Why do I need to soak the cashews for the filling?

The recipe specifies soaking cashews for 2 hours or longer to ensure they blend into a smooth, creamy consistency for the cheesecake filling.

Can I substitute the pistachios in the crust?

Yes, the recipe notes you can use any other nuts or seeds you prefer instead of pistachios for the crust, such as almonds or walnuts.

What is the purpose of using a frozen banana in the filling?

Using a frozen banana contributes to the creamy texture and natural sweetness of the filling, helping it achieve a firm, cheesecake-like consistency when frozen.

How long does the cheesecake need to freeze to firm up?

The cheesecake needs to freeze for about 2 hours after pouring the filling over the crust for the filling to firm up sufficiently before serving.

What kind of coconut milk should I use for the filling?

The recipe calls for full-fat coconut milk from a can, which provides the necessary richness and helps achieve the desired creamy texture for the filling.

5.3K Views 9 years ago

Raw Matcha Lime Cheesecake
[Vegan, Gluten-Free]

MS By: Mitra Shirmohammadi

Author Bio

Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A vibrant green slice of raw matcha lime cheesecake with a light brown pistachio crust, garnished with a fresh lime slice.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Raw Matcha Lime Cheesecake [Vegan, Gluten-Free]

1064

Dairy Free

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.

Ingredients You Need for 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

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Raw Matcha Lime Cheesecake [Vegan, Gluten-Free]

Add all crust ingredients to the food processor and process them until you get a fine crumble.
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.
Rinse and drain the cashews, then add them to the food processor with the rest of filling ingredients, except for coconut oil.
Process until smooth, then add coconut oil and process everything some more to combine them.
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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.