with foil.
2. Melt 75g of butter in a saucepan and stir in the biscuit crumb.
3. Spread the cheesecake mixture over the base of the tin, press down with the back of a spoon and chill in the fridge for 15 minutes, until firm.
4. Put 235ml of milk in a bowl and add the cheesecake filling.
5. Add the Matcha Powder.
6. Whisk for 3-4 minutes.
7. Spread the cheesecake topping over the biscuit base and chill in the fridge for 45 minutes.
8. Take out of the tins & remove the foil, serve and enjoy.