Matcha, matcha, matcha!

These matcha no bake cheesecake bites are super delicious and ready for any party, holiday occasion, or Friday night movie night. They are easy to make and don’t require any baking.

Matcha no bake cheesecake bites are bite-sized versions of the classic cheesecake dessert flavored with matcha, a vibrant green tea powder. If you’re looking for a taste of matcha and a delicious and easy-to-eat treat, then you’re in the right place!

There are two main ways to make matcha cheesecake bites: baked and no-bake. Baked matcha cheesecake bites have a crumbly crust, while no-bake bites have a more chilled and creamy texture. We’re going with the no bake option for that creamy and refreshing bite of match infused cheesecake.

What is matcha?

Have you noticed the craze around matcha lately? I have too, which is why I’ve got packets of unused matcha powder laying around my cupboard. So I decided to hop on the matcha band wagon and use it up. Matcha is a finely ground powder made from specially grown and processed green tea leaves. It’s traditionally used in Japanese tea ceremonies, but it’s become popular worldwide for its health benefits and versatility. Matcha is high in antioxidants and may offer benefits like protecting against cell damage and lowering the risk of certain diseases.

Matcha can be used in a variety of ways. Such as in smoothies, lattes, teas, baked goods, and even some savory dishes. Watch this space for more matcha recipes to come. There’s a latte good matcha recipes to create!

Ingredients

For the matcha filling:

Organic Matcha Powder:
Coconut Cream (or full fat coconut milk):
Coconut Oil
Lemon Juice: I always recommend freshly squeezed lemon juice if you have lemons laying around, but bottled lemon juice always works too.
Maple Syrup: Any brand will work.
Cashews: Raw and unsalted.
Vanilla Extract
Sea Salt: Fine sea salt instead of course sea salt.

For the Crust:

Dates: These should be medjool dates (pitted). Or remove the pits from any unpitted whole dates
Whole Almonds: Raw and unsalted.
Coconut Flakes
Coconut Oil: This is for greasing your tins or pan if you’re not using silicon molds.

How to make matcha no bake cheesecake bites

Boil the cashews for 10 minutes, then let them rest in the hot water for an additional 20 minutes. Or soak overnight.
In a food processor, blend the dates until they start to stick to the sides of the food processor.
Add the almonds and coconut flakes to the food processor and blend on high for 2-3 minutes or until the mixture starts to come together.
In a separate blender, (yes you need both the food processor and blender for this recipe, sorry!) blend together the coconut cream, coconut oil, lemon juice, maple syrup, cashews, vanilla and sea salt. This is everything except the matcha. Blend until smooth.
Remove 1/3 -1/2 cup of the batter and set aside for decorative purposes. If you don’t want the decorative swirl, then skip this step.
Add the matcha to the blender and blend for 1-2 more minutes, or until the batter turns completely green.
Prepare your bite sized tins. I used a rectangular silicon mold for mine, but any 2-3 bite sized tin will work.
Grease your baking tins if needed. Scoop out about 1-2 tbs (dependent on the size of your baking tins) of the crust mixture into each tin. Use your finger or the back of a spoon to press down the crust mixture into the tin.
Fill your tins 3/4 full with the matcha batter (the green batter).
If you’re going for the decorative swirl, fill the remaining space of your tins with the non-matcha batter (this will be the white batter).
With a toothpick, make small circles and swirls through the top of the cheesecake bites. You’ll start to see the white and green batter become a little mixed at the top.
Next, place the tins in the freezer for 4 hours to set.
When you’re ready to serve, take them out of the freezer and place them into the fridge for 2 hours before eating. Or leave them out on a countertop for 10-15 minutes before serving.