Mini Matcha & Rapsberry Cheesecakes

Recipe and images courtesy of Nourishing Amelia, Award Winning Blogger

These little vegan-friendly cheesecakes are so tasty and perfect for a summer’s evening dinner party dessert with family or friends! The base is made from oats, ground almonds, maple syrup and coconut oil - which makes the recipe gluten-free too! The filling is a mixture of ingredients such as cashews, coconut milk, matcha and other goodies. Not only are these cheesecake bites utterly delicious but they’re packed with goodness too. Matcha is a true anti-oxidant and has been proven to help boost brain function! Pretty great, right?

Serve these mini cheesecakes as they are or with a scoop of dairy-free ice-cream or coconut yoghurt.

Ingredients (makes 6)

Base -

  • 150g oats
  • 80g ground almonds
  • 5 tbsp maple syrup
  • 1 tbsp coconut oil

Cheesecake layer -

  • 200g cashews - soaked in water for a minimum of 6 hours
  • 2 tbsp coconut milk
  • 5 tbsp maple syrup
  • 2 tsp matcha powder
  • 1 tsp vanilla powder/extract

Topping -

  • Handful fresh raspberries
  • 2 tbsp raspberry jam


  1.  Start by adding all the base ingredients into a food processor and blend until well combined.
  2.  Press the mixture down into whether muffin tray holes or cupcake cases. Place into the freezer while you make the cheesecake layer.
  3. Drain and rinse the cashews then add to the food processor along with the other ingredients. Blend until smooth and creamy. You will have to give the mixture a stir a few times and blend for a good few minutes to get a super smooth consistency.
  4. Remove the cheesecake bases from the freezer and pour the cheesecake filling on top evenly. Top with a swirl of raspberry jam and fresh raspberries.
  5. Place back into the freezer for at least 2 hours to set.
  6. Allow thawing for 5 minutes before serving.

Mini Matcha & Raspberry Cheesecake Bites