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Mini Matcha & Lime Cheesecakes


Cheesecake Crust

  • 1 cup raw almonds
  • 1 cup shredded coconut
  • Pinch salt
  • 1 tbsp Matcha


  • 1 cup raw cashews, soaked overnight
  • 1 can full fat coconut cream, chilled
  • ¼ cup Cocobella Straight Up coconut water
  • 4 tbsp lime juice
  • Zest of 1 lime
  • ¼ cup coconut oil, heated
  • 1/3 cup maple syrup (or to taste)
  • 1 tbsp Matcha


1-2 trays silicone moulds


Add all crust ingredients into a blender or food processor. Process on a low speed until the almonds and coconut release their natural oils, and form a mixture that sticks together. Press the mixture into the bottom of the moulds and place into the fridge.

In the meantime, add all filling ingredients except for the matcha into a blender. Blend on low and gradually increase the speed once mixture begins to break down. Blend until you’re left with a smooth, lump-free and creamy batter. Pour the batter into the moulds, leaving space for the matcha layer. Place onto a tray and allow mixture to set in the freezer. You should have around half the mixture left-over.

Once first layer has set, add the matcha into the remaining cheesecake batter and blend. Pour to fill the moulds and place into the fridge.

When the cheesecakes are set, decorate and enjoy!

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