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]

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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.


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  1. This recipe is not "raw", because the recipe calls for Maple Syrup and Coconut oil! Maple syrup and Coconut oil are NOT "raw" foods! Coconut oil can only be considered \’raw\’, if cold pressed Virgin Coconut Oil is used!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed!

    💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.