Mini matcha cheesecake

Small, creamy, green 💚
These mini matcha cheesecakes are 100% vegan. & Incredibly velvety. With HEALTHBAR Ceremonial Matcha They get a subtle umami note and this beautiful green color – perfect for guests or just for yourself.🍰🍵✨

Cheesecake in miniature, but with extra matcha magic! These vegan mini cheesecakes are super creamy, slightly nutty and perfect to prepare ahead. The filling is made from cashew cream cheese, soy skyr and a fine portion of HEALTHBAR Ceremonial Matcha, which gives it its special colour & depth. Ideal for brunch, a dessert buffet or as meal prep for the week.

 Go straight to the recipe

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Ingredients for 6 cheesecakes

For the base:

  • 50 g almonds
  • 40 g rolled oats
  • 25 g coconut blossom sugar
  • 30 g coconut oil
  • 0.5 tbsp maple syrup

For the filling:

  • 100 g cashews (soaked)
  • 150 g cashew cream cheese (vegan)
  • 60 g soy skyr or soy quark
  • 60 ml maple syrup
  • 25 ml coconut oil
  • 1 tsp vanilla
  • 1 tsp HEALTHBAR Ceremonial Matcha, mixed with a little water
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🧑‍🍳 Here's how – step by step

1. Prepare the base
Coarsely grind the almonds and oats in a blender. Add the coconut blossom sugar, coconut oil and maple syrup and mix everything well.

2. Bake & cool
Fill the mixture into muffin or silicone moulds, press down well and bake for approx. 10 minutes at 180 °C (conventional). Leave to cool completely.

3. Soak the cashews
Soak the cashews in warm water for 1–2 hours, then drain well.

4. Blend the filling
Put all the filling ingredients into a high-speed blender and blend until smooth and creamy.

5. Chill & set
Spread the filling onto the cooled bases and smooth it out. Chill for at least 5 hours – preferably overnight.

6. Serve
Remove from the moulds & top with matcha or chopped nuts as you like.

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💡 Tips & Tricks

  • Use silicone moulds – that makes the cheesecakes easiest to remove.
  • For extra freshness: add a little lemon zest to the cream.
  • The mini cakes freeze really well too!
Can I make the cheesecakes completely without baking?

Yes, if you don't bake the base it turns out softer and a bit fudgier – also super tasty!
How long do the mini cheesecakes keep?

In the fridge for 3–4 days, in the freezer for up to 1 month – perfect for preparing ahead.
Which matcha should I use?

Ideally our HEALTHBAR Ceremonial Matcha – mild, finely ground and perfectly suited in flavour to sweet recipes.
How do I get the filling extra smooth?

Use a high-speed blender and soak the cashews thoroughly beforehand – then the mixture becomes really creamy.

📊 Nutrition per piece (from 6 pieces)

Nutrient Amount per piece
Calories 230 kcal
Carbohydrates 17 g
Fat 15 g
Protein 5 g
Fibre 2 g

  • Vegan

  • Gluten free

    when using gluten-free flour

  • Perfect for conscious moments

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