1 cup ground ginger snaps
2 Tbsp melted butter
Blend together and press into Mini Tart Shells
2 cups cream cheese
2 tsp green tea powder (matcha)
½ cup sugar
1 tsp vanilla
Blend, transfer batter to tart shells and bake @350 for 30 minutes or until set. Cool & garnish with fresh whipped cream and Seasonal berries.