This raw cheesecake has a creamy cashew-vanilla layer, a layer of matcha cheesecake, and a topping of fresh raspberries. It may look fancy — because it is — but it's so easy to make, that even a dessert beginner can handle it. This cheesecake will be a hit at any party!

Raw Matcha Raspberry Cheesecake With a Raisin-Walnut Crust [Vegan]

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Ingredients

For the Crust:

  • 1/2 cup raisins
  • 1/4 cup walnuts (or hazelnuts)

For the Cheesecake:

  • 1 cup unsalted raw cashews, soaked in cold water for several hours or overnight
  • Juice of 1 lemon
  • Juice of 1 orange
  • 2 tablespoons melted coconut oil
  • 2 tablespoons liquid sweetener
  • 1/2 teaspoon of natural vanilla powder

For the Matcha Layer:

  • 1 teaspoon powdered matcha, divided

For the Topping:

  • Fresh or frozen raspberries
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Preparation

To Make the Crust:

  1. Chop the nuts and raisins in a blender until you get sticky mass. Transfer it to the bottom of a round spring-form pan and smooth out with the reverse side of a tablespoon. Press gently with your fingers to make it stick to the bottom of the form.

To Make the Cheesecake:

  1. Rinse and drain the cashews.
  2. Blend thoroughly all ingredients except for the matcha powder in a blender until smooth. Try. Add more sweetener to taste. We want everything to be incorporated, so blend long enough, about 5 minutes.
  3. Pour half of the filling onto the crust. Gently tap the spring-form pan on the table in order to smooth the surface.

To Make the Matcha Layer:

  1. Pour 1/2 teaspoon of the green matcha powder in the remaining half of the filling. Pulse a few times so that the powder is blended thoroughly into the filling.
  2. Pour the green stuff over the white one. Smooth the surface.
  3. Place the cake in the refrigerator for about 2 hours or in the freezer for about 15-30 minutes in order to harden. If possible, let it stand in the refrigerator overnight.

To Serve:

  1. When the cake hardens evenly, vies the remaining green powder on the top using a tea strainer.
  2. Gently swipe a table knife between the side surface of the spring-form and the cake and separate the form.
  3. Decorate the cheesecake with raspberries, then cut into 4 or 8 pieces and serve.
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