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 good.
Matcha Vanilla Cheesecake With Chocolate Cookie Crust [Vegan, Gluten-Free]
Ingredients
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
Preparation
- 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.
Does this need to be made with a specific matcha powder?
I have Tenzo Tea’s organic matcha but a lot of them look the same.
https://tenzotea.com/pages/how-to-make-matcha
Gigi Pasco Pablo
Gigi Pasco Pablo