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.
stacey @ stacey homemaker
I was shocked the first time I had cashew pudding! It was delicious! These cheesecakes are next on my “Make ASAP” list! YUM.
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. ;-)
These look so cute! Love that you used matcha! Great pictures! Pinned!
Thanks, Mira! :-) So glad that you like them!
Linda @ Veganosity
Matcha is my favorite tea. I’ve used it in cupcakes and smoothies before, but never vegan cheesecake. I love this recipe, Sina.
Thanks, Linda! This was one of my first recipes with matcha, so I can’t wait to make more with it! :-)
These look amazing Sina! I love the idea of using popped amaranth in the base, awesome idea!
Thanks so much, Crystal! So glad you like them! :-)
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!
Thanks, Jenn! :-) Yes, I’ve heard so much about it too. Can’t wait to try more recipes!
George @ CulinaryTravels
I’ve never made a vegan cheesecake before, in fact very little of my food is vegan, but they look divine. Gorgeous photography too.
Thanks, George! So glad to hear that you like them! :-)
These look so divine! I’ve wanted to try matcha for a while now. I definitely think I have to now. Yummy!
Thanks, Amanda! :-) I’m glad I finally tried it and I can’t wait to make more recipes with matcha!
Natalie | Feasting on Fruit
These look gorgeous! I haven’t tried matcha yet, but I really want to! I’m not super into tea, so I’ve been hesitant, but these little cheesecakes are pushing me even more towards trying it :)
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. :-)
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!
Thanks, Evi! I’ve wanted to try matcha for such a long time, but somehow I never did. But better later than never! :-)
Oh wow these look amazing! I must say your photography is killer BTW! Great recipe.
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! :-)
These look amazing, and how neat that they are vegan!
Thanks, Trish! :-)
I love raw vegan cheesecake- it’s SO good and these look amazing!
Thanks, Annmarie! :-) I love that it’s so much easier to make than traditional cheesecake!
Rebecca @ Strength and Sunshine
These look fantastic Sina! I admit, I haven’t done the cashew cheesecake thing either yet! Even though cashews are one of my favorite foods!
Thanks, Rebecca! :-) If you like cashews, I’m sure you’d love cashew cheesecake as well! It’s so delicious and easy to make!
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.
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. ;-)
Anu-My Ginger Garlic Kitchen
Wow! Loving these mini matcha cheesecakes, Sina! I completely agree that cashew-based desserts are just amazing! Super yummy!
Thanks, Anu! :-) So happy to hear that you like them! I still can’t believe that nuts can produce something this creamy! ;-)