Chocolate Matcha Cream Cheesecake Tarts. These vegan chocolate matcha mini cheesecakes have a no bake chocolate crust and are super delicious! And even better, chocolate matcha cheesecake is healthy!
My Healthy Vegan Chocolate Matcha Cheesecake Recipe is:
- Gluten Free
- Dairy Free
- Vegan
- No-bake
- Delicious!
It has been snowing like crazy in New York and I am so ready for spring to come! So I made some light and refreshing mini vegan matcha cheesecakes as my ode to bring on the warm weather! These chocolate matcha cream mini cheesecakes are so delicious and filled with healthy ingredients!
HEALTHY VEGAN MATCHA CHOCOLATE CHEESECAKE INGREDIENTS
- Almond flour is literally just made from almonds! Almonds are a great source of my vitamins and minerals. Not to mention fiber!
- Cacao powder is rich in a number of nutrients like iron and magnesium. It is also a great source of antioxidants.
- Date nectar & dates are high in nutrients like potassium, magnesium, and copper!
- Cashews are another great source of fiber! They also have many essential nutrients and proteins.
- Lemon Juice is an excellent source of disease fighting vitamin C!
- Matcha Green Tea Powder is made from ground up green tea leaves. This is another excellent antioxidant!
- Coconut oil and coconut milk have medium chain fats. When eaten in moderation, it is burned quickly for energy!
- Yacon syrup comes from a root vegetable that contains gut healthy prebiotics.
WAIT! Before you start making your chocolate matcha cheesecake....
Start by soaking the cashews ahead of time. Soaking them allows them to blend into a delicious creamy texture.
Add raw cashews to a bowl and fill completely with water to submerge the cashews. Store in the fridge, covered, overnight to soak.
For the whipped topping, you will need a can of full fat coconut milk. You will use the top fat layer to make the whipped portion. You'll use the liquid portion in the cream filling.
Place the can in the refrigerator overnight to harden up the fat portion. This helps with making the coconut whipped cream thicker.
TIPS FOR THE BEST VEGAN MATCHA CHEESECAKE
USE RAW CASHEWS. Raw cashews will make your healthy matcha cheesecake taste just like creamy matcha cheesecake!
SOAK CASHEWS OVERNIGHT. Raw cashews need to be soaked overnight so they can blend into a smooth and creamy cheesecake-like filling.
USE HIGH QUALITY MATCHA GREEN TEA POWDER. You might see ceremonial grade and culinary grade listed in Japanese dessert recipe. Since this is a no-bake recipe, I used a higher grade Japanese green tea powder.
FOOD PROCESS IF USING DATES IN THE CRUST. If you are using the dates instead of the date syrup, add all the ingredients to a food processor and pulse until the mixture resembles fine crumbs.
SOAK DATES BEFORE BLENDING. Softened dates will blend into a much creamier consistency.
MELT THEN COOL COCONUT OIL. I like to add the melted coconut oil to the blender last so it doesn't start to harden and leave little chunks of hard coconut oil in your matcha cheesecake filling.
HOW TO MAKE VEGAN MATCHA CHOCOLATE MINI CHEESECAKES
INGREDIENTS YOU NEED:
For the chocolate crust:
- 1 cup almond flour (ultra fine)
- ½ cup cacao powder
- ½ cup date nectar or syrup
- Dash of pink sea salt
For the matcha cream filling:
- 2 cups raw cashews
- ½ cup lemon juice fresh squeezed
- 2 tablespoon matcha green tea powder
- ¼ cup coconut oil
- 1 cup full fat coconut milk
- 4 pitted dates
For the coconut whipped cream:
- 1 can coconut milk
EQUIPMENT YOU NEED:
- Food processor or Blender
- Beaters or Standing Mixer
- Mixing Bowls
- Mini Tart Molds
YOUR SHOPPING LIST:
- Lemon, fresh
- Matcha green tea powder
- Super fine almond flour
- Raw cacao powder
- Date syrup
- Dates
- Coconut oil
- 1 can full fat coconut milk
- Pink sea salt
- Raw cashews
HOW TO MAKE NO BAKE ALMOND FLOUR CRUST
To make the crust, all you need is 1 cup almond flour, ½ cup cacao powder, ½ cup date syrup, and dash of sea salt. Add all of these ingredients to a bowl and mix to combine completely. The mixture should be slightly sticky.
Divide the chocolate crust between 6 mini tart molds. Or, if you want smaller portions, divide the mixture between 8 tart molds.
Press the crust into the bottom. You can press the crust up the sides if that's how you like the crust.
Set these aside while you make the filling.
HOW TO MAKE HEALTHY VEGAN MATCHA CHEESECAKE FILLING
Now, time to make the delicious matcha cream filling!
Soak dates in hot water for 15 minutes before blending. Softened dates will blend into a much creamier consistency.
Add all the ingredients to a blender or food processor. I like to add the melted coconut oil last so it doesn't start to harden.
Pour the matcha filling over the crust.
Place in the freezer for about 2 hours. This lets them harden into their shape.
