Mini Vegan Hojicha Ginger Cheesecakes (No-Bake & Gluten-Free)
Rated 5.0 stars by 1 users
Servings
12 mini cheesecakes
We’re calling it now: these Mini Vegan Hojicha Ginger Cheesecakes are about to become your new obsession. With a chewy almond-date crust, creamy cashew filling, and a swirl of toasty hojicha, they’re perfectly balanced - sweet, spiced, and just a little fancy. Oh, and they’re no-bake, gluten-free, and totally plant-based.
This recipe was created by the always-brilliant Lee of The Rogue Brussel Sprout, who knows her way around a dreamy dessert that’s as nourishing as it is delicious.
Ingredients
- 1 cup pitted dates
- ½ cup roasted almonds
- ¼ cup crystallized ginger (cubes or medallions)
- 2 tbsp dark chocolate chips or chunks (vegan if desired)
- 1 cup raw cashews
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- A few pinches of sea salt
- 1–2 tbsp water (as needed)
-
1 tsp Hojicha powder
- Optional toppings: extra crystallized ginger + dark chocolate
For the Crust:
For the Filling:
Directions
Place the cashews in a heat-proof bowl or glass measuring cup and cover with boiling water. Let them sit for 30 minutes to soften.
Combine the pitted dates, roasted almonds, and crystallized ginger for the crust in a food processor. Process until the mixture just begins to clump and can be pressed into a sticky ball.
Add the dark chocolate to the crust mixture and pulse the food processor just until the chocolate is evenly dispersed.
Add a heaping tablespoon of the crust mixture into each cup in a 12-cup silicone mini muffin pan. Press the mixture down firmly to create uniform, flat surfaces.
Drain the cashews in a colander.
To make the filling, combine the soaked and drained cashews, maple syrup, vanilla, and sea salt in a high-powered blender. Blend until the filling is rich and creamy, adding a tablespoon or two of water if needed to facilitate blending.
Using about half of the filling, add teaspoon-sized dollops onto the 12 crusts in the muffin pan.
Add the Hojicha powder to the remaining filling and re-blend until evenly incorporated.
Add teaspoon-sized dollops of the Hojicha filling onto the 12 crusts, swirling the white filling (without Hojicha) and brown filling (with Hojicha) together. Be careful not to over-fill the muffin cups.
If desired, garnish each mini cheesecake with a small piece of dark chocolate and a thin slice of crystallized ginger.
- 11. Place the muffin pan of mini cheesecakes in the freezer overnight.
Gently remove the cheesecakes from the silicone mini muffin pan. Store in a sealed container in the freezer for up to one week.
Before serving, let the cheesecakes warm up at room temperature for five minutes until the texture of the filling is rich and creamy.
Recipe Note
Metal Pan Variation:
Don’t have a silicone mini muffin pan? No problem, you can still make these mini vegan Hojicha ginger cheesecakes. Line each cup of a metal mini muffin pan with a paper liner to make removal easy after freezing.
Bread Pan Variation:
Don’t have a muffin pan? You can easily make these mini vegan Hojicha ginger cheesecakes in a bread pan instead. Start by lining the bread pan with several layers of plastic wrap. Follow the same sequence as above, adding the crust first, then half of the filling (without Hojicha), then the remaining half of the filling (with Hojicha). Cover the bread pan and freeze overnight. Then, using the sides of the plastic wrap, pull the cheesecake out of the pan. Make two cuts lengthwise and three cuts crosswise to create 12 portions.
Why We Love This Recipe:
It’s the best of both worlds - indulgent but wholesome. These cheesecakes are packed with nourishing ingredients like cashews, dates, and almonds, but still taste like a dessert you'd serve at a dinner party. The Hojicha adds a warm, nutty depth and plays beautifully with the chocolate and ginger.
What is Hojicha? (And Why You Need It in Your Life)
Hojicha is roasted green tea powder from Japan. It has a toasty, caramelized flavor with hints of espresso and almost no bitterness. With 12mg of caffeine per serving, it’s your new afternoon treat, post-dinner sip, or dessert ingredient hero.
✨ Hojicha Highlights:
- Just ~12mg caffeine per serving (the Japanese call it evening tea)
- Smooth, cozy, and gentle on digestion
- Organic, non-toxic, and ethically sourced from Japan
- Great for lattes, baking, smoothies & sipping solo
- Packed in home-compostable bags
- Gluten-free, vegan, and non-GMO
- Pairs perfectly with vanilla, chocolate, oat milk & toasted nuts
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