No Bake Blueberry Matcha Cheesecake Dip (Edit recipe)

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No-Bake Blueberry Matcha Cheesecake Dip Creamy • High Protein • No Bake • Gluten-Free This dreamy cheesecake dip combines dairy free yogurt, vegan cool whipped topping, matcha, and juicy blueberries for a refreshing summer dessert. Finished with crushed Unicorn Cookies for a cheesecake-inspired "crust," it's perfect for sharing or enjoying with fresh fruit and cookies.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 4

Ingredients

1 cup Organic Coconut Yogurt, Plain - Cocojune
1 cup Cocowhip
.25 cup Vanilla Plant-Based Protein - Further Food
1 Tbsp Matcha Green Tea Powder
1 tsp Pure Vanilla Extract
1 cup Blueberries
2 - 4 whole Try Unicorn Bites- Vanilla Cinnamon cookies

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, mix together:
yogurt
Matcha
protein powder
Vanilla
Fold in the Cool Whip until light and fluffy.
Spread the cheesecake dip into a serving bowl.
add blueberries throughout the cheesecake in layers
Sprinkle generously with the crushed Unicorn Cookies to mimic a cheesecake crust.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	14 g
Carbohydrates:	20 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	158 mg
Fiber:	4 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.