HOW TO MAKE THE COCONUT MILK WHIPPED TOPPING
Whipped topping made from coconut milk?! Yes. Yes you read that right. All you need is a can of full fat coconut milk.
Scrape the top layer of the coconut cream into your bowl. See the photos below:
` 
You can make your coconut whipped cream either in a standing mixer fitted with a whisk attachment, or in a bowl with hand held beaters.
Blend the cream.
Add some of the liquid to get to the texture that you like. The more liquid you add, the heavier it will be. I use only about 1-2 tablespoons of the liquid portion. If you want it sweeter you can add coconut sugar or another type of sweetener.
PRO TIP: Make my coconut whipped cream first and then use the rest of the liquid portion in the matcha cream filling.
And finally, you get delicious creamy coconut whipped cream!
HOW TO SERVE HEALTHY VEGAN CHOCOLATE MATCHA CHEESECAKES
To serve: thaw the vegan matcha cheesecake for ~15 minutes at room temperature to get the best texture.
Allowing your no bake cheesecake to sit out longer will make it creamier. But, don't let it sit for too long or it will lose its shape!
HOW TO STORE VEGAN MATCHA CHOCOLATE MINI CHEESECAKE
Store the rest of the mini cheesecakes in the freezer in an airtight container for up to 30 days.
I like to store mine in a container lined with parchment paper. The parchment paper prevents the cheesecake from sticking to the container and breaking.
FAQ'S
Frequently asked questions about my healthy Vegan Chocolate Matcha Cheesecake.
CAN I MAKE A LARGE VEGAN CHOCOLATE MATCHA CHEESECAKE INSTEAD OF MINI SIZE?
Yes! Simply add all crust and filling ingredients into a large mold rather than dividing between smaller ones. The larger the mold, the thinner your cheesecake will be.
WHY USE RAW CASHEWS AND NOT ROASTED?
Roasted nuts contain fewer antioxidants, vitamins, minerals, and may contain damaged fats. Raw cashews are higher in nutrition and contain more fat, which is better for a creamy texture.
Roasting also reduces the shelf life of cashews, because the roasting process changes the fat composition, making it more vulnerable to oxidation during storage.
Most importantly, raw cashews are able to blend into a creamy smooth texture for cheesecakes and tarts.
WHAT'S THE DIFFERENCE BETWEEN COCOA AND CACAO?
Cacao is the raw and minimally processed cocoa bean. It is highest in essential nutrients. Cocoa is highly processed and has much less nutrition.
Looking for more? Try more healthy vegan no bake cheesecakes!
- Chocolate Fudge Mini Cheesecake with Peanut Buter whip
- No Bake Snickers Cheesecake Bars
- Mini Chocolate Cheesecakes
- Dulce De Leche Cheesecake
- Raw Vegan Strawberry Cashew Cheesecake
- Vegan Mango Cheesecake
- Key Lime Pie Cheesecake
- Butterfly Pea Cheesecake
If you try this Vegan Chocolate Matcha Cheesecake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Mini Vegan Chocolate Matcha Cheesecake
Equipment
- Food processor
- Mixer
Ingredients
For the chocolate crust:
- 1 cup almond flour ultra fine
- ½ cup cacao powder sub coco powder
- ½ cup date nectar or syrup sub 1 cup dates*
- Dash sea salt
For the matcha cream filling:
- 2 cups raw cashews, soaked overnight *see notes
- ½ cup lemon juice fresh squeezed
- 2 tablespoon matcha green tea powder
- ¼ cup coconut oil melted then cooled
- 1 cup full fat coconut milk
- 4 pitted dates soaked
- ⅛ cup yacon syrup or maple syrup optional for extra sweetness
For the coconut whipped cream:
- 1 can coconut milk
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
Instructions
- Start this recipe by soaking your cashews!! This is necessary for that smooth and creamy texture.If you are in a pinch and didn't soak them overnight, you can soak them in hot water for 1 hour. Throw your dates in with the water so they can soften up too.
For the chocolate crust:
- In a bowl add: 1 cup almond flour, ½ cup cacao powder, ½ cup date nectar, dash sea salt. Mix to fully combine.*If you are using the dates, pulse all ingredients in a blender until it resembles fine crumbs.
- Divide the crust evenly between 6 mini tart molds (use 8 molds if you want them smaller portions). Press the crust into the bottom (and up the sides if you want). I like my crust only at the bottom.. and its easier!
For the vegan matcha cheesecake cream filling:
- To make the filling, combine all the filling ingredients. Pulse in a blender or food processor until smooth. Taste and make sure it is good. If you want it sweeter, add more dates or yacon syrup.
- Divide the filling between the molds.
- Place in the freezer for ~2 hours.
For the coconut whipped cream:
- Make your whipped topping by combining the hard portion of the can of coconut milk with a hand held beater or the whisk attachment on a standing mixer. Add the vanilla and coconut sugar (if using), scraping the sides of the bowl.
How to serve chocolate matcha tarts:
- Let the tart stand at room temperature for at least 15 minutes before eating for the best texture.
- Top with whipped cream and enjoy! Store them in the freezer sealed in an airtight container for up to 30 days.
Anonymous
Yummm!!