Vegan Matcha Cheesecake

This vegan matcha cheesecake is not only a feast for the eyes, but your palate as well. It combines a raw, naturally sweetened crust made with almonds and dates with a raw, creamy filling, packed with the distinct matcha green tea flavour.

Course Dessert

Cuisine Western

Prep Time 20

Chill Time 4

Total Time 4 20

Servings slices

Ingredients

Crust

1 ½ cup dates
1 ½ cup almonds
1 ½ tablespoon coconut oil

Filling

2 ¼ cup raw cashews soaked overnight
½ cup coconut oil
1 medium lime, juiced
¾ cup maple syrup
2 teaspoons vanilla extract
Pinch of salt
3 teaspoons matcha powder

Instructions

In a medium sized bowl, cover cashews with water and let them soak overnight, or for at least 6 to 8 hours. Alternatively, soak them in boiling hot water for 1 to 2 hours. Drain well and set aside. You can read more about how to soak cashews here.
To make the crust, add the dates to a food processor and blend into a paste. Remove and set aside. Blend the almonds into a meal, then add the date paste and coconut oil, and blend until a loose dough forms.
Line a 7-inch pie pan or cake dish with baking paper, add the crust dough and press it down with your fingers until distributed evenly.
To make the filling, add all the filling ingredients to a high-speed blender, and blend until perfectly smooth.
Pour the filling into the crust and tap a few times to release any air bubbles.
Cover loosely with a plastic wrap and freeze until set, about 3 to 4 hours. To serve, leave it at room temperature until slightly soft to the touch, about 15-20 minutes.

Nutrition