Matcha lime cheesecakes
8 hours 30 min
These are semi-frozen matcha lime mini cheesecakes. They are sugar-free, gluten-free and suitable for vegans. For a little more sweetness you can use some agave, maple syrup or honey.
2 people made this
Ingredients
Makes: 8 -10 mini cheesecakes
- For the base
- 50g almonds
- 1 tablespoon coconut flour
- 1 tablespoon coconut oil
- 1 tablespon maple syrup
- 1 tablespoon plant-based milk, such as almond milk
- For the filling
- 120g cashews
- 1 teaspoon matcha powder
- 4 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2 limes, juiced
- 1 teaspoon maple syrup
- lime slices for garnish
Method
Prep:30min ›
Extra time:8hr freezing ›
Ready in:8hr30min
- Place the cashews in a bowl, cover with water and soak for 6 hours or overnight.
- For the base, blitz the almonds in a blender until they become fine crumbs. Add the coconut flour, coconut oil, maple syrup and almond milk to the blended almonds and mix together until you reach a crumby consistency. The dough doesn't need to stick together.
- Using your fingers, press the mixture into the base of mini cake moulds or trays. Leave the tray in the freezer whilst you prepare the filling.
- For the filling, rinse and drain the soaked cashews. Put them into a blender with the matcha powder, coconut oil, vanilla extract, lime juice and maple syrup and blend until you reach a creamy mixture. There should be no cashew crumbs anymore.
- Spoon the green filling over the base and freeze for about 2 hours until firm.
- You can eat them straight out the freezer if you prefer a more icy consistency but I preferred letting them thaw a few minutes before eating them. Garnish with lime slices for extra finesse.
