Matcha Cherry Cheesecake Pots

In the summer months I love creating light, delicious desserts that don’t take ages to make and and can simply be whizzed up, thrown together and left in the fridge. Which is where this easy recipes comes in, which couples matcha and cherry to create a vibrant combination of colours, while silken tofu is the key ingredient to achieve a creamy filling on top of an oaty base.

A great vegan / dairy-free alternative, silken tofu is super high in protein and flavourless so it’s great for using in desserts or other sweet things along with other ingredients. I used Vivo Life’s MAGIC matcha blend (which is actually a coconut latte mix but works so well in this recipe) but feel free to use a plain matcha powder. Blueberries can be subbed for cherries or other berries, and to make it even more indulgent, why not drizzle over some dark chocolate?

Ingredients:

For the base –

  • 100g rolled oats (I used Quaker oats)
  • 2 tablespoons coconut oil, melted (I used The Groovy Food Company)
  • 2 tablespoons maple syrup

For the matcha cream –

  • 1 x 350g pack silken tofu
  • 3 tablespoons maple syrup
  • 3 tablespoons matcha powder (I used Vivo Life Magic matcha mix)
  • ½ teaspoon vanilla extract

For the cherry topping –  

  • 100g frozen cherries
  • 2 tablespoons maple syrup

Get making!

  1. First make the base: Mix together the oats, coconut oil and maple syrup until combined then divide between 3-4 individual pots or ramekin dishes and fill up to ⅓. Press down and chill.
  2. Add the silken tofu to a blender or food processor (I use my Ninja Kitchen Nutri Ninja) with the maple syrup, matcha and vanilla and whizz up until combined and smooth. Spoon over the base of each pot to reach almost the top and chill for at least 1 hour.
  3. Place the cherries in a pan with the maple syrup and simmer for 8-10 minutes until they are soft and a syrup has formed. Allow to cool then spoon over each pot. Chill for a further 30 minutes at least then enjoy!