Green Tea Cheesecake Cookie Cups

Ingredients:

• 1 package of Pillsbury Ready-to-Bake Sugar Cookies (24 cookies)
• 2 packages of Cream Cheese, 8 oz. each, soften
• 3/4 cup sugar
• 2 Eggs
• 1 Egg white
• 2 Tbsp Green Tea Powder (can be purchased from Asian Grocery Stores)
• 1 drop Green food color

1. Preheat over at 325 degrees F.
2. Line 24 cupcake liners in muffin baking pans. Lightly spray with no-stick cooking oil. Shape and press the raw cookie doughs to fix the bottom of the cupcake liners.
3. In a medium mixing bowl, whisk cream cheese and sugar with an electric until fluffy.
4. Add one egg at a time, beat until well blend. Then, add green tea powder and food color, mix until just blend. Spoon the mixture over the cookie doughs in the muffin cups.
5. Bake in the preheated oven about 20 minutes. Turn off the oven and leave the cheesecake cups cool in the oven while making the toppings.

 You can use your favorite toppings. I made this Black Sesame Yogurt topping that give this cheesecake cups more Asian twist. Here is the recipe:

Black Sesame Yogurt Cream Cheese Toppping:

• 1 (8 oz.) Cream Cheese, soften
• 1/2 stick butter (4 Tbsp.), soften
• 1 cup powdered sugar
• 1 can (16 oz.) vanilla yogurt
• 1 Tbsp. Black Sesame paste powder (can be purchased from Asian grocery stores)

In a medium mixing bowl, whisk cream cheese, butter and sugar together until blend. Beat in yogurt and sesame powder. Mix until well blend.

Decorate cheesecake cookie cups with the toppings. Refrigerator for a couple of hours or overnight.