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Vegan mini cheesecakes with raspberries and matcha
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Vegan mini cheesecakes with raspberries and matcha

The combination of the nutty base, the delicate coconut flavor, the fruity raspberry topping and the creamy matcha frosting with a hint of green tea make the vegan mini cheesecakes a special taste experience. They are quick to prepare with this no-bake recipe. With their three colorful layers, the vegan mini cheesecakes with raspberries and matcha are also a visual highlight on the coffee table.
Course Dessert
Cook Time 30 minutes
Cooling time 2 hours
Servings 12 pieces

Equipment

  • muffin baking tin

Ingredients

for the base

  • 200 g almonds
  • 150 g pitted dates
  • 40 g coconut oil melted

for the raspberry topping

  • 200 g cashews
  • 150 g frozen raspberries
  • 100 ml coconut milk canned
  • 20 g coconut oil melted
  • 2 tbsp agave syrup
  • 1 tsp lemon juice freshly squeezed
  • 1 pinch of ground vanilla bean

for the matcha frosting

  • 200 g cashews
  • 100 ml coconut milk canned
  • 1 tbsp matcha powder
  • 2 tbsp agave syrup
  • 20 g coconut oil melted
  • 1 pinch of ground vanilla bean

Instructions

  • Line 12 muffin tins with paper baking cups.

Preparation of the base

  • Place almonds in a powerful blender and finely chop them.
  • Add dates and melted coconut oil and blend to a homogeneous sticky mixture.
  • Divide the almond date mixture between the 12 muffin tins and press it into each tin thoroughly.
  • Place the muffin tin in the freezer while you prepare the raspberry topping.

Preparation of the raspberry topping

  • Place cashews, frozen raspberries, coconut milk, melted coconut oil, agave syrup, lemon juice and vanilla in a powerful blender and blend until smooth and creamy.
  • Spread the raspberry mixture over the almond date base in each muffin tin.
  • Place the muffin tin in the freezer for approx. 2 hours until the raspberry topping has set.

Preparation of the matcha frosting

  • Place cashews, coconut milk, matcha powder, agave syrup, melted coconut oil and vanilla in a powerful blender and blend until smooth and creamy.
  • Fill the matcha mixture into a piping bag with a star nozzle and place in the fridge for about 2 hours.
  • Take the frozen raspberry mini cheesecakes out of the muffin tins and remove the paper.
  • Pipe the matcha mixture onto the raspberry topping.
  • Decorate the raspberry matcha mini cheesecakes with frozen raspberries and place in the freezer until ready to serve.
  • Take them out of the freezer about 20 minutes before serving and leave them to defrost at room temperature.

Notes

  • To make the cashews easier to puree, you can soak them in plenty of cold water for a few hours or overnight beforehand.
  • You can adjust the amount of agave syrup to taste.
  • Maple syrup can be used as a sweetener instead of agave syrup.
  • You can simply spread the matcha cream evenly over the raspberry layer once it has set slightly in the freezer without using a piping bag.
  • The raspberry matcha mini cheesecakes will keep for a few days in the fridge or two weeks in the freezer.
  • See the detailed tips and tricks for making the vegan mini cheesecakes with raspberries and matcha at the top of the article.