Minilla vanilla cheesecakes with berry powder and matcha

January 14, 2018



For the base:

  1. 3/4 cup oats

  2. 1/2 cup dates

  3. 1 tbs Terrasoul coconut oil

  4. Pinch of Terrasoul himalayan pink salt

  5. 1 tsp matcha powder


For the cheesecake:

  1. 1 cup soaked cashews (soaked for 4 hours in water)

  2. 2 tbs Terrasoul coconut oil

  3. 1/4 cup canned coconut milk

  4. 3 tbs agave

  5. Dash of vanilla extract

  6. Pinch of Terrasoul himalayan pink salt


For the berry layer:

  1. 2 tbsp coconut cream

  2. 1 1/2 tbs agave

  3. 2 heaped tsp Arctic Berry powder (Cranberry, or Lingonberry)



  1. Add the oats into a food processor and pulse for a few seconds to break them down slightly.

  2. Add in the remaining base ingredients and blend until everything is well combined.

  3. Divide the mixture into cupcake cases and firmly press down to create a smooth base. Place these into the freezer to set.

  4. Blend together all of the cheesecake filling ingredients in a food processor or high speed blender until smooth and creamy.

  5. Pour the cheesecake filling over the top of the base layers and return them to the freezer for a few hours to set.

  6. For the berry sauce, combine the ingredients and mix well. Remove the cheesecakes from the cases and drizzle with a little of the sauce.

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