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!

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:
WHAT YOU NEED
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Matcha Spoon Chashaku
Regular price 4,00€Regular priceUnit price per -
Organic Matcha Tea
Regular price 30,00€Regular priceUnit price 60,00€ per 100g -
Cosmo Chawan - Original Japanese Matcha bowl
Regular price 37,00€Regular priceUnit price per