This has to be the softest, lightest and creamiest no bake Matcha Cheesecake. It's packed with protein and its also Vegan and Gluten-Free!

High Protein Matcha Lime Cheesecake [Vegan, Gluten-Free]

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For the Base:

  • 1 1/2 cups Granola
  • 3 Tablespoons Coconut Oil
  • 2 Tablespoons Almond Milk

For the Filling:

  • 1 cup Cashew Nuts (soaked for at least an hour in water)
  • 1/2 cup Vanilla Protein
  • 3 Tablespoons Fruit Syrup
  • 1/4 cup Almond Milk
  • Handful of Spinach
  • Teaspoon Matcha Powder
  • Juice of 1 Lime


  1. Blend together the granola with the melted coconut oil and almond milk
  2. Press this mixture into a square lined tin
  3. Blend together the filling ingredients and place on top of the base.
  4. Place in the fridge for a few hours to set or in the freezer for an hour.


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