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

    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

    Prep:30min  ›  Extra time:8hr freezing  ›  Ready in:8hr30min 

    1. Place the cashews in a bowl, cover with water and soak for 6 hours or overnight.
    2. 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.
    3. 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.
    4. 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.
    5. Spoon the green filling over the base and freeze for about 2 hours until firm.
    6. 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.

    See it on my blog


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