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Matcha Cheesecake Cups (Plant-Based)

Matcha Cheesecake Cups (Plant-Based)

Mar 17th 2022

What’s luckier than a shamrock and richer than a pot of gold? Anyone who gets to enjoy these creamy Matcha Cheesecake Cups! Thanks to Liz from @lizsveganfoodshow, that person can be you! Liz’s superfood-powered recipe is festive for St. Patrick’s Day or any day of the year. Sunfood Matcha Powder is organic, buttery, and vibrant. Here’s how to make ‘em!

INGREDIENTS

CHEESECAKE:

  • 4 cup Sunfood Cashews
  • 6 cup boiling water
  • ⅓ cup coconut milk
  • 2 tbsp vanilla extract or bean paste
  • ¼ tsp salt
  • ½ cup agave or maple syrup
  • 2 tbsp Sunfood Matcha Powder

CRUST:

  • ½ cup rolled oats
  • ¼ cup water
  • 1 package Sunfood Almonds
  • Dash Sunfood Pink Himalayan Crystal Salt

METHOD

  1. Soak cashews in boiling water for about 2-3 hours.
  2. In a food processor add all crust ingredients and pulse until combined.
  3. Prepare a cupcake tin with cupcake liners and press 2 tsp of the crust mixture into the bottom.
  4. Use your fingers or the back of a small spoon to press them down.
  5. Strain the cashews and add the rest of the ingredients into a blender until smooth. Add only one tablespoon of the matcha and blend.
  6. Add the cheesecake mixture then pop in the freezer for about 1-2 hours until set. After set, move over to the refrigerator to keep chilled, but not frozen!
  7. Enjoy!


Check out @lizsveganfoodshow on Instagram for more fun recipes from Liz.