Cherry Matcha Cheesecakes

Who's a fan of raw desserts? Little sweet cold bites of indulgent yumminess - what's not to love!

When I found a tin of Nature's Charm whipping cream remaining in my fridge (after thinking I had used them all), I got inspired to make mini muffin sized 'cheesecakes' for the freezer.

Ingredients: (makes 5 single serve raw cakes)


- 1/2 cup soy flour (sub coconut flour if desired)

- 1/4 cup coconut flour

- 1/4 cup oat flour

- 1tbsp agave syrup

- 1/4 cup + 1tbsp cold water (or non-dairy milk)

Matcha layer:

- 1/2 cup coconut whipping cream (left in the fridge overnight prior)

- 3tbsp agave syrup

- 1.5tsp matcha powder

Cherry layer:

- 1/2 cup coconut whipping cream (left in the fridge overnight prior)

- 1 cup frozen cherries

- 2tbsp agave syrup


1. Mix together all the ingredients for the base until a slightly crumbly dough forms.

2. Grease 5 muffin tins with coconut oil and divide the base mixture between them, pressing it tightly into the bottom. Put in the freezer to chill.

3. Meanwhile, make the layers in two separate bowls. For the matcha layer, mix the matcha powder with syrup to form a paste before mixing into the cream.

4. For the cherry layer, add the three ingredients into a blender and whizz until smooth.

5. Remove muffin tin from the freezer and add two tbsp each layer on top of the 'biscuit' base.

6. Return for the freezer for 1-2hr (or until frozen). Remove from the freezer and gently go round the rim of each cheesecake with a spoon/sharp knife to prize them out.

7. Serve immediately or transfer to an airtight container, leaving in the freezer until ready to be eaten.

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