What makes the base for these mini cheesecakes sticky?

The base becomes sticky by blending almonds, dates, and puffed amaranth together in a food processor until a cohesive mixture forms.

Why is it important to soak the cashews for the cream layer?

Soaking the cashews for 4-6 hours is crucial to achieve a perfectly creamy and smooth texture for the cheesecake layer when blended with coconut milk and agave.

What type of coconut milk should I use for the cream layer?

You should use only the hard, creamy part of the coconut milk, typically found at the top of a can that has been refrigerated.

How long do these mini matcha cheesecakes need to freeze?

The mini cheesecakes require freezing for approximately 4-6 hours to ensure they are fully set before serving.

How should I prepare the cheesecakes before serving?

Allow the mini cheesecakes to warm up for about 30 minutes after removing them from the freezer before serving for the best texture.

2.6K Views 11 years ago

Mini Matcha Cheesecakes
[Vegan, Gluten-Free]

Name: Mini Matcha Cheesecakes [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4
Ingredients: 1/4 cup almonds; 1/2 cup dates; 1/3 cup puffed amaranth or quinoa; 1 cup cashews; 1/2 cup coconut milk (use only the hard, creamy part); 2 tablespoons agave; 1 1/2 teaspoons matcha powder; Vegan dark chocolate; Pistachios

SI By: Sina

Author Bio

Hi, My name is Sina and I'm the photographer and recipe developer behind the food... Read More

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Six vibrant green mini matcha cheesecakes, garnished with vegan dark chocolate shavings and chopped pistachios, arranged on a serving plate.

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Discover more recipes with these ingredients

Mini Matcha Cheesecakes [Vegan, Gluten-Free]

These delightful little cheesecakes get their creaminess from cashews and coconut milk and their pretty green color from matcha powder! Drizzle the tops with melted chocolate for an even prettier presentation.

Ingredients You Need for Mini Matcha Cheesecakes [Vegan, Gluten-Free]

Base:

1/4 cup almonds
1/2 cup dates
1/3 cup puffed amaranth or quinoa

Cream Layer:

1 cup cashews
1/2 cup coconut milk (use only the hard, creamy part)
2 tablespoons agave
1 1/2 teaspoons matcha powder

Garnish:

Vegan dark chocolate
Pistachios

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How to Prepare Mini Matcha Cheesecakes [Vegan, Gluten-Free]

Soak the cashews for 4-6 hours.
Place the almonds into a food processor and blend until they are nicely crushed. Then add the dates and the puffed amaranth and blend again until a sticky mixture forms. Press it into six silicone muffin cups and put in the freezer until you're done with the cheesecake layer.
Then make the cheesecake layer: drain the cashews and put them together with the coconut milk and agave in a food processor and blend until it becomes creamy and smooth. Then add the matcha and blend for another minute.
Pour it evenly on the base layer and freeze for about 4-6 hours. Allow the mini cheesecakes to warm up for about 30 minutes before serving.