



These mini raw vegan matcha cheesecakes are perfect to serve to your non-vegan friends or family. It will blow their minds that something so delicious could be not only vegan but healthy too! The base is perfectly sweet and crunchy while the cheesecake is smooth and rich! Plus, its a totally no-bake recipe that requires only 8 ingredients!

Ingredients

Base

1 cup walnuts

1 cup medjool dates, pitted

Filling

1 1/2 cups (200g) raw cashews

1 lemon, juiced

1/4 cup coconut oil, melted

2/3 cup full fat coconut milk

1/2 cup maple syrup

1 tbsp matcha powder

Method

In a high speed blender or food processor pulse walnuts and medjool dates together until crumbly dough forms and walnuts pieces are roughly 1/10th the size of a full walnut. Press about 1-1 1/2 tbsp of the base mixture into silicone muffin pan. (Silicone muffin pan works great for getting the mini cheesecakes out once they are set, but if you have a regular muffin pan just use a small piece of parchment paper so you can pull it out) Blend the remaining ingredients for the cheesecake in a high speed blender starting at a low speed, gradually increasing until completely smooth. Pour cheesecake mixture onto base in each muffin tin, decorate (if desired) then freeze for at least 2-3 hours. When you want to serve, remove from the freezer and allow to sit for 10-15 minutes. This will allow the cheesecakes to soften.