This vegan matcha cheesecake is not only delicious but visually stunning too. It combines the distinct flavor of the finest matcha green tea with a sweet base and creamy filling. It is sweet and deliciously satisfying. It’s perfect for both fans of traditional cheesecake and those who enjoy culinary experimentation.
And the thing we love the most besides its amazing taste? There’s no need to bake, so you can make it if you don’t have an oven 🙂 We have a hunch that this will be your new favorite recipe!
Ingredients for the “cheese” filling:
- 1 to 1.5 cups soaked cashews (soak for 8-10 hours, changing water twice)
- 1 ripe, soft avocado
- 1 tablespoon Moya Matcha Daily or Moya Matcha Traditional
- 2 tablespoons of any sweetener
- just under 1/2 cup of lime juice
- a pinch of sea salt
- 1/2 cup cold-pressed coconut oil, melted to a liquid consistency
Ingredients for the crust:
- 1/2 cup fresh or soaked dried dates
- 1/2 cup coconut flour
- 1/2 cup almond flour
Decoration:
- raspberries
- strawberