No-bake vegan mini cheesecakes with raspberries and matcha

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The combination of the nutty base, the delicate coconut flavor, the fruity raspberry topping and the creamy matcha frosting with a hint of green tea make these vegan mini cheesecakes a special taste experience. They can be prepared quickly without baking. With their three colorful layers, they are also a visual highlight on the coffee table. You can find a detailed vegan mini cheesecakes with raspberries and matcha recipe with the exact quantities and step-by-step instructions below.

Vegan mini cheesecakes with raspberries and matcha

Experiment with flavors

This vegan mini cheesecake recipe is very versatile, similar to my fruit salads recipes. You can experiment with the flavors for the layers as you like.

Instead of raspberries, use strawberries, blackberries, blueberries, blackcurrants or other fruits, for example, as in the vegan apricot zefir recipe. This can be either frozen or fresh fruits.

You can make the top layer with chocolate flavor, among other things. To do this, replace the matcha powder in the recipe with cocoa powder. It also tastes delicious with vanilla, without any other additives.

Not only almonds are suitable for the base, but also other nuts, just like for homemade fruit bars or healthy chocolate candy bars. Try it with walnuts, peanuts or hazelnuts.

No-bake vegan mini cheesecakes

Make without a piping bag

I used a piping bag and a star-shaped nozzle to pipe the matcha mixture onto the raspberry layer. The mixture needs to be refrigerated for a few hours to set.

You can also make the vegan mini cheesecakes without a piping bag. In this case, only prepare the matcha frosting once the raspberry layer has set in the freezer. This takes 30 minutes. Then spread the green mixture on top and leave it to set in the freezer.

Vegan raspberry matcha mini cheesecakes

How to store vegan mini cheesecakes with raspberries and matcha

You can keep the vegan mini cheesecakes with raspberries and matcha in the fridge for a few days. In this case, they are ready to serve immediately and do not need to be defrosted.

Alternatively, you can store them in the freezer. Before serving, take out the desired number of pieces and allow them to warm up at room temperature for around 20 minutes. The vegan mini cheesecakes will keep for around two weeks in the freezer.

For summer and any time of year

The vegan mini cheesecakes with raspberries and matcha taste fruity and fresh. They are also quick to prepare without baking. This makes them an ideal dessert for warm summer days, alongside the mango sorbet with basil, the raspberry sorbet with rose water, the pineapple sorbet with rum and the apricot sorbet with vanilla.

However, they are also delicious at any time of year. As frozen fruit is suitable for the recipe, just like for the raspberry jam or the sour cherry jam, you can also make the vegan mini cheesecakes in winter.

Vegan summer dessert

These vegan raspberry matcha mini cheesecakes are

  • fruity,
  • creamy,
  • nutty,
  • fresh,
  • with a light green tea note,
  • with a fine coconut note,
  • heavenly delicious,
  • no-bake,
  • without industrial sugar,
  • without animal ingredients,
  • easy to make at home,
  • also available in other flavors,
  • ideal as a dessert for summer and at any other time of year.

Vegan dessert with raspberries and matcha

How to make vegan mini cheesecakes with raspberries and matcha: tips and tricks

  • To make the cashews easier to puree, you can soak them in plenty of cold water for a few hours or overnight beforehand.
  • You can adjust the amount of agave syrup to taste.
  • Maple syrup can be used as a sweetener instead of agave syrup.
  • You can simply spread the matcha cream evenly over the raspberry layer once it has set slightly in the freezer without using a piping bag.
  • The raspberry matcha mini cheesecakes will keep for a few days in the fridge or two weeks in the freezer.

Have you made vegan mini cheesecakes with raspberries and matcha using this recipe? I look forward to your results, your star rating and your comment below on how you liked them.

Try out these other vegan dessert recipes:

Vegan mini cheesecakes with raspberries and matcha

Vegan mini cheesecakes with raspberries and matcha

The combination of the nutty base, the delicate coconut flavor, the fruity raspberry topping and the creamy matcha frosting with a hint of green tea make the vegan mini cheesecakes a special taste experience. They are quick to prepare with this no-bake recipe. With their three colorful layers, the vegan mini cheesecakes with raspberries and matcha are also a visual highlight on the coffee table.
Cook Time 30 minutes
Cooling time 2 hours
Course Dessert
Servings 12 pieces

Equipment

  • muffin baking tin

Ingredients
  

for the base

  • 200 g almonds
  • 150 g pitted dates
  • 40 g coconut oil melted

for the raspberry topping

  • 200 g cashews
  • 150 g frozen raspberries
  • 100 ml coconut milk canned
  • 20 g coconut oil melted
  • 2 tbsp agave syrup
  • 1 tsp lemon juice freshly squeezed
  • 1 pinch of ground vanilla bean

for the matcha frosting

  • 200 g cashews
  • 100 ml coconut milk canned
  • 1 tbsp matcha powder
  • 2 tbsp agave syrup
  • 20 g coconut oil melted
  • 1 pinch of ground vanilla bean

Instructions
 

  • Line 12 muffin tins with paper baking cups.

Preparation of the base

  • Place almonds in a powerful blender and finely chop them.
  • Add dates and melted coconut oil and blend to a homogeneous sticky mixture.
  • Divide the almond date mixture between the 12 muffin tins and press it into each tin thoroughly.
  • Place the muffin tin in the freezer while you prepare the raspberry topping.

Preparation of the raspberry topping

  • Place cashews, frozen raspberries, coconut milk, melted coconut oil, agave syrup, lemon juice and vanilla in a powerful blender and blend until smooth and creamy.
  • Spread the raspberry mixture over the almond date base in each muffin tin.
  • Place the muffin tin in the freezer for approx. 2 hours until the raspberry topping has set.

Preparation of the matcha frosting

  • Place cashews, coconut milk, matcha powder, agave syrup, melted coconut oil and vanilla in a powerful blender and blend until smooth and creamy.
  • Fill the matcha mixture into a piping bag with a star nozzle and place in the fridge for about 2 hours.
  • Take the frozen raspberry mini cheesecakes out of the muffin tins and remove the paper.
  • Pipe the matcha mixture onto the raspberry topping.
  • Decorate the raspberry matcha mini cheesecakes with frozen raspberries and place in the freezer until ready to serve.
  • Take them out of the freezer about 20 minutes before serving and leave them to defrost at room temperature.

Notes

  • To make the cashews easier to puree, you can soak them in plenty of cold water for a few hours or overnight beforehand.
  • You can adjust the amount of agave syrup to taste.
  • Maple syrup can be used as a sweetener instead of agave syrup.
  • You can simply spread the matcha cream evenly over the raspberry layer once it has set slightly in the freezer without using a piping bag.
  • The raspberry matcha mini cheesecakes will keep for a few days in the fridge or two weeks in the freezer.
  • See the detailed tips and tricks for making the vegan mini cheesecakes with raspberries and matcha at the top of the article.

If you are using Pinterest, you can pin the following picture:

Pin Vegan mini cheesecakes with raspberries and matcha

 

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