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Matcha Vanilla Cheesecake With Chocolate Cookie Crust
[Vegan, Gluten-Free]

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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Matcha Vanilla Cheesecake With Chocolate Cookie Crust [Vegan, Gluten-Free]

Dairy Free

This vanilla matcha cheesecake is every bit as decadent as the dairy kind but instead of weighing you down, it energizes you! It’s not salad, but this no-bake cheesecake is made with cashews, coconut milk, matcha green tea, almonds, and cacao, and is sweetened with dates. Creamy, rich, and melt-in-your-mouth... Read More

Ingredients You Need for Matcha Vanilla Cheesecake With Chocolate Cookie Crust [Vegan, Gluten-Free]

For the Filling:

1 1/3 cup cashews, soaked 2-4 hours, drained, and rinsed)
1 13.5-ounce can full-fat coconut milk
1 cup dates, packed, soaked in hot water a few minutes before blending, if needed
2 tablespoons matcha green tea powder
1 tablespoon vanilla
A pinch of salt
1 tablespoon of vodka (optional)

For the Crust:

1 cup raw almonds
1/3 cup raw pecans
1/3 cup rolled oats
1/3 cup raw buckwheat groats or more oats
1/3 cup cacao or cocoa powder
10 Medjool dates
A pinch of salt
1-2 tablespoons water, as needed

For the Raw Chocolate Sauce:

3 tablespoons melted coconut oil
3 tablespoons cocoa or cacao powder
1 tablespoon coconut nectar or maple syrup

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How to Prepare Matcha Vanilla Cheesecake With Chocolate Cookie Crust [Vegan, Gluten-Free]

In a food processor, process the first four crust ingredients until a fine meal forms. Add the remaining ingredients and process until well blended and the mixture sticks together. Press the crust mixture evenly into an 8-inch springform pan. Set aside.
In a high-speed blender, blend all of the filling ingredients until completely smooth and silky, it may take a minute or two. Pour filling into crust. Tap on the counter lightly to even out the filling. Freeze for about 4 hours or until firm. Mix the raw chocolate sauce ingredients together until blended, drizzle on cake, and sprinkle on coconut shreds. Serve.

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