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Mini Matcha Cheesecakes

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Last updated on: May 22, 2018

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Mini Matcha Cheesecakes

It took me forever to try raw vegan cheesecakes with cashews. And it took me even longer to try matcha. But finally here I am making these delicious mini matcha cheesecakes! :-)

A couple of months ago, I made vegan strawberry cheesecake for the first time and I was thrilled how delicious they turned out. I still think it’s kinda crazy that nuts can produce something this creamy!

I’ve been pretty skeptical about cashew-based desserts at first, but let me tell you they’re just amazing! And also the recipe is really easy if you got a good blender or food processor. I still can’t believe it took me this long to finally give them a try. And they’re still sooo many flavors to taste, for example chocolate! Oh my gosh, I probably really need to exercise more often,  so I can eat all these delicious vegan desserts without putting on massive amounts of weight. Haha, I guess that’s probably the downside of having a food blog, right?

Mini Matcha Cheesecakes

So back to matcha. I’ve heard so many good thinks about it in the last years, so I just had to try it myself. It’s not only packed with antioxidants, but also provides tons of vitamins such as zinc, magnesium, Vitamin C , selenium,  and chromium. It’s also said to prevent disease, lower cholesterol and blood sugar. You can either just drink it or use it in desserts and baked goods. I also can’t wait to have my first matcha latte with almond milk!

Mini Matcha Cheesecakes

For the base I used almonds, dates, and popped amaranth. If it’s hard for you to find popped amaranth, you can also use popped quinoa or just leave it out.  Allow the vegan mini matcha cheesecakes to warm up for about 30 minutes before you serve them. If it’s really hot outside, they are, however, also great frozen.  You can store them in the freezer for up to two weeks. The vegan mini matcha cheesecakes are even better with dark chocolate and pistachios on top.

Well I hope you guys all have a great start into the week! As always, I love hearing from you! :-)

Mini Matcha Cheesecakes
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Mini Matcha Cheesecakes

These vegan mini matcha cheesecakes are not only super delicious, but also packed with antioxidants and vitamins. Vegan desserts at its best!
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings 6 servings

Ingredients

For the base:

  • 1/4 cup almonds
  • 1/2 cup dates
  • 1/3 cup amaranth

For the cream layer:

  • 1 cup cashews
  • 1/2 cup coconut milk (use only the hard, creamy part)
  • 2 tablespoons agave
  • 1.5 teaspoons matcha

To garnish

  • vegan dark chocolate
  • pistachios

Instructions

  1. Soak the cashews for 4-6 hours.
  2. Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the popped amaranth and blend again until a sticky mixture forms. Press it into six silicone muffin cups and put in the freezer until you're done with the cheesecake layer.
  3. Then make the cheesecake layer: Drain the cashews and put them together with the coconut milk and agave in a food processor and blend until it becomes creamy and smooth. Then add the matcha and blend for another minute.
  4. Pour it evenly on the base layer and freeze for about 4-6 hours.
  5. Allow the mini cheesecakes to warm up for about 30 minutes.

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Comments

    • Thanks, Anu! :-) So happy to hear that you like them! I still can’t believe that nuts can produce something this creamy! ;-)

      Reply

  2. I love matcha as a flavouring for pretty much anything. These look so beautiful, I’m not sure I could bring myself to eat them. I’ve made cashew nut butter which is fabulous and truffles but haven’t got around to trying a cheesecake yet. It’s on my list.

    Reply

    • Haha! I know what you mean, Choclette. As a kid, I always got chocolate bunnies for Easter, but I could never bring myself to eat them because I always thought they were way too cute. ;-)

      Reply

    • Thanks, Rebecca! :-) If you like cashews, I’m sure you’d love cashew cheesecake as well! It’s so delicious and easy to make!

      Reply

    • Thanks so much, Lindsey! So happy to hear that you like it. I’m sometimes still struggling when I take food pictures, but it got a lot better recently! :-)

      Reply

  7. These look delicious! I love matcha green tea.. never thought about putting it in a dessert though. I’m gonna have to give these a try!

    Reply

    • Thanks, Evi! I’ve wanted to try matcha for such a long time, but somehow I never did. But better later than never! :-)

      Reply

    • Thanks, Natalie! I totally know what you mean. I’ve heard so much about it, but somehow I just never tried it. I’m so glad I finally did! But there’re still so many recipes with matcha on my list. :-)

      Reply

  11. These are simply gorgeous! The colors are so so pretty! I really need to get my hands on some matcha. I have heard only amazing things and I need to try it!

    Reply

    • Haha! I totally know what you mean, Stacey! I was so skeptical about it at first, but cashew desserts are just awesome. So easy to make and really delicious! :-) Let me know how you liked them. ;-)

      Reply

  17. Yep, cashews make incredibly creamy desserts. They’re the best. And matcha boosts your metabolism, so this dessert is super healthy! No exercise needed. :)

    Reply

  19. Mmmm, raw cheesecakes are my favourite things to make! I’ve always wanted to make a dessert with matcha powder. These look perfect! I definitely need to try them :D

    Reply

  22. “Popped amaranth” sounds so decadent and exotic to me. Love that! I haven’t used that grain before but I bet it’s amazing. Pair that with my favorite matcha and I’m sold! Beautiful pictures Sina…can’t wait to try this.

    Reply

    • Haha! It really isn’t as decadent as it sounds, Michaell! ;-) I love eating it for breakfast with oats and fruits because it contains lots of iron. This was one if my first recipes with matcha, but I can’t wait to make more desserts with it! :-)

      Reply

    • Thanks, Annie! :-) Yeah, I love green too. It always reminds me of spring, which is actually my favorite season. It took me forever to try matcha, but it’s totally worth it! ;-)

      Reply

    • Thanks so much! :-) You could use quinoa instead or you can also just leave it out. I made them before without it and it tastes really good as well. ;-)

      Reply

    • Thanks, Nadia! So glad you like it! I actually just started baking and cooking with matcha, but I can’t wait to make more delicious desserts with it! :-)

      Reply

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