No Bake Mini Matcha Cheesecake

Indulge yourself with our No Bake Mini Matcha Cheesecakes – the perfect treat without baking! The crunchy base made of almonds and oats provides a wonderful contrast to the creamy filling of cashews, soy skyr, and fine Matcha. These little delights are not only heavenly delicious but also full of healthy ingredients. With a sweet touch of coconut blossom sugar and a hint of vanilla, they create a taste experience that invites you to linger. Ideal for the next coffee break or as a sweet conclusion to a dinner evening – these mini cheesecakes are a hit! 🍰🍵✨
No Bake Mini Matcha Cheesecake

Zutaten für 6 Cheesecakes

Base:

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

• 100g cashews
• 150g cashew cream cheese
• 60g soy skyr
• 60ml maple syrup
• 25ml coconut oil
• 1 tsp vanilla
• 1 tsp Matcha (stirred with a little water)

preparation

Coarsely grind the almonds together with the oats in a blender. Add the remaining ingredients and mix. Place into the molds and press down firmly, then bake for about 10 minutes at 180°. Allow to cool completely.

Soak the cashew nuts in warm water for 1-2 hours. Blend all ingredients in a high-performance blender until smooth.

Put the cream on the bases and refrigerate for at least 5 hours, preferably overnight. Then remove the mini cheesecakes from the mold and serve!

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