Mini Raw Vegan Matcha and Raspberry Cheesecake Recipe

This Raw Vegan Matcha and Raspberry cheesecake recipe is incredible. Sorry it has taken me so long to share this recipe. I had lost my notes in our recent move.

This recipe would be perfect for the upcoming Mother’s Day! so why not treat your mum with one of these healthy mini raw vegan matcha and raspberry cheesecake? I was happy they turned out so pretty haha

Also check out my Halfway Vegan Pregnancy Update blog post to read more about my vegan pregnancy so far.

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:

1. Mix all the base ingredients together in a food processor until it becomes sticky.
2. Press down in your muffin moulds and place in the freezer.
3. 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.
4. 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.
5. Keep in the fridge for a few days or freezer for 2 weeks.