Vegan Matcha Cheesecake #desserts #matchacake

Check out my vegetarian Matcha Cheesecake. This equid cheesecake is additionally paleo*, gluten-free, sweetener free. Let’s get it! vegetarian Matcha equid Cheesecake. additionally paleo and gluten-free. embellished with ganache, and coconut topping. created into mini cheesecakes.

This vegetarian Matcha Cheesecake is super straightforward to create. I created them into mini cheesecakes, cause they're cute.

So, for this direction you would possibly have to be compelled to build some stuff ahead like soak your cashews, and build the ganache, thus it's an opportunity to return to temperature before you pipe it over the matcha cheesecakes. however it's a fairly straightforward and clear-cut direction to create.
Vegan Matcha Cheesecake #desserts #matchacake
Also try our recipe Blueberry Dump Cake #cheesecake #blueberrydelicious


  • Chocolate Crust
  • 1 1/4 cup oat flour (sub almond flour for paleo) 150 grams, 5.29 oz
  • 1/2 cup almond flour 48 grams, 1.7 oz
  • 1/2 cup coconut sugar 75 grams, 2.6 oz
  • 1/2 cup unsweetened cocoa powder 40 grams, 1.4 oz
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup coconut oil melted
  • 1/4 cup nut milk
  • 2 teaspoons vanilla extract
  • Zebra Matcha Cheesecake
  • 1/2 cup coconut oil melted
  • 1/2 cup full-fat coconut milk
  • 1/4 cup lemon juice freshly squeezed
  • 1/2 cup maple syrup
  • 2 cups raw cashews
  • 1 teaspoon vanilla extract
  • 1 tablespoon matcha powder
  • Vegan Ganache
  • 1/2 cup chocolate chips 87.5 grams, 3 oz
  • 1/2 cup full-fat coconut cream
  • Coconut Whipped Cream
  • 1/2 cup full-fat coconut cream, cold


  1. Chocolate Crust
  2. Mix all ingredients together in a bowl. Mixture will become a wet dough. Wrap it and put it in the fridge to rest for 30 minutes.
  3. Remove dough from the fridge and cut it in half, to make it easier to handle.
  4. You can use a bit of almond flour to dust the counter so the dough doesn’t stick, or roll the dough out over a silicone mat, or some wax paper.
  5. Roll it to about 1/2 inch thick.
  6. Cut circles that will be the same diameter as the bottom of the pan you will use. If using a large cheesecake pan, you can just roll out the entire dough and press it onto the bottom of the pan.
  7. Line bottom of the pans with the dough.
  8. Pre-heat oven to 350F.
  9. Place pans with the dough in the fridge or freezer while you wait for the oven to heat, this way, the fat in the cookie dough will be solid before entering the oven.
  10. Now, you can bake the crust. For smaller pans, you will need less time, anywhere from 5-10 minutes. For a large pan you might need up to 15 minutes to bake it. You also don’t want to overbake it and end up with a hard bottom for your cheesecake. Bake until just set, which shouldn’t take long at all.
  11. Remove from the oven, set aside to cool.
Read more our recipe Layered Strawberry Trifle #fresh #desserts

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