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?
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!
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
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
- vegan dark chocolate
- Soak the cashews for 4-6 hours.
- 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.
- 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.
- Pour it evenly on the base layer and freeze for about 4-6 hours.
- Allow the mini cheesecakes to warm up for about 30 minutes.