No-Bake Strawberry Matcha Cheesecake Cups (Dairy-free)

No baking required | Prep: 15 minutes | Serves: 4

A creamy, dreamy strawberry matcha dessert with a buttery graham cracker crust and a
delicious strawberry-matcha cheesecake filling. Perfect for an afternoon treat or an easy
make-ahead dessert!

Ingredients

For the crust

• ½ cup graham cracker crumbs (you can use Gluten Free graham crackers)
• 2 tablespoons melted dairy-free butter
• 1 teaspoon maple syrup

For the strawberry matcha filling

• 8 oz dairy-free cream cheese
• ½ cup dairy-free whipped topping
• 2 tablespoons Coconut Cloud Strawberry Matcha Latte Mix
• 2 tablespoons plant-based milk (warmed)
• 1–2 tablespoons powdered sugar, optional, to taste
• ½ teaspoon vanilla extract

For garnish

• Fresh sliced strawberries
• Graham cracker crumbs
• A light dusting of Coconut Cloud Strawberry Matcha Latte Mix
  

Instructions

1. Prepare the crust. In a small bowl, combine graham cracker crumbs, melted butter,
   and maple syrup. Divide evenly among four small dessert cups, pressing gently into the
   bottom.
   
2. Mix the strawberry matcha: In a separate bowl, whisk Coconut Cloud Strawberry
   Matcha Latte Mix with 2 tablespoons of very warm plant-milk until smooth.
3. Make the cheesecake filling. Beat softened cream cheese until creamy. Add the
   prepared strawberry matcha mixture, vanilla, and powdered sugar (if desired). Mix until
   smooth.
4. Fold in the whipped topping. Gently fold whipped topping into the cheesecake mixture
   until light and fluffy.
5. Assemble and chill. Spoon the filling over the graham cracker crusts. Refrigerate for
   at least 1 hour to set.
6. Garnish and enjoy! Top with fresh strawberries, a sprinkle of graham cracker crumbs,
   and a light dusting of Strawberry Matcha Latte Mix.