Mini Matcha Cheesecakes

Ingredients:

Bottom:

-300 g butter cookies

-50 g coconut flakes

-100 g melted butter

Curd:

-500 g of cream cheese

-2 eggs

-70 g coconut milk

-70 g of sugar

-3 teaspoons @matcha.bros

-a tablespoon of potato flour

Top:

-200 g mascarpone

-50 g melted white chocolate

-50 g coconut milk

-spoon @matcha.bros

-mint sprig

Preparation:

1. Crumble the cookies (you can use a mixer) into sand, add coconut flakes and melted butter.
2. Pour the mixture into small molds (we made 3 medium ones and 5 smaller ones). Level the top and put them in the fridge.
3. Combine the cottage cheese with eggs, sugar, carrots, coconut milk and potato flour and mix until smooth.
4. Pour the green curd mass into the molds and level the top.
5. Bake for 30 minutes at 160 degrees. Let's cool down.
6. Melt pieces of white chocolate in lukewarm coconut milk, add matcha and mix. Combine the cooled mass with mascarpone and mint and mix. Place in the fridge for at least 20 minutes.
7. We decorate the tops of the cheesecakes with the mass, or we can additionally decorate them with chopped white chocolate and mint leaves.