This is a beautifully green cheesecake that is a great way to introduce people to raw food and especially raw desserts! The creamy cashew and avocado based filling is just as smooth and silky as the real deal. A plentiful amount of lime juice and matcha powder give the cake a refreshing, earthy flavor perfect for hot days.

Raw Lime Matcha Cheesecake [Vegan, Gluten-Free]



For the Base:

  • 1 1/2 cup dates, roughly chopped
  • 1 cup raw almonds
  • 1 cup desiccated coconut

For the Filling:

  • 2 cups raw cashew nuts, (soak in water 2-4 hours)
  • 1 ripe avocado
  • 3/4 cup coconut oil
  • 1/2 cup lime juice
  • 1/2 cup coconut nectar
  • 1 teaspoon vanilla
  • Pinch of sea salt
  • 1 heaped teaspoon of matcha powder


To Make the Base:

  1. Process the nuts until they begin to break down and then add the dates and coconut. Process until the mixture comes together. Press the mixture into the base of a 9-inch spring form pie tin.

To Make the Filling:

  1. Strain the soaked cashews and rinse well.
  2. In a high speed blender, blend all ingredients until smooth and creamy.
  3. Pour mixture into prepared cake base and refrigerate until firm, around 3-4 hours.
  4. The cake will keep in the refrigerator for up to five days. It also freezes well.