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Matcha Ginger Cheesecake Cups


Prep Time: 10 minutes 

Cook Time: 5-7 minutes

Servings: 12



12 small CrepiniⓇ  Egg Wraps with (Gluten-Free Grains, Cauliflower, or Sweet Potato)
One 5.4 ounce can unsweetened coconut cream premium (Native Forest is a good brand)
1½ cups raw cashews, soaked overnight, then drained
¼ cup coconut oil, melted and slightly cooled
¼ cup maple syrup
¼ cup lime juice
1 tablespoon lime zest
1 teaspoon matcha powder
¼ candied ginger, diced
¼ teaspoon fine sea salt


1½ cups whipped coconut cream, divided
¼ cup white chocolate chips
2 teaspoons lime zest
2 tablespoons candied ginger, cut into thin strips


  1. Preheat oven to 350°F. Lightly coat the back of a 12-cup muffin tin with cooking spray.
  2. Use the back of a cupcake pan, lay each Crepini over a muffin cavity.
  3. Bake until Crepinis are golden and crispy, 5-7 minutes. Remove from oven and let cook before assembly.
  4. To the bowl of a food processor, add coconut cream, making sure to add just the cream off the top of the can. Discard the liquid.
  5. Add soaked and drained cashews, coconut oil, maple syrup, lime juice, lime zest, matcha powder, and salt to the food processor. Blend until very smooth.
  6. Transfer to a small mixing bowl and use a spatula to fold in candied ginger pieces.
  7. Fill each cup ¾ full with the matcha cheesecake filling.
  8. Top with whipped coconut cream, chocolate chips, lime zest, and candied ginger. Serve immediately.