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No bake matcha vegan cheesecake


Friends, today I bring you a lil something different! A vegan cheesecake! But not just any cheesecake, a vegan, no bake cheesecake too! I am def not one to lovee vegan cheesecakes as they can be very fatty and rich, but I decided to be a little bit adventurous and give this a try!
These start with a 2 ingredient crust, followed by a creamy filling! Also, since there are no nuts in the crust, these cheesecakes are definitely not as rich or decadent as other recipes (which I personally prefer!) There are many toppings you can use, but today I opted for matcha power from Teathe1st.

Matcha is a high quality green tea powder that is full of antioxidants, can boost your energy levels, detoxifies the body and is all round awesome product to add to your day- through a matcha green tea latte, matcha pancakes or even cheesecake!

No bake matcha vegan cheesecake
Ingredients
Makes 10-12
Crust
1 1/4 cup dates
1 cup oats
Filling
1 1/4 cup raw cashews- soaked in boiling water for 2 hours
1 tsp lemon juice
1/3 cup melted coconut oil
2/3 cup coconut or soy milk
1/3 + 1 tbsp cup agave or maple syrup
Topping
1 tbsp agave or maple syrup
1 tsp matcha green tea powder (I used Teathe1st)
Method
1. Start by making the crust, in a food processor pulse the oats and dates with a splash of water until you get a thick, chunky mixture. Press into muffin trays and set aside.
2. Next start the filling, drain your soaked cashews and place in a blender with the rest of the filling ingredients. Blend till super creamy. Then pour onto the bases in the muffin trays.
3. To make the matcha topping, simply mix all the ingredients together with 2-3 tsp water till you have an easily pourable consistency.
4. Place 1/2 a teaspoon of the matcha mix on each cheesecake, then use a fork to swirl it around.
5. Place you muffin trays into a sealed container, or cover well with foil/plastic wrap, and place in the freezer overnight or for 6-7 hours minimum.
6. When done, allow to defrost for 5 minutes, then chow down!


Notes:
- I used silicon muffin trays, so the cheesecakes slipped out easily, if you are not using silicon, I recommend lining you trays with baking paper for easy removal.
- It is important to place the cheesecakes in a sealed container or wrap them to avoid them getting an icy texture in the freezer.
- To make this raw vegan, substitute the 1 cup oats with 1 cup of almonds or walnuts.

I really hope you give this one a try, it is so so great to serve to family and friends, they will  def be surprised that vegan cheesecake is even a thing!
Let me know if you ever try any of the recipes on my blog,  DM or tag me on instagram- @earthykim
*this blogpost is in collaboration with Teathe1st matcha green tea power



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