No Bake Mini Matcha Cheesecake

Ingredients for 6 Cheesecakes

Base:

50g almonds
40g oatmeal
25g coconut sugar
30g coconut oil
0,5 tbsp maple syrup

filling:

100g cashew nuts
150g cashew cream cheese
60g soy curd
60ml maple syrup
25ml coconut oil
1 tsp vanilla
1 tsp matcha (mixed with a little water)

Preparation:

Grind the almonds together with the oat flakes in a blender. Add the remaining ingredients and mix. Pour into the molds (brownie molds e.g.), press firmly and bake at 180 ° for about 10 minutes. Let cool completely. Soak the cashews in warm water for 1-2 hours. Blend all ingredients in a high-powered blender until smooth. Pour the cream on the bases and refrigerate for at least 5 hours, better overnight. Then remove the mini cheesecakes from the mold and serve!