Mini Matcha Cheesecakes

Sunday is back and my mini cheesecakes are right back on time. Mini cheesecakes for breakfast? Mmm.. The thought of that just gives me a big smile on my face.

Ever since making the mini strawberry cheesecakes, which I absolutely loved, I have been wondering what should be my next mini cheesecake experiment. While drinking my matcha latte as per usual, I decided to create green mini matcha cheesecakes.

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I don’t know about you, but I really love matcha, not because it’s super healthy and boosted with anti oxidants, but also because the taste is so different, and it just fits amazing in food recipes.

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My no bake mini matcha cheesecakes may look impressive, but they are actually really easy to make. The ice-creamy matcha cashew layer in combination with some coconut cream, dates, lime juice & vanilla really complements the matcha flavor. The crust this time is made of almond flour and coconut flour plus dates, coconut oil and vanilla extract. No sugar except fruit sugar in this recipe and both the crust and cream are sweetened with dates. Adding dates to your recipes makes the filling extra creamy without needing as much coconut cream or nut butter.

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Did I say that there is no baking needed in this recipe? Yup, you heard me well. Zero baking.

Keep these mini cheesecakes in the freezer overnight. They taste like the creamiest ice-cream, I can assure you about that.

Oh yes, I made the strawberry ones again, because why not?

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FOR THE CRUST:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 dates, pitted
  • 1 teaspoon coconut oil
  • 1/4 teaspoon vanilla extract

FOR THE FILLING:

  • 1 cup cashews, soaked for 3 hours or longer (and drained)
  • 1 teaspoon matcha powder
  • 4 dates, pitted
  • 1 teaspoon lime juice
  • 1/3 cup coconut cream
  • 1 tablespoon coconut oil, melted

Instructions:

  • Blend the almond-date crust mixture until it comes together into a sort of sticky dough.
  • Pour the crust mixture into each muffin tin,  press the almond-date dough evenly along the bottom of the prepared muffin pan. Place in the freezer while you prepare the filling.
  • Rinse and drain the cashews, then add them to the food processor with the rest of filling ingredients, except for coconut oil.
  • Process until smooth, then add coconut oil and process everything some more to combine them.
  • Place in the freezer to set for at least 3 hours or until completely firm before serving.
  • Serve frozen or let them cool off at room temperature for 10 minutes before serving.

Happy Sunday !

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