This matcha cheesecake may look impressive, but it's incredibly easy to make – we won't tell if you don't. Its date and pistachio crust is topped with a luxurious matcha and lime cheesecake filling. Garnish with a few limes, if you're feeling really fancy.

Raw Matcha Lime Cheesecake [Vegan, Gluten-Free]



For the Crust:

  • 1/2 cup pistachios (or use any other nuts/seeds you prefer)
  • 3 dates, pitted
  • 1 teaspoon coconut oil

For the Filling:

  • 1/4 cup cashews, soaked for 2 hours or longer
  • 1 ripe banana, frozen
  • 2 1/2 teaspoons matcha powder
  • 2 tablespoons pure maple syrup
  • 1/8 cup lime juice
  • 1/4 cup full-fat coconut milk from a can
  • 1 tablespoon coconut oil, melted


  1. Add all crust ingredients to the food processor and process them until you get a fine crumble.
  2. Line a 4-inch springform pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling.
  3. Rinse and drain the cashews, then add them to the food processor with the rest of filling ingredients, except for coconut oil.
  4. Process until smooth, then add coconut oil and process everything some more to combine them.
  5. Pour the filling over crust and place it back in the freezer. Freeze this for about 2 hours for the filling to firm up.

Nutritional Information

Total Calories: 1064 | Total Carbs: 107 g | Total Fat: 68 g | Total Protein: 24 g | Total Sodium: 25 g | Total Sugar: 63 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.