Vegan No-Bake Matcha Cheesecake Bites St. Patrick’s Day

vegan no-bake matcha cheesecake bites for St. Patrick's Day

Looking for a somewhat healthy treat to balance out all of the green beer you’re apt to drink on St. Patrick’s Day? Check out my super simple recipe for Vegan No-Bake Matcha Cheesecake Bites below.

The filling is a combination of soaked cashews, matcha powder, sweetener, and lemon juice. I adapted my recipe from the Minimalist Baker. You can find the original here.

I used pitted dates and walnuts for the crust and it came out divine! Can’t wait to try it out in other dessert recipes. 😊

vegan no-bake matcha cheesecake bites for St. Patrick's Day

Imagine a cheesecake that has 0 cholesterol and is made of whole, plant-based ingredients…it exists!

Enjoy 😉

Vegan No-Bake Matcha Cheesecake Bites

vegan no-bake matcha cheesecake bites for St. Patrick's Day

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Vegan No-Bake Matcha Cheesecake Bites

*will need a food processor and a muffin tin

*cook time does not include freezing time (see notes) for time

*You will need muffin cups or parchment paper

Course Dessert, Snack
Cuisine dessert, no bake, snacks
Prep Time 20 minutes
Servings 12 bites

Ingredients

Filling

  • 1 1/2 cup cashews (quick soaked)
  • 2 cups boiling water
  • 1/2 cup coconut milk
  • 2 tbsp coconut milk
  • 3 1/2 tsp matcha powder
  • 1 tsp powdered sugar
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tsp vegan cream cheese (optional)
  • 1/4 tsp clear vanilla extract (optional)
  • juice of one lemon
  • pinch sea salt

Crust

  • 1 cup pitted dates (sticky)
  • 1 cup raw walnuts
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

Crust

  1. In a food processor, combine all of the crust ingredients and mix well. 

  2. Take your muffin pan and line with muffin cups if you have them. If you don't have them, place strips of parchment paper inside each tin so that each piece covers the length of the cup and has two tabs that you can use to pull out the cheesecake after it solidifies. (Please watch the instructional video below for a tutorial)

  3. Scoop out about 1 tbsp of the crust into each cup and press down until flat. You should be able to do this approximately two times. (Please watch the instructional video below for a tutorial)

  4. To quick soak the cashews, boil 2 cups water and then pour over cashews. Let sit for 1 hour. Drain and place in food processor. 

  5. Add the rest of the filling ingredients to the food processor and blend well. 

  6. Fill each muffin cup with the matcha filling leaving a tiny amount of space at the top. If you fill past the cup line, the top layer will crack if using the parchment paper strip method. 

  7. Freeze overnight. Store in the refrigerator. Will keep for about 2 weeks. 

Recipe Notes

*Recipe adapted from the Minimalist Baker's cheesecake bite recipe here

vegan no-bake matcha cheesecake bites for St. Patrick's Day

Ready to freeze

These bites will keep in the fridge for about 2-weeks…but that honestly depends on how much self control you have 😏

Watch the tutorial on these Vegan No-Bake Matcha Cheesecake Bites here:

Reccommeded:

Vegan Coffee Alternatives (coming soon)

Vegam Momofuku Confetti Cake 

Vegan Chocolate Cake

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