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Mini Matcha Cheesecakes

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
Author Sina


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


  • 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.