Matcha Vegan Cheesecake (Edit recipe)

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PREP TIME

20 minutes

COOK TIME

Chill time: 8 hours

INGREDIENTS

15

Serves: 12

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Ingredients

Crust

Filling

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place all the crust ingredients into a food processor and blitz until mixture begins to come together and there are no large pieces left. Set aside.
  2. Melt Pascha White Baking Chips.
  3. In the same food processor add the cashews, melted Pascha White Baking Chips, maple syrup, coconut oil, salt and coconut milk.
  4. Remove half of the filling and set aside. To the other half, add matcha powder based on your taste preferences.
  5. Place a small round of parchment paper in the bottom of each muffin tin. Press a spoonful of the crust mixture into the bottom of each. After that, add a spoonful of the filling mixture without matcha. Allow to set in the freezer for about 15 minutes. Once set, add a spoonful of the filling that includes the matcha powder. Allow to set in the fridge overnight.
  6. If desired, top with whipping cream, icing, or reserved cashew filling.
  7. ENJOY!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:394
Fat:33 g
Carbohydrates:21 g
Protein:6 g
Cholesterol:0 g
Sodium:90 mg
Fiber:1 g
Sugars:11 g
Calculated per serving.
Cakes Dairy Free Egg Free Gluten Free Nightshade Free Pescetarian Plant Based Shellfish Free Vegan Vegetarian

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