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Cheesecake parfait topped with berries.
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No Bake Matcha Vegan Cheesecake Parfaits

These easy no bake Matcha Vegan Cheesecake Parfaits are packed with ginger flavour and perfect for easy entertaining during the holidays and Christmas.
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 614kcal

Ingredients

  • ¼ c all bran flakes cereal
  • ¼ cup vegan gingersnap cookie crumbs I like Mary’s Gone Crackers
  • 1 cup almond flour
  • 1 tbsp maple syrup
  • 1 tbsp vegan butter melted
  • Filling:
  • 2 cups Vegan cream cheese softened
  • 1 cup coconut cream from the top of coconut milk cans 2 cans
  • 2 ½ tbsp matcha powder
  • 1 tbsp maple syrup or more to taste
  • 1 tsp ground ginger
  • Topping:
  • 5 tbsp candied ginger minced
  • 5 tbsp minced pistachios
  • Raspberries

Instructions

  • To a mini food processor, mix together the cereal, vegan gingersnaps, almond flour, maple and a little vegan butter. Set aside.
  • Clean out the food processor and puree the vegan cream cheese with the coconut cream from the top of coconut milk cans, matcha, maple, and ground ginger. You can add as much maple as you like.
  • To assemble, press a little of the ginger crust into the bottoms of some mini mason jars and pipe the cheesecake filling on top. To finish, I garnish the vegan cheesecake parfait off with a little candied ginger, raspberries and pistachios.

Nutrition

Calories: 614kcal | Carbohydrates: 35g | Protein: 16g | Fat: 51g | Saturated Fat: 21g | Sodium: 352mg | Potassium: 235mg | Fiber: 10g | Sugar: 17g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 4mg