Move over dairy laden cheesecake, we got a new competition in town and it is the cutest bite-sized dessert recipe you will ever see. These black sesame matcha raw cheesecake bites are not only healthy, they are so delicious. Made with pure matcha powder and flavorful black sesame seeds, this raw vegan cheesecake recipe is crazy good.
On the contrary of the vast American population, I’ve actually never been a huge fan of cheesecake (insert gasp here). I know, I know I’m crazy. But it’s just too heavy for me – thanks to all the dairy that goes in there. If you’ve never made a cheesecake before, you’d be shocked at how much cream cheese goes into that classic dessert recipe.
While I’ve never made a cheesecake personally, my mom would make one for my brother every year on his birthday and I remember seeing what goes into a cheesecake, which reaffirmed my dislike for it. Until I met a raw vegan cheesecake that is.
Black sesame seeds may be harder to find in the grocery store, but white sesame seeds can be substituted with very little to none taste difference. The only difference is black sesame seeds have their husk in tack while white sesame seeds have them removed.
The aroma and flavor of black sesame seeds is slightly stronger, but personally, I don’t notice a big difference. Both black and white sesame seeds contain essential vitamins and minerals so either way you are winning with this superfood dessert recipe! Now it’s time to get your hands on these black sesame matcha raw cheesecake bites.
Most people are turned off by the term “raw vegan” because it just sounds uber healthy… I get it,Ā but raw desserts really just mean no bake. The key ingredient to a vegan cheesecake is cashews. After cashews are soaked in water, you can put them in a blender or food processor and they become this heavenly creamy consistency – similar to cheesecake! Cashews are a common substitute in vegan baking and cooking and is a key player in vegan cheesecake recipes.
Matcha is a popular superfood these days and it’s not only tasty to drink, but it’s delicious in desserts. Matcha powder is a more potent version of green tea and is loaded with a ton of health benefits. While popular in Asian cultures, it’s certainly picking up popularity in the States and I get the hype. I love the subtle taste it adds to desserts. Paired with the black sesame seeds, the flavor combo is magical.
You can order a good Matcha green tea from Amazon to make this raw cheesecake bite recipe. You can use matcha green tea powder to make lattes, add to smoothies, or drink by itself!
This matcha cheesecake recipe is perfect for warmer months since there’s no baking required! They are great to store in the freezer for a healthy sweet treat. With all nutritious ingredients, you can’t feel guilty about this dessert recipe!
If you tried this vegan matcha cheesecake recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Related: Raw cheesecake bitesĀ and mini chai spiced pumpkin pies
Black Sesame Matcha Raw Cheesecake Bites
Ingredients
For the base:
- 1/4 cup black sesame seeds
- 1/2 cup dates soaked in water for 10 minutes roughly 12 dates
- 1/2 cup walnuts
For the filling:
- 1 cup cashews soaked for at least 6 hours*
- 1/2 cup can coconut milk (put in fridge overnight before use**)
- 1/4 cup agave nectar (can substitute with honey if not vegan)
- 2 Tablespoons coconut oil slightly melted
- 1 Tablespoon matcha powder
Tools:
- Blender or food processor
- Mini cupcake tin
Instructions
- Soak dates in warm water for 10 minutes
- Remove from warm water and put dates in blender or food processor with walnuts
- Pulse until ingredients are in tiny pieces. Do not blend until completely smooth.
- Remove from food processor and put in small mixing bowl. Fold in sesame seeds
- Spoon mixture into bottom of a mini cupcake tin. Press down with fingers
- Rinse out the food processor and add cashews, coconut milk, coconut oil, and agave
- Blend until cashews are completely smooth
- Remove from food processor and put in a bowl
- Scoop about 1/4 cup of cashew mixture in a separate small bowl
- Add matcha powder to the small bowl and mix well
- Pour mixture without matcha over the base in cupcake tins
- Spoon 1 teaspoon of matcha mixture on top
- Using a toothpick, swirl in matcha mixture
- Freeze for 3 hours or overnight. Store in the freezer
Notes
** The coconut cream separates from the milk when cold. I use the cream in my recipe for a more creamy texture. Save the milk to use for smoothies or other recipes!
Nutrition
Notes:
* A fast method for soaking cashews is to put them in a glass cup and pour boiling water over them. Let set uncovered for 1 hour.
** The coconut cream separates from the milk when cold. I use the cream in my recipe for a more creamy texture. Save the milk to use for smoothies or other recipes!
Please note this post may contain affiliate links which do not impact the cost to you but gives me a small commission. Thank you for your support!
DID YOU LIKE THIS RECIPE? GIVE IT A STAR RATING BELOW!
Yum!
I’ve been meaning to try matcha and this might be the recipe I need to try it on! I”m not a huge fan of walnuts… can I use another type of nut?
This would be the PERFECT recipe to try matcha on š Pecans or almonds would make a great sub!