Matcha Cheesecake Cups

Wow! So I’ve made this recipe twice already and thus far they’ve been a smashing success I must admit. If you’re like me and you are obsessed with all things green, then you will love matcha if you don’t already!  Matcha is a powerful Japanese type of ceremonial tea with numerous health benefits.  Think of it as green tea X1000!   Research that shows that catechins, or antioxidants are 137 times greater than the amount of EGCG available from China Green Tips green tea, and at least three times higher than the largest literature value for other green teas. Well these catechins ECGCs are amazing for you. These polyphenols  act as a powerful anti-inflammatory agent and fight against cancer, while also helping weight loss. University of Kansas researcher Dr. Mitscher says, “I’m not making any claims, but, used in conjunction with a healthful diet and exercise program, it’s like an insurance policy. It increases your odds of avoiding or postponing diseases associated with free radicals.” Talk about a SUPER superfood!

Anyways so one afternoon a few weeks ago I thought to myself why not make something with the matcha and ingredients I have left in my pantry? It was a bag I bought on amazon and luckily I still had some left and voila the idea for these matcha cups was born! Now it’s good to go for a higher grade Matcha but sometimes they can go up to £20 or more so I’ll leave it up to you but there are plenty to choose from online. In order to find a good quality matcha you want the green to be bright – almost neon like, that tells you it’s of good quality.

These Matcha raw desserts are date free, gluten free, sugar free, dairy free and downright yummy.

If you choose to make them let me know what you think and please tag The Vinyl Veggie. Also feel free to adjust the amount of sweetness accordingly. The recipe for these are not too sweet so feel free to add more or reduce the amount of carob syrup you use.


matcha cup bottom layer

Bottom layer:
1 tablespoon of carob syrup
5 almonds & 5 cashews – soaked
1/2 cup of buckwheat porridge (dry)
2 tablespoons of chia
1/2 banana

Mix these ingredients together. If you  have a food processor even better and place into tiny round moulds. Freeze for 20 minutes

Middle layer: Tahini

1 tablespoon of coconut oil melted
1/2 tablespoon of tahini
1 tablespoon of carob syrup
1/2 teaspoon of cinnamon
1/2 teaspoon of vanilla
1/2 cup of soaked cashews


Mix well with hand blender. Gently form second layer. Put in freezer for twenty minutes or as long as it takes till its firm to the touch.

Top layer: Matcha

1 teaspoon of Matcha
1 teaspoon of green detox powder by Inspiralled or Chlorella or Spirulina on its own 1 tablespoon of carob syrup
1/2 teaspoon of vanilla                                                                                                                           1 tablespoon of water
1/2 cup of soaked cashews

Mix together well with handheld  mixer or blender. Gently put top layer and freeze overnight. These should make about 6-7 big cups to enjoy at your leisure and should be ready by the next day! Enjoy!





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