MINI MATCHA CHEESECAKE RECIPE + BENEFITS OF MATCHA
I have never been a coffee drinker. I often wish I was though because of it’s prevalence in our culture and all the amazing health benefits. But, as I often remind myself (after stealing sips from my guy’s especially pretty looking cups of coffee in hopes that maybe this time I’ll like it), it’s just not for me. But that’s fine because I truly love teas. And tea too boasts tons of healthy attributes. I love the endless tea varieties, from the complex and unusual to the standard and traditional teas. There is however an unrivaled, ultimate queen of teas: matcha. I love it the plain, traditional way, the modern matcha latte all blended up adaptogens, in smoothies, and basically anywhere I can try to sneak it in. Case in point, these Matcha Cheesecake Bites. They are vegan and paleo and supped up by the addition of nutrient packed matcha powder.
What is Matcha?
Matcha is a green tea but more powerful because unlike all other teas the leaf is ground to a fine powder, which is then ingested while drinking. This essentially means that you get all of the nutrients available from the leaf rather than what you would get just from steeping the leaf like when using tea bags or loose leaf blends. One cup of matcha is the equivalent of drinking 10 cups of regular brewed green tea.
Health Benefits of Matcha
– Super high in antioxidants and polyphenols.
– Supports a healthy metabolism and ability to burn fat for energy.
– Has caffeine which helps with energy and focus but is less likely to give people the jitters who may experience this with other caffeinated beverages.
– High amounts of antioxidants reduces inflammation.
– Contains chlorophyll which is a powerful detoxifier and can help with the elimination of heavy metals.
– All the above attributes of matcha like high antioxidants, chlorophyll, polyphenols can lower blood pressure and can be anti-aging.
Sounds Magical, Any Negatives?
Yes. While matcha has some amazing health benefits it is extremely important to buy good quality and responsibly sourced varieties. Lower quality matcha powders tend to contain high amounts of lead. I recommend buying only organically grown matcha and brands that are imported from Japan. I recently tried Soar Organics Matcha and found the quality to be very good.* It meets my above criteria.
Ways to Use Matcha:
Traditionally it is blended with a matcha wisk. Here is a good how-to video. For more modern matcha latte ideas check out my instagram! I drink a blended matcha with lots of healthy goodies every morning and am quite literally obsessed and post the recipes frequently.
It’s also great in smoothies!
But, here’s a way more creative dessert recipe with matcha!
These are an amazing healthy treat that were devoured in only 2 days after I made them. They are low in sugar, high in healthy fats, vegan, and paleo. Plus they are spiked with matcha tea making them an extra healthy dessert.
Matcha Cheesecake Bites
vegan, paleo, raw, gluten free, grain free, low sugar, no refined sugar, high fat
These mini cheesecakes are the epitome of a healthy treat. They are easy to make, will keep well in the freezer and taste amazing. They are vegan, paleo, raw, gluten free, grain free, and relatively low in sugars! Plus they are spiked with matcha powder adding a touch of pizzazz but a ton of health benefits.
- 3/4 cup raw almonds
- 1/2 cup coconut flour
- 3 tbsp coconut oil
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp coconut nectar
- 2 cup raw cashews soaked overnight
- 1/2 cup full fat coconut milk shaken
- 1/4 cup coconut oil melted & cooled
- 1/4 cup coconut nectar
- 3 tbsp lemon juice freshly squeezed
- 1 tbsp vanilla
- 1 1/2 tsp matcha powder organic strongly encouraged
Soak the cashews in filtered water overnight or for at least 4 hours
Make the crust by adding all the ingredients to a food processor or high powered mixer and blend in short bursts until a sticky dough forms.
Line a muffin tin with 12 muffin liners. Equally distribute the dough into the base of the muffin liners and press down firmly to form a solid crust. Place in freezer while making the cheesecake layer. Wipe down the inside of the food processor/blender.
Drain the cashews into a mesh strainer and rinse well.
Add all the cheesecake layer ingredients (except the matcha powder) into the food processor/blender and blend for about 2 minutes or until a soft and super creamy texture forms. Taste and adjust to your preference by adding more lemon or coconut nectar.
Pour 1/2 of the cheesecake mixer into a bowl. Then evenly distribute into the muffin liners over the crust, smoothing out the surface with a spoon or rubber spatula. Let firm in freezer for about 10 minutes.
Meanwhile, add the matcha powder to the cheesecake mix and blend until evenly distributed. After the first layer has chilled a bit, evenly distribute the matcha mix over the white cheesecake layer, again smoothing out the surface.
Return to freezer to let set completely. About 2 hours. Then place in lidded container and store in freezer until ready to eat. When ready to consume remove from freezer and let temper at room temperature for about 10-20 minutes.
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @sunnysidegreens and use #sunnysidegreens.