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.
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.