Mini Matcha Vegan Cheesecakes

recipes sweets Mar 17, 2019

St. Patrick’s Day is here, and personally, one of my favorite ways to commemorate any holiday is with a festive recipe, of course! Whether you come from Irish heritage or simply are in it for the green beer, I think we can all appreciate a little celebratory sweet treat.

While I tend (or at least try my very best) to get my greens in daily, I knew I could get a bit more creative than lettuce and broccoli for this holiday. Cue the popular, green ingredient of the moment: matcha. This potent powder is grown slightly differently than traditional green tea, resulting in a more dense nutrient profile. It’s incredibly high in antioxidants and amino acids that can improve heart health, boost brain function, protect your liver and fight against cancer.

So not only is this green powder the most beautiful addition to these Mini Matcha Vegan Cheesecakes, but it might also help undo some of the St. Patty’s Day damage. Or at least that’s what I’m telling myself 

Though traditional cheesecake is indeed one of my favorites, it isn’t kind to those avoiding dairy and gluten. So I created this delicious, vegan and gluten-free alternative to allow you to celebrate on the healthier side. And another bonus–these pretty desserts are incredibly easy to whip up and make ahead with no baking required.

Once you taste how creamy these cheesecakes are, I can guarantee you’ll be sold on vegan desserts for good. The cashews and coconut cream add a velvety, thick texture and not to mention tons of health benefits. Coconut cream is simply the thickened version of coconut milk, and it’s rich in fiber, vitamins and healthy fats.

As for toppings for these tiny treats, the options are endless. In honor of the Irish flag, I used Rind Snacks Orchard Blend dried fruits for a burst of orange color. But any nuts, fresh fruit, coconut or chocolate you like would work perfectly in this recipe as well.

While I highly recommend whipping up these green, matcha-filled treats for St. Patty’s Day, the celebration doesn’t have to stop there. These mini cheesecakes are the sweetest and most adorable way to get your greens in any time!


 YIELDS12 Servings
 TOTAL TIME30 mins


  •  ½ cup almonds
  •  ½ cup pecans
  •  â…“ cup desiccated coconut
  •  1  heaping cup medjool dates
  •  1 cup cashews, soaked for at least 4 hours
  •  ½ cup coconut cream
  •  ¼ cup maple syrup
  •  2 tsp matcha powder
  •  juice of 1/2 lemon
  •  pinch of salt


In a blender or food processor, add pecans, almonds, coconut and dates. Mix until crumbly.

*Note* If your dates are a little dry, soak in warm water for 10 minutes before blending.

Spoon the mixture into the bottom of a muffin tray, distributing evenly. Set aside in the freezer.

Add drained cashews, lemon juice, coconut cream, maple syrup, matcha and salt to blender. Mix until creamy.
Add about 2 tbsp of mixture on top of nut and date crust.
Top with dried or fresh fruit, nuts, chocolate or coconut.
Freeze for at least a couple of hours before serving. To remove from the muffin tin, cut around the edges of the cheesecakes with a pairing knife to loosen, and they should pop out.




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