Matcha, a type of green tea that is ground into a powder, is one of the most versatile superfoods. These vegan, gluten-free mini-cheesecakes make an incredibly delicious snack or dessert.

The cheesecake layer is smooth and creamy and the crust layer compliments it nicely with sweetness from the dates and a slight crunch from the walnuts.

You can make these cheesecakes ahead of time as they need 4-6 hours to set in the freezer and keep them on hand for a healthy, delicious dessert!

Mini Matcha Cheesecakes

Dairy-free, Gluten-free, Refined Sugar-free, Vegan

Yield: makes 12 mini cheesecakes

Ingredients:

Crust

¾ cup dates, pitted
¾ cup walnuts

Filling

1 ½ cups raw cashews, soaked in hot water for 30 minutes
1 large lemon, juiced
1/3 cup raw coconut oil
9 Tablespoons coconut cream
½ cup maple syrup
pinch of sea salt
3 ½ teaspoons of organic matcha powder

Instructions:

If dates are dry, soak them in a bowl of hot water for 10 minutes, strain.
Place dates and walnuts into food processor, blend until a ball is formed.
Line a muffin tray with muffin liners.
Using 1 teaspoon, scoop the crust batter into muffin liners and gently press down.
Next, combine all filling ingredients in blender and blend until smooth and creamy.
If needed, adjust taste with more lemon, salt and/or maple syrup.
Transfer the mini cheesecakes to freezer and leave for 4-6 hours until they set.
Remove from the freezer and let them defrost for about 10 minutes before serving. Enjoy!

*Recipe adapted from the following Minimalist Baker recipe: http://minimalistbaker.com/7-ingredient-vegan-cheesecakes/