On a recent trip, my tastebuds experienced Matcha Green Tea Cheesecake, which was a good enough blend of flavors to make me want to learn how to make it myself. However, being a health freak, I modified several recipes to come up with the healthiest way of making it. The crust and filling don’t necessarily paint the most appetizing dessert, but it is very deceiving; if you think I’m fibbing, try it for yourself!

Crust 
I started off by preheating my oven to 375 degrees. I blended two bags of sugar-free graham crackers in the food processor until finely ground.

I mixed ⅓ cup of melted coconut oil, one egg and 3 tablespoons of monk fruit sweetener with the graham cracker to form the crust.

In an oiled cheesecake pan, I pressed the crust down evenly, then placed it in the oven for 10 minutes. I then broiled it on low for an additional five minutes.

Cake
In a bowl, I combined two packs of cream cheese (unfortunately, the store was out of low-fat due to the shortage), ¾ cup monk fruit sweetener, two eggs, 2 teaspoons of vanilla and 2 tablespoons of matcha green tea, then blended until there were no bumps.

Baking 
After pouring the cheesecake batter into the cooled crust, I placed it in the oven for 35 minutes at 350 degrees.

Cooling 
I then placed the cheesecake in the fridge overnight to let it set.

Like I said, this cheesecake is not pretty, but it doesn’t get much better for a low-fat, sugar-free, butter-free dessert!

— Christyn Pek, business development executive