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
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
- 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.
Hi Sina, I was just returning the visit when I saw this delicious “cheesecake” recipe They look adorable!
Thanks, Azu! So great to hear that you like them! :-)
Sina, these are gorgeous. I was just making a matcha dessert today for the first time — so delicious. Love the flavor. Big love for your cute little cheesecakes <3
Thanks, Audrey! :-) I totally agree with you! Matcha is so good!
I have to try this! Especially with the raspberries!!!
Glad you like it, Maya! :-)
They look so delicious Sina :D I love using matcha powder in desserts. It gives the most beautiful colour and a little goes a long way!
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! :-)
Looks fabulous! I love cheesecake – and so wonderful you included a “printable”!
Thanks, Clare! So happy to hear that you like them! :-)
These sound amazing ^^ Is there anything that I can use to substitute Amaranth ?
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. ;-)
I am putting this on my must make list. They look delicious
Glad you like it, Christine! :-)
So glad you tried matcha! I really enjoy it – for drinking, baking, putting it into breakfast…Those little cheesecakes sound delicious!
Thanks, Kat! :-) I’m so happy I finally gave it a try and I can’t wait to make more recipes with it!
These are so pretty! And green is my favourite colour, so I think these are especially cute! Never tried matcha in cheesecake, but I need to try it!
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! ;-)
Wow. Those look incredible. I am blown away that you could create vegan cheesecakes. Bless you. :)
Thanks, Claire! :-) I know, it’s so crazy that nuts can produce something this delicious and creamy!
I want and/or need this in my life! I love matcha, and cheesecake is awesome, so this combination is perfect!
Haha! I totally agree with you, Farrah! :-)
YUMM!! I love cheesecake.
So glad you like them, Jasmine! I totally agree with you, cheesecake is awesome! :-)
“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.
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! :-)
These look so delicious! Definitely trying the recipe, thank you!
Thanks, Cynthia! :-) You’re more than welcome. ;-)