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.🍰🍵✨

Small cheesecake with extra matcha magic! These vegan mini cheesecakes are super creamy, slightly nutty and perfect to prepare. The filling consists of cashew cream cheese, soy skyr and a fine portion HEALTHBAR Ceremonial Matcha, which ensures the special color & depth. Ideal for brunch, dessert buffet or as meal prep for the week.

 Go straight to the recipe

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✨ Ingredients for approximately 6 mini cheesecakes

For the floor:

  • 50g almonds
  • 40g oat flakes
  • 25g coconut blossom sugar
  • 30g coconut oil
  • 0.5 tbsp maple syrup

For the filling:

  • 100g cashew nuts (soaked)
  • 150g cashew cream cheese (vegan)
  • 60g soy skyr or soy quark
  • 60ml maple syrup
  • 25ml coconut oil
  • 1 tsp vanilla
  • 1 tsp HEALTHBAR Ceremonial Matcha, mixed with a little water

Used in this recipe

Organic Ceremonial Matcha Tea

from $10.00

View the matching matcha

Goes well with it: Organic Matcha Starter Duo Set – Set for Traditional Preparation

🧑‍🍳 Here's how – step by step

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

2. Bake & to cool Pour the mixture into muffin or silicone cases, press down well and bake for approx. 10 minutes at 180°C top/bottom heat. Allow to cool completely.

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

4. Mix the filling Put all the ingredients for the filling in a high-speed blender and process into a smooth cream.

5. Cool & to set Pour the filling onto the cooled bases and smooth it out. Refrigerate for at least 5 hours – preferably overnight.

6. Serve Remove from the mold and top with matcha or chopped nuts if desired.

 Discover Matcha & Tools

💡 Tips & Tricks

  • Use silicone molds - this is the easiest way to release the cheesecakes.
  • For extra freshness: Add some lemon zest to the cream.
  • The mini cakes are also great to freeze!
Can I make the cheesecakes without baking?

Yes, if you don't bake the base, it will be softer and a little fudgier - also super delicious!
How long do the mini cheesecakes last?

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

Preferably ours HEALTHBAR Ceremonial Matcha – mild, finely ground and the taste is perfectly matched to sweet recipes.
Can I replace soya skyr with something else?

Yes, vegan quark, solid soy yogurt or cashew cream work well as a substitute.
How do I get the filling extra smooth?

Use a high-performance blender and soak the cashews thoroughly beforehand - then the mixture will be really creamy.

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📊 Nutritional values ​​per piece (based on 6 pieces)

Nutritional value Quantity per piece
calories 230 kcal
carbohydrates 17 g
Fat 15 g
protein 5 g
Dietary fiber 2 g

  • Vegan

  • Gluten free

    when using gluten-free flour

  • Perfect for conscious moments

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