No-Bake Vegan Matcha Cheesecakes
A healthy, easy, no-bake dessert!
Servings 12
Calories 266kcal
Cost $18
Equipment
- 1 blender
- 12 muffin liners
Ingredients
Crust
- 1 cup pecans
- 1 cup medjool dates pitted
Cheesecake
- ⅔ cup coconut cream
- ⅓ cup macadamia milk I use Milkadamia unsweetened
- 1 teaspoon culinary matcha powder I use Mizuba Tea Company
- 1.5 cups cashews raw and soaked or boiled for 5-10 minutes
- ½ cup pure maple syrup
- 1 lemon juiced
Instructions
Make the Crust
- Blend dates in the food processor until they form a ball. Remove the dates from the food processor and set them aside.
- Then, blend the pecans in the food process until they're ground up completely.
- Add the dates back in and blend until it combines to make a dough-like crust texture.
Make the Cheesecake
- Add the remaining ingredients to a high-speed blender and blend until smooth.
Assemble
- Grease a muffin tin or add muffin liners. Add 1 tablespoon of the crust into each muffin cup. Press it down firmly into an even layer.
- Pour the cheesecake mixture evenly among all of the mini crusts, filling the cups about ¾ of the way full.
- Freeze for 4-6 hours. Use a knife to gently remove each cheesecake.
- Serve and enjoy!
Notes
- I recommend lining your muffin tin with muffin liners. It makes removing the cheesecakes much easier! Otherwise, if you don’t use liners, let the cheesecakes thaw on the counter for 10 minutes before removing from the pan.
- Store the mini cheesecakes in the freezer for up to 2 weeks.
- Use a high-speed blender to blend up the cashew-cheesecake filling mixture to achieve a smooth and creamy texture. I also suggest soaking your cashews in boiling water for 5-10 minutes (then strain) before blending them.
Nutrition
Calories: 266kcal | Carbohydrates: 26g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 7mg | Potassium: 321mg | Fiber: 3g | Sugar: 18g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg
