Make the cookie crust: Blitz 2.1 ounces Cookies or graham crackers (store-bought or homemade) in a food processor into fine crumbs. Add 1.1 ounces Dairy-free melted butter (e.g. Earth Balance or Miyoko's) and pulse until the mixture holds together like wet sand. Firmly press into the base of cupcake liners in a muffin tin.

Freeze the crust: Place the muffin tin in the freezer to set the crust while you prepare the filling.

Dissolve the matcha: Mix 0.2 ounces Matcha powder with 3 teaspoons Water (to dissolve matcha) and stir into a smooth lump-free paste. Set aside.

Beat the filling: Beat 4.3 ounces Dairy-free cream cheese (e.g. Violife or Kite Hill), room temperature, 1.6 ounces Sugar of choice (granulated, coconut, or cane sugar), 1 teaspoons Pure vanilla extract, and the dissolved matcha paste on medium speed until perfectly smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.

Add whipping cream: Add 2.1 ounces Dairy-free coconut whipping cream and whisk until fully combined, smooth, and no lumps remain.

Fill and refrigerate: Spoon the matcha filling evenly over the frozen crusts and smooth the tops. Cover and refrigerate to set fully.

Top and serve: Remove from the refrigerator. Pipe 0.5 cups White chocolate whipped cream (for topping) on top of each cheesecake. Serve immediately and enjoy!