Peanut butter oat crust, topped with Matcha vegan cheesecake filling! A match made in healthy desert heaven. Zero sugar added, zero fat added, a healthy dessert that tastes good and is actually good for you!

difficulty level: intermediate

equipment needed: silicone molds, either mini muffin molds, or silicone cupcake molds. yes this is necessary. Due to no sugar and no fat added, using silicone molds is the only way these little beauties will release perfectly from their molds :) ...trust me i did try other options... not good ;)

prep time: 20

cook time: 12 min in oven, and overnight to freeze

what you need:

for crust:

  • 1/2 cup pumpkin seeds (or sunflower seeds)
  • 1 cup oats
  • 2 dates chopped
  • 2 tbsp peanut butter
  • 1 tsp stevia
  • 1/4 tsp salt
  • 1/4 cup + 1 tbsp full fat canned coconut milk (or coconut cream)
  • 1 vegan egg = 1 tbsp flax + 2.5 tbsp boiling water mixed and set aside
  • 1/4 tsp vanilla

for filling

  • 1/2 cup cashews quick soaked (pour boiling water over cashews and let sit uncovered for 1 hour)
  • 1/4 cup + 1 tbsp coconut milk full fat; i actually skim the coconut cream off the top and use that. since we are not adding any other fat this helps the creaminess. so do not shake your can of coconut milk, just open and scoop up the coconut cream.
  • 1 tbsp lemon juice
  • zest of 3/4 of a lemon
  • 1 1/4 tsp vanilla extract
  • 1 1/4 tsp stevia powder
  • 1 "vegan egg" = 1 tbsp of ground flax meal + 2.5 tbsp hot water, mix and let sit 5 minutes before using.
  • add the Matcha powder, start with 3/4 tsp, taste, then add up to 1/2 tsp more, or even a bit more according to preference. Matcha powder is strong stuff, so add a bit, whirl i blender, taste and adjust slowly. yes you can find Matcha on Amazon :)

what to do:

for crust:

  • preheat oven to 350 degrees
  • preheat non stick 12" pan on medium
  • toast pumpkin seeds and oats 7 minutes, stirring
  • put toasted seeds and oats and all other crust ingredients in food processor and whirl away until a dough ball forms. scrape sides and whirl again.
  • press crust into greased silicone molds, use finger tips. i used mini silicone cupcake molds, or muffin molds.
  • place silicone molds on baking tray and bake in oven for 12 minutes
  • remove and let cool at least 20 minutes

for filling:

  • place all ingredients except matcha in blender
  • start whirling away, if blades are not moving through mixture, add 1 tbsp water and continue blending, and another tbsp coconut milk if needed.
  • taste, adjust with more zest or more stevia or more vanilla, then add a bit of Matcha (as described above) , blend for 1 minutes, taste and keep adding Matcha to your preference, blending 1 minute after each adjustment.

Assembly:

  • place cooled crust silicone molds on a flat tray or plate
  • carefully pour about a table spoon (if using mini molds) and a bit in molds. you will have too much crust left over without enough filling. all good we will use this ;)
  • gently tap the tray the molds are on until mixture is evenly spread in mold, then tap some more to push air bubbles out.
  • place tray level in freezer, let freeze overnight
  • immediately upon removing mini cakes from freezer, un-mold them by gently flipping molds inside out. you must do this while the little cheesecakes are still fully frozen... otherwise a mess will happen.
  • take the left over unused crusts and crumble them up in a bowl. use this to sprinkle on top, and even serve the little cakes on. I added dark chocolate chips on top of the little cakes, you can add raspberries, pistachio dust... play around with it :)

i highly suggest to give some to friends and neighbors... cause yes they are healthy, but you do not want to be "left alone" with the whole batch, just saying ;)