No-Bake Matcha Vegan Cheesecakes
Who does not love a slice of creamy cheesecake? But when you think of the saturated fats from that creamy cheesecake that threaten to raise your already struggling cholesterol levels and impending heart problems, guilt wells up and you pull back. Well, pull back no longer! Try the “No-Bake Matcha Vegan Cheesecake”. This is a no-bake cheesecake recipe with the goodness of matcha powder and a combination of various organic ingredients.
Quality matcha leaves are ground into a powdered consistency and are full of antioxidants and vitamins that can help prevent dangerous diseases like cancer. Due to its bright green colour, it is used in various recipes as a natural colouring agent. In addition, the cashew nuts used in this recipe contain the goodness of fibres and healthy fats. Let’s check out the ingredients and preparation method of this healthy dessert.
For Making The Crust
- Dates ( 15 Grams )
- Walnuts ( 60 Grams )
For Preparing The Filling
- Cashew Nuts ( 115 Grams )
- Lemon ( Half )
- Coconut Oil | Nature’s Superfoods ( 40 Grams )
- Coconut Cream ( 80 Grams )
- Honey ( 3 Tablespoons )
- Matcha Powder | Nature’s Superfoods ( 1 Tablespoon )
For A Delicious Crust
Step 1) Put the dates into the food processor. Blend them until they get converted into small bits.
Step 2) Add walnuts and cheese into the food processor. Afterwards, add the grinded dates and blend again.
Step 3) Take small muffin tins and grease them. To ensure that the cheesecakes are easily removed from the mould, cut the parchment paper into small pieces and place them in the moulds.
Step 4) Put the crust paste into each mould and press with fingers to set it properly. Afterwards, put the moulds into the freezer to harden.
For A Rich-Creamy Filling
Step 1) Soak the cashews in hot water for 30 minutes.
Step 2) Put cashews, cheese, lemon, coconut oil, coconut cream, and honey into the blender.
Step 3) Blend the ingredients well until you get a smooth consistency.
Step 4) Divide the filling into two parts, and add matcha powder to one of them.
Step 5) Firstly, pour the filling which doesn’t contain matcha powder. Afterwards, cover with a layer of filling containing matcha powder.
Step 6) Cover each muffin tin with plastic wrap and refrigerate for around 4-6 hours.
Step 7) Take the muffin moulds out of the refrigerator. Remove plastic wraps, take out the muffins and serve chilled.
Frequently Asked Questions ( FAQs )
Is It Essential To Soak The Cashews Before Using Them?
Yes. You should soak the cashews to get the best texture and consistency while blending them with other ingredients. However, if you want to try this recipe right away, boil the cashews for around 8-10 minutes, rinse them with cold water, and then use them.
For How Long Can I Store These Matcha Cheesecakes?
You can store them for around 3 months. Put the cheesecakes into an airtight container and place them in the freezer. However, don’t forget to defrost them before consumption. Take them out of the freezer and keep them at room temperature for 30-60 minutes.
Can I Use Refined Sugar In This Recipe?
No. We don’t recommend using refined sugar as the dessert is already sweet due to honey and dates. Besides, refined sugar is not good for health, so why decrease the nutritional value of the recipe by adding sugar.
The “No-Bake Matcha Vegan Cheesecake” is an easy-to-make dessert that is both healthy and tasty. You can prepare it for various special occasions and surprise your loved ones! You can have these cheesecakes without worrying about your allergies as they are gluten-free, dairy-free, and vegan. So, roll up your sleeves and get ready to try this healthy dessert recipe!