Vegan Matcha Sesame Cheesecake
makes 12-14 (2”x 2") mini cheesecakes
1 cup roasted almond
5 Medjool dates, pitted
2 tbsp coconut oil
1/2 cup shredded coconut
2 tbsp cacao nips
1/8 tsp salt
2 cups raw cashew
1 cup coconut cream
8 tbsp coconut oil
8 tbsp agave nectar
2 tbsp lemon juice
1/2 tsp vanilla extract
1 pinch salt
2 tsp matcha powder
2 tsp black sesame seeds
White chocolate topping:
1/2 cup raw cashew
1/4 cup coconut cream
2 tbsp coconut oil
2 tbsp agave nectar
1/4 tsp vanilla extract
Soak the cashews for at least 6 hours, preferably overnight.
For the crust: in a food processor, blend all ingredients together until a crumbly but sticky paste is formed.
Press the crust evenly onto the bottom of the mold.
For the filling: drain the cashews and blend until smooth.
Add the rest of the filing ingredients, except the matcha powder and sesame seeds. Blend until creamy.
Split the filling in half.
Add the matcha powder to one half, blend until smooth.
Pour the matcha filing into the mold, freeze until set. About 30 minutes.
Add the sesame seeds to the other half, blend until smooth.
Pour the black sesame filling on top of the set matcha filing. Freeze until set, about 30 minutes.
Meanwhile, blend all of the ingredients for the white chocolate topping together.
Add a thin layer on top of the set matcha and black sesame layers.
Thaw for 5-10 minutes before serving.
Dust with extra matcha powder and enjoy!
Good to know
I like using this silicone mold as it divides the cheesecake into serving size portions. Plus, the silicone makes it very easy to pop them out of the mold right before serving.
Alternatively, you can use any baking pan and cut the cheesecake into smaller pieces after it’s done setting.
Lastly, it is VERY important that you allow the cheesecake to thaw before serving. This will bring out its soft and creamy texture. You will also be able to taste the matcha and sesame flavor much better.
Keep the cheesecake in the freezer until ready to eat.