Wild Blueberry Matcha Cheesecake Cups

A creamy, no-bake dessert bursting with wild blueberries, vanilla, and ceremonial matcha. Perfect for entertaining or as a nourishing afternoon treat.

Serves 4

You’ll Need:

Base

* 1 cup almonds
* 8 Medjool dates
* Pinch of sea salt

Cheesecake Filling

* 250g cream cheese (or dairy-free alternative)
* ½ cup Greek yoghurt
* 2 tbsp maple syrup or honey
* 2 tsp vanilla extract
* 2 tbsp OHAYŌ Wild Blueberry Matcha

To Finish

* Fresh blueberries
* Crushed pistachios
* A light dusting of OHAYŌ Wild Blueberry Matcha

Method

1. Blend almonds, dates, and salt until sticky and crumbly.
2. Divide between four glasses or jars and press firmly into the base.
3. In a bowl, whisk together cream cheese, yogurt, maple syrup, vanilla, and OHAYŌ Wild Blueberry Matcha until silky smooth.
4. Spoon over the bases and refrigerate for at least 2 hours.
5. Top with fresh blueberries, pistachios, and a final dusting of matcha before serving.

Why We Love It

Our Wild Blueberry Matcha combines premium ceremonial-grade first-flush Japanese matcha with antioxidant-rich wild blueberries and real vanilla bean. The result is a beautifully balanced flavor that’s naturally sweet, creamy, and bursting with berry goodness.

A simple dessert that feels indulgent while delivering all the benefits of your daily matcha ritual and healing properties of wild blueberry.