Recipes.

Heavenly Hemp + Matcha Cheesecake Cups

By Chelsea McCallum


Photo by: Ella Martin
  • 12 servings
  • Prep - 4 hours 30 mins
    Cooking - 5 mins
  • Total - 4 hours 35 mins
Photo by: Ella Martin

Packed with superfood superstars like hemp and matcha, these naturally sweetened cups of goodness will go down a treat. The hemp hearts and green tea powder are a matcha made in heaven!  

Servings: 12
Preparation: 4 hours 30 mins
Cooking: 5 mins

Ingredients

  • Coconut oil, for greasing.
  • 3/4 cups shelled pistachios or hazelnuts.
  • 3/4 cups desiccated coconut.
  • 3/4 cups almond meal.
  • 90 g unsalted butter, softened.

Hemp + Matcha Cheesecake

  • 3/4 cups cashews, soaked for 30 minutes or overnight.
  • 1 cup hemp seeds.
  • 3/4 cups full-fat coconut cream.
  • 1 teaspoon matcha powder.
  • 1 lemon, juiced.
  • 1/2 cup (125ml) rice malt syrup.
  • 4 squares 85% dark chocolate, melted (optional).

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3 and grease a 12-hole muffin tin with coconut oil. To help with removing the Matcha Cheesecake Cups from the tin, cut rectangular strips of baking paper approximately 1cm wide, making sure the strips are long enough to pull the cups out of the tray. Place in each muffin hole and set the tray aside.
2. To make the cheesecake base, blitz nuts in a food processor or using a stick blender until semi-fine. Add desiccated coconut, almond meal and butter and rub with your fingers to make a crumbly dough. The more you rub, the more you'll release the oils in the nuts and achieve the right consistency.
3. Press into the muffin tins, covering the base and walls to an even thickness (about 5mm). The tabs of the baking paper strips should be sticking out. Bake for 10 minutes until starting to turn golden. Remove from the oven and allow to cool completely in the tin.
4. Meanwhile, blitz ingredients for Hemp + Matcha Cheesecake until creamy. Evenly distribute mixture into the cooled cheesecake bases. Place muffin tin in the freezer for four hours, or until set.
5. Drizzle melted chocolate over Heavenly Hemp + Matcha Cheesecake Cups and freeze for a further 15 minutes before serving.


Note

Dairy-free option: Substitute butter in cheesecake base for coconut oil.

Packed with superfood superstars like hemp and matcha, these naturally sweetened cups of goodness will go down a treat. The hemp hearts and green tea powder are a matcha made in heaven!

Ingredients

  • Coconut oil, for greasing.
  • 3/4 cups shelled pistachios or hazelnuts.
  • 3/4 cups desiccated coconut.
  • 3/4 cups almond meal.
  • 90 g unsalted butter, softened.

Hemp + Matcha Cheesecake

  • 3/4 cups cashews, soaked for 30 minutes or overnight.
  • 1 cup hemp seeds.
  • 3/4 cups full-fat coconut cream.
  • 1 teaspoon matcha powder.
  • 1 lemon, juiced.
  • 1/2 cup (125ml) rice malt syrup.
  • 4 squares 85% dark chocolate, melted (optional).

Directions

1. Preheat oven to 160°C/325°F/Gas Mark 3 and grease a 12-hole muffin tin with coconut oil. To help with removing the Matcha Cheesecake Cups from the tin, cut rectangular strips of baking paper approximately 1cm wide, making sure the strips are long enough to pull the cups out of the tray. Place in each muffin hole and set the tray aside.
2. To make the cheesecake base, blitz nuts in a food processor or using a stick blender until semi-fine. Add desiccated coconut, almond meal and butter and rub with your fingers to make a crumbly dough. The more you rub, the more you'll release the oils in the nuts and achieve the right consistency.
3. Press into the muffin tins, covering the base and walls to an even thickness (about 5mm). The tabs of the baking paper strips should be sticking out. Bake for 10 minutes until starting to turn golden. Remove from the oven and allow to cool completely in the tin.
4. Meanwhile, blitz ingredients for Hemp + Matcha Cheesecake until creamy. Evenly distribute mixture into the cooled cheesecake bases. Place muffin tin in the freezer for four hours, or until set.
5. Drizzle melted chocolate over Heavenly Hemp + Matcha Cheesecake Cups and freeze for a further 15 minutes before serving.

Note

Dairy-free option: Substitute butter in cheesecake base for coconut oil.

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