No-Bake Matcha Cheesecake Bites
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A Note from Feedfeed
If you love matcha, you're going to love these no bake mini matcha cheesecakes. The base layer is made with dates and oats and topped with a cashew cream and matcha layer.
If you are looking for more dessert inspiration, check out our Vegan Dessert feed. Also, be sure to check out our 5 favorite vegan desserts here!
- Recipe Card
Recipe Card
ingredients
- 3/4 cup pitted medjool dates
- 2/3 cup instant oats
- 2 tablespoons cocoa powder
- 2-3 tablespoons water
Filling
ingredients
- cashews, soaked
- 140 millileters coconut milk * sub with any non-dairy milk
- 3 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons matcha powder
Method
Step 1
Add the pitted medjool dates and instant oats to a food processor and process for 1 minute. Add in the cocoa powder and water then process until a semi-sticky dough forms. Transfer the dough to the muffin tin, then use your hands to firmly and evenly press it across the base.
Step 2
Add the soaked cashews, coconut milk, maple syrup, and vanilla extract to the blender . Process until a smooth texture. Reserve half of the mixture into a bowl, mix with matcha powder and stir well.
Step 3
Pour the mixture (the one without matcha powder) the base, and pour the leftover mixture (the one with matcha powder) on top, then use a spoon to evenly smooth over the top. Freeze overnight. Place at room temperature for a few minutes before eating. Enjoy!