

Ingredients
- 16 Biscoff cookies
- 4 tbsp unsalted butter, melted
- 1 packet of gelatin
- 1/4 cup cold water
- 8 oz cream cheese
- 1/3 cup of sugar
- 1 cup heavy whipping cream
- 2 tsp ONE ORGANIC matcha
- 4 tsp hot water
Directions
- For the crust, crush the cookies into fine crumbs in a plastic bag.
- In a large bowl, combine the melted butter and cookie crumbs until well incorporated.
- Scoop the mixture into liners in a muffin pan. Gently press the cookie base until it is flat and then refrigerate for 20 minutes.
- In a small bowl, sprinkle the gelatin over cold water and stir gently. Set aside for 15 minutes to bloom.
- In a large mixing bowl, combine cream cheese and sugar using a hand or stand mixer. Mix until it is smooth and there are no remaining lumps.
- Place the bowl of gelatin from earlier into a bowl with hot water. Mix until the gelatin is completely dissolved.
- Add the gelatin mixture into the cheesecake batter and combine until everything is well incorporated.
- In a separate bowl, whisk the heavy cream it until it is lightly whipped with soft peaks.
- Gently fold the whipped cream into the cheesecake mixture using a spatula. Avoid overmixing or the batter will lose its air.
- Divide the cheesecake mixture into 2 bowls, reserving 1 bowl for the matcha layer.
- Scoop 1-2 tbsp of the plain cheesecake mixture into each of the cupcake liners. Place it into the freezer for 20 minutes to allow for the cheesecake to set.
- Prepare the matcha batter by sifting the matcha into a separate small bowl and adding hot water. Stir to create a smooth matcha paste.
- Quickly fold in the matcha paste into the reserved cheesecake the mixture until it is incorporated.
- Remove the cupcake pan from the freezer. Evenly scoop the matcha mixture into each cupcake liner. Refrigerate for at least 4 hours until the cheesecake is set.
- Optional: Decorate with seasonal decorations
- Serve within 30 minutes of removing from the refrigerator.