No Bake Matcha Cheesecake Bites

Servings: 12
Time: :10 prep. 4-6 hours to freeze


  • 2/3 cup coconut cream
  • 1/3 cup Unsweetened milkadamia
  • 1 tsp Mizuba culinary matcha
  • 1.5 cups raw cashews soaked or boiled for 5-minutes
  • 1/2 cup maple syrup
  • 1 lemon juiced
  • 1 cup pecans
  • 1 cup pitted dates


  • To make the crust, blend dates in the food processor until they form a ball. Set aside, then blend the pecans until they’re ground up completely. Add the dates back in and blend until it combines to make a crust.
  • Blend the rest of the ingredients in the blender until smooth.
  • Prep a muffin tin by greasing it or using muffin liners. Add 1 tbsp of the crust into each well of the muffin pan. Make sure to press it down firmly.
  • Distribute the cheesecake mixture evenly among all of the mini crusts.
  • Freeze for 4-6 hours. Use a knife to gently remove.
  • Serve and enjoy!


  • If you freeze for longer than 6 hours. Let them thaw for 10 minutes before trying to get them out of the muffin pan (this is only if you didn’t use liners).
  • Store in freezer for 1-2 weeks in an air tight container or in the muffin pan with plastic wrap covering it.

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