Hey there, fellow food adventurers!
Guess what? I've been on a little holiday escapade, soaking up the sun and recharging my batteries. But don't you worry, I didn't forget about you! Before I jetted off, I whipped up something truly special that I just had to share: Vegan Matcha Coconut Cheesecakes!
These aren't just any cheesecakes; they're a creamy, dreamy blend of tropical coconut and earthy matcha, creating a flavor explosion that'll make your taste buds sing. And the best part? They're super easy to make and require absolutely no baking!
Imagine this: a crisp, coconut-kissed oat base, topped with a luscious, melt-in-your-mouth coconut filling, all infused with the vibrant green goodness of matcha. It’s like a little bite of Zen, perfect for any occasion, or even just a cheeky treat for yourself.
Key Ingredients: The Magic Makers
Coconut Butter: This is where the magic happens! It’s what gives these cheesecakes their incredibly creamy texture. You can buy it ready-made, or, if you are feeling adventurous, make your own by simply blitzing desiccated coconut in a food processor until it turns into smooth butter. It's so easy, and a whole lot cheaper!
Vegan White Chocolate: I went with a 'Free From' bar from the local supermarket, but any vegan white chocolate will do the trick. It adds a touch of sweetness and extra creaminess.
Icing Sugar: This gives the best texture, but you can also sub with maple syrup if you are avoiding processed sugars. Just be aware it might change the colour and texture a little bit.
Matcha Powder: The star of the show! Matcha adds a beautiful colour and a slightly bitter note that balances the sweet coconut perfectly. Not a matcha fan? No problem! Try a touch of instant coffee or freeze-dried raspberry powder instead.
Let's Get Cooking! (Well, Not Really…)
These cheesecakes are so easy to make, it’s practically a crime! You’ll need a muffin tin and a few simple ingredients.
The Base:
- Combine rolled oats, desiccated coconut, almond flour, salt, maple syrup, and coconut oil.
- Press this mixture into muffin holes and bake for 10-11 minutes until golden and crisp, then let them cool.
The Filling:
- Melt coconut butter and vegan white chocolate.
- Blend silken tofu, icing sugar, and plant milk (skip milk if using maple syrup) until silky smooth.
- Combine melted ingredients with the tofu mixture and blend again until everything is incorporated.
- Divide the filling among the muffin bases.
- Set aside some white filling, then mix matcha into the rest.
- Top each cheesecake with a swirl of the white filling.
- Refrigerate for at least 2 hours, or overnight for the best results.
- Gently pop those beauties out of the tin, and you are done!
Tips and Tricks
- Don't worry too much if the base seems a little loose; it'll crisp up in the oven.
- For the best flavor, use high-quality matcha powder.
- These cheesecakes freeze like a dream, so you can make a big batch and enjoy them whenever a craving strikes.
- If you want an extra hint of flavour, try using toasted coconut flakes in the base or as a garnish.
Share Your Creations!
I'm absolutely buzzing to see your takes on this recipe! If you give it a go, make sure to tag me on social media. Let's spread the matcha love! #HealthyEating #VeganDesserts #EasyRecipes #MatchaMagic #CoconutCheesecake #PlantBased #GuiltFreeTreats
Until next time, happy cooking (or not cooking!) and happy healthy eating!
Ingredients:
For the Base:
- 50g fine porridge oats
- 20g desiccated coconut
- 12g almond flour
- Pinch of salt
- 30ml maple syrup
- 24g coconut oil
For the Filling:
- 150g coconut butter (melted)
- 100g vegan white chocolate
- 80g icing sugar OR 150ml maple syrup
- 200g silken tofu
- 120ml plant milk (only with icing sugar)
- 1.5 tsp matcha powder
Method:
Base:
- Preheat oven to 170°C and line a muffin tray.
- Combine base ingredients and press into muffin holes.
- Bake for 10-11 minutes and cool completely.
Filling:
- Melt coconut butter and chocolate.
- Blend tofu, sugar (or syrup), and milk (if using) until smooth.
- Combine with melted ingredients and blend.
- Set aside some white filling, then mix in matcha.
- Divide the matcha filling into muffin cases.
- Dollop with white filling, swirl with a toothpick.
- Refrigerate overnight, remove gently from the tin, and enjoy.
Notes:
- Standard muffin tray used (7cm diameter top, 5cm base).
Nutrition (per cheesecake):
- Calories: 310
- Sugars: 20g
- Fats: 20g
- Saturates: 16g
- Proteins: 4g
- Carbs: 29g