Mini Matcha “Cheesecakes”

These individual vegan “cheesecakes” are flavored with matcha and sweetened with maple syrup. Look for powdered matcha in specialty tea shops.

  • Prep Time: 25 minutes
  • Cooking Time: 5 minutes
  • Total Time: 30 minutes (+ 2 hours chilling time)
  • Serves: 12
  • Skill level: Beginner
  • Dairy-Free, Egg-Free


  • Crust:
  • 1/2 cup crushed vanilla wafers (about 10 wafers)
  • 1 tbsp packed brown sugar
  • Pinch salt
  • 2 tbsp melted coconut oil


  • Filling:
  • 1 cup cashews, soaked (see Tip)
  • 3/4 cup Ripple Half & Half Vanilla
  • 2/3 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1 tsp matcha powder


  • Garnish:
  • 1/2 tsp matcha powder
  • 12 raspberries


  1. Preheat oven to 350°F. Line 12 muffin cups with paper liners.
  2. Crust: Mix together vanilla wafer crumbs, brown sugar and salt; stir in coconut oil until moistened.
  3. Divide among muffin cups, pressing mixture firmly into bottom of paper liners. Bake for 5 to 7 minutes or until lightly golden.
  4. Filling: In blender or food processor, blend soaked cashews, Ripple Half & Half Vanilla, coconut oil, maple syrup and matcha until very smooth.
  5. Spoon filling into muffin cups. Refrigerate for 2 to 4 hours or until firm.
  6. Garnish: Sprinkle with matcha powder and top with raspberries.


– To soak cashews, place in bowl and add enough cold water to cover;
let stand overnight to soften. Drain and use as directed.
– Garnish with chopped fresh mango or toasted coconut if desired.

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