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Matcha & White Chocolate Cheesecakes (vegan, gluten free)

Ingredients: (makes 6 to 8 mini cheesecakes)


  • 1 1/2 cups of almond flour

  • 1/2 cup of oat or buckwheat flour

  • 1/4 cup of cacao powder

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1/2 cup of coconut sugar

  • 1/4 cup of cacao butter (or coconut oil although cacao butter gives the crust more of a biscuit texture

(you could also use soft dried fruit like dates or apricots to bind and sweeten instead of coconut sugar and cacao butter. I would start with 1/2 cup and add more if needed


  • 3 cups of cashews, soaked in warm water for 30 to 60 minutes

  • 1/4 cup of water

  • 1/4 cup of coconut yogurt

  • 1/2 cup of melted coconut oil

  • 3/4 cup of melted cacao butter

  • 1/2 cup of maple syrup

  • 1 tsp of vanilla

  • juice of one lime

  • 1/4 tsp of salt

  • 1 tsp of matcha powder

  1. Line a round or square cake tin (around 8 “) with plastic wrap/parchment paper or like I did a muffin tin tray.

  2. Place the dried ingredients in a food processor first and pulse to combine.

  3. Add the oil/butter and blend until the dough sticks together.

  4. Press into the tin and set in the fridge while you make the filling.

  5. Place all the filling ingredients in a blender pouring the liquid ones first and blend until smooth and creamy.

  6. Take out half of the filling and transfer to a bowl.

  7. Add 1 tsp of matcha powder to the blender and blend again until smooth. Pour into a second bowl.

  8. Alternate a tablespoon of each filling on each crust until it’s all covered.

  9. Then with a long chopstick swirl around in a circular motion.

  10. Set in the freezer for about an hour before taking the cake out to slice and enjoy!

Store the cake in the fridge for up to 4-5 days or in an airtight container in the freezer.

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