Mini Raw Vegan Matcha and Raspberry Cheesecake Recipe

This Raw Vegan Matcha and Raspberry cheesecake recipe is incredible. As you may know, I’ve become a fan of drinking matcha since becoming pregnant.

I’ve even started including matcha in more of my recipes (such as these matcha chocolate chip muffins!).

Nothing compares to cheesecake, it’s just so delicious! So I wanted to create a vegan cheesecake that would be a little bit healthier than traditional cheesecake.

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I was happy they turned out so pretty.

This recipe would be perfect for the Mother’s Day! so why not treat your mom with one of these healthy mini raw vegan matcha and raspberry cheesecakes?

Table of Contents

Mini Raw Vegan Matcha and Raspberry Cheesecakes

Makes 6

Base:

1 cup of raw almonds
1 cup of pitted dates
3 tbsp of coconut oil

Raspberry layer:

1 cup of soaked raw cashews
2 tbsp of coconut oil
2 tbsp of maple syrup
1 tsp of vanilla extract
2 tbsp of coconut cream
1 cup of frozen raspberries

Matcha Layer:

1 cup of soaked raw cashews
2 tbsp of coconut oil
2 tbsp of maple syrup
1 tsp of vanilla extract
2 tbsp of coconut cream
1 tbsp of matcha powder

Steps:

Mix all the base ingredients together in a food processor until it becomes sticky.
Press down in your muffin moulds and place in the freezer.
Drain and rinse your cashews, mix the raspberry layer ingredients in your food processor and spread on-top of your base. Place them back in the freezer.
For the matcha layer, mix all the ingredients together and keep in the fridge for a couple of hours before using a piping bag. Leave to set for 30 min in the freezer and enjoy.
Keep in the fridge for a few days or freezer for 2 weeks.