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

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]

This Recipe is :

Dairy FreeRaw VeganVegan


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


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.






Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist and a freelance author. I live in the beautiful city of Amsterdam where I run my Terra & Luna practice. I help people to stay young, by which I mean maintaining for as long possible the optimal health, sharpness of mind and vigorous spirit. I absolutely love cooking! Please visit my website Terra e Luna for more recipes and blogs in the field of nutrition.



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60 comments on “Raw Matcha Raspberry Cheesecake With a Raisin-Walnut Crust [Vegan]”

Click to add comment
Kelli Scott
8 Months Ago

Luciana Torous

Kimberly Manning
8 Months Ago

Mom! Lucille Padgett

Amanda Antunes
8 Months Ago

Charley Gay omg I need this lol

Anita French
8 Months Ago

Lisa Quintal

Anita French
22 Jan 2016

I pushed enter too early!! I meant to add - Bounty Day lol xx

Cherie Balliett
8 Months Ago

Kirstie Price

Eliza Vandenhoucke
8 Months Ago

Elizabeth Adams you making this for Jana's birthday! ;) xo

Elizabeth Adams
22 Jan 2016

Did she think it looked good??

Elizabeth Adams
8 Months Ago

Woah!!! Eliza Vandenhoucke

Kristy Turner
8 Months Ago

Elizabeth Joy Blume

Elizabeth Joy Blume
22 Jan 2016

Looks delicious!! Fuck bliss balls, let's make this!

Kristy Turner
22 Jan 2016


Têvë-Christian Konroté
8 Months Ago

Frances we need some of these XD

Kelsey Olenek
8 Months Ago

Anne Olenek


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