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!