Matcha Avocado Vegan Cheesecake
Talk about a protein packed treat with healthy fats, fiber, vitamins, and minerals. Matcha alone can Boost the immune system, suppress inflammation, and can cause breast cancer cells to die.
This Raw Vegan Cheesecake is light, delicious, and easy to make. You can make a whole cheesecake or mini cheesecake with the same ingredients. The cheesecake will last in your refrigerator for 4 days or in the freezer for months.
1 Cup of Raw Sprouted Almonds
3 tbsp Coconut Oil
6-8 Dates, Pitted
1 tbsp Coconut Flour
pinch of Himalayan sea salt
1 ½ Cup Raw Cashews (soaked for 6-12 hours or over night)
1 tsp vanilla extract
6 oz Coconut Milk Cream (usually canned )
2 tsp Matcha Powder
½-1 tsp Stevia Powder or 4-8 drops of liquid stevia
For the crust:
Put all the ingredients into a food processor and blend until everything is well blended.
Fill the muffin tin with parchment paper or paper muffin liners.
Put about 2-3 tbsp of the crust mixture into each tin and form the crust.
For the filling:
Put all ingredients into a food processor and blend until you have a smooth cheesecake filling.
Fill each till up evenly with the filling until gone.
This should make 12 mini vegan cheesecakes.
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So what are the green sprinkles on the finished individual cheesecakes in the picture?
They are sprinkled with some lime zest! Enjoy!
Are these supposed to have lime juice in the filling? It seems like something is missing. They are pretty bland otherwise (good to have lime zest!) Also, be careful of the Stevia – I used a little over 1/2 tsp of powder and it was too much. The crust was great.
Hi Anne! Thank you for the feedback! Of course, if they are a little bland to you you can certainly add some lime juice! Enjoy!