No-Bake Vegan Matcha Cheesecakes

Hi friends!

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.

The Method

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.

Matcha Matcha

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!

Check out the Mizuba Tea Company mission here!

No-Bake 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

No-Bake Vegan Matcha Cheesecakes

Best Vegan Milk EVER

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.

No-Bake Vegan Matcha Cheesecakes

Common Questions:

Where can I get the culinary grade matcha you used?

Purchase matcha here!

Where can I find the macadamia nut milk?!

Use the Milkadamia store locator here!

Can I get the Milkadamia on Amazon?

Yup! They sell packs of 6 on Amazon.  Get 40% off if you order from their website. 

What other kinds of nuts can I use instead of pecans?

Use any nut you like! Almonds would be great.

No-Bake Vegan Matcha Cheesecakes

No 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!

No-Bake Vegan Matcha Cheesecakes

No-Bake Vegan Matcha Cheesecakes

Rate + Comment

Anyway, your feedback means everything to me at HealthyGirl Kitchen! If you make this recipe and love it, please rate and comment down below at the bottom of the page with your honest thoughts.

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!

No-Bake Vegan Matcha Cheesecakes

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Pin these no-bake vegan matcha cheesecakes on Pinterest, share the link on Facebook for friends and family to see, or post a picture of your creation on Instagram. Also, be sure to follow me on my new tiktok account, I post a lot of great content on there.

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No-Bake Vegan Matcha Cheesecakes

No-Bake Vegan Matcha Cheesecakes
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No-Bake Vegan Matcha Cheesecakes (oil-free, gluten-free)

Decadent, creamy, rich, 100% plant-based cheesecake. No-bake, no cooking necessary, freezes in 4-6 hours.
Course cheesecake, Dessert, gluten-free vegan desssert, oil-free dessert, Treats
Cuisine Gluten-free Vegan, Healthy Vegan, Oil-free, Vegan, WFPB
Keyword cheesecake, matcha, matcha cheesecake, mini cheesecake, no-bake cheesecake, no-bake vegan dessert, vegan cheesecake
Prep Time 10 minutes

Ingredients

  • 2/3 cup coconut cream
  • 1/3 cup unsweetened macadamia milk I use Milkadamia
  • 1 tsp culinary matcha I use Mizuba Tea Company
  • 1.5 cups raw cashews soaked or boiled for 5-minutes
  • 1/2 cup maple syrup
  • 1 lemon juiced
  • 1 cup pecans
  • 1 cup pitted dates

Instructions

  • 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!

Notes

If you freeze for longer than 6 hours. Let them thaw for 10 minutes before trying to get them out of the muffin pan (this is only if you didn't use liners). 
Store in freezer for 1-2 weeks in an air tight container or in the muffin pan with plastic wrap covering it.
 

This recipe was created in partnership with Milkadamia. 

In good health,

Danielle

 

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