No Bake Mini Matcha Cheesecake

Ingredients for 6 Cheesecakes


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


  • 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)


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!