Best Bites: Mini matcha cheesecake

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This healthy twist on your favorite dessert is the perfect way to start the new year off right. Made with matcha, which is chock full of antioxidants, and healthy substitutes to your traditional cheesecake ingredients, such as walnuts and hemp seeds for the vegan crust, you can indulge guilt-free without worrying about your New Year's resolutions. Trust us, these mini matcha cheesecakes taste just as good as they look! 

Ingredients:

Vegan Cheesecake Crust:

  • 1 cup pitted medjool dates
  • ¾ cup walnuts
  • ¼ cup hemp seeds

Hempseed Matcha Cheesecake:

  • ¾ cup soaked cashews
  • 1 cup hemp seeds
  • 2 tbsp matcha
  • ¼ cup lemon juice
  • ½ cup maple syrup

Chocolate Drizzle:

  • 3 tbsp coconut oil
  • 2 tbsp cacao powder
  • 1 tbsp maple syrup

Recipe:

Vegan Cheesecake Crust:

  1. Put pitted medjool dates in a blender and blend until they form a mushy ball. Remove dates from the blender and set aside.
  2. Blend together the walnuts and hemp seeds until they form a grainy texture.
  3. Add in the dates and blend evenly until evenly incorporated. The mixture should stick together when you pinch it.
  4. Spread a tablespoon of the crust mixture into the bottom of each muffin tin to form the crust. Set aside.

Hempseed Matcha Cheesecake:

  1. Blend all of the cheesecake ingredients until they form a creamy consistency.
  2. Divide the cheesecake mixture into the muffin tins, that are already lined with the crust.
  3. Cover the tin with plastic wrap and freeze for 4 hours.

Chocolate Drizzle:

  1. Melt all the ingredients together.
  2. Drizzle over the hemp seed matcha cheesecakes!
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