This new recipe for No-Bake Vegan Matcha Cheesecakes is going to be your new favorite easy plant-based treat that could not be more simple to make. Basically you blend all the ingredients in the blender, pour into a muffin tin, freeze for 4-6 hours then serve.
Since they are frozen, they are almost like ice cream cheesecake bites!
You would never believe these are dairy-free and healthy.
How do you make no-bake vegan matcha cheesecakes?
First, you will process dates and pecans in the food processor until it combines. Next, you’ll press heaping 1 tbsp of the crust into each well of your muffin tin and then pressing down the crust firmly.
Blend all of the other ingredients in a blender until completely smooth – you don’t want any chunks!
I used matcha in this recipe because matcha boosts energy in a natural way and it’s incredible for your health.
Pour the mixture over each mini crust until you’ve used up all of it. Feel free to drizzle agave on top like I did but you don’t have to.
Freeze the no-bake vegan matcha cheesecakes for 4-6 hours until they’re set. Use a knife to gently remove them.
Why is matcha healthy?
Matcha is incredible for your health as it’s filled with antioxidants and is super in high EGCG which is known for it’s anti-cancer properties (yes please!). Other benefits of matcha includes boosting energy, boosting the immune system, detoxifying the body, and helps manage type 2 diabetes.
Make sure to buy high-quality organic matcha! I am so excited to be featuring Mizuba Tea Company matcha in this blog. It’s organic, non-GMO, radiation-free, preservative & heavy metal-free, and 100% pure!
What is the best way to store these easy vegan matcha cheesecakes?
Keep them in the freezer covered with saran wrap for up to two weeks. They are the perfect after dinner treat. #vegandessert
What vegan milk do I recommend?
Ever since going vegan, I have tried so many different non-dairy milks. One of my all-time favorites is Milkadamia’s macadamia nut milk. It’s creamy, delicious and PERFECT for desserts! I recently made a matcha muffin recipe with it and I knew it would be perfect in these no-bake vegan matcha cheesecakes.
I teamed up with Milkadamia for this recipe blog. Milkadamia is an incredible company that practices and supports regenerative, sustainable farming. Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed in Australia (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it!
Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan.
I don’t know about you but I LOVE a company that is earth-friendly and actually cares about our planet and the animals.
Where can I get the culinary grade matcha you used?
Where can I find the macadamia nut milk?!
Use the Milkadamia store locator here!
Can I get the Milkadamia on Amazon?
What other kinds of nuts can I use instead of pecans?
Use any nut you like! Almonds would be great.
Do these have refined sugar?
I only used maple syrup and dates in this recipe to sweeten the cheesecake. You will notice a difference in how you feel eating this kind of dessert vs. a dessert with a ton of white sugar. It’s also filled with healthy fats from the pecans, coconut cream and macadamia milk.
Make these for your friends and family – they will be so impressed!
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Let me know what you think about this recipe and if you make it, be sure to let me know in the comments and give it a rating based on your experience! If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!
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No-Bake Vegan Matcha Cheesecakes (oil-free, gluten-free)
- To make the crust, blend dates in the food processor until they form a ball. Set aside, then blend the pecans until they're ground up completely. Add the dates back in and blend until it combines to make a crust.
- Blend the rest of the ingredients in the blender until smooth.
- Prep a muffin tin by greasing it or using muffin liners. Add 1 tbsp of the crust into each well of the muffin pan. Make sure to press it down firmly.
- Distribute the cheesecake mixture evenly among all of the mini crusts.
- Freeze for 4-6 hours. Use a knife to gently remove.
- Serve and enjoy!
This recipe was created in partnership with Milkadamia.
In good health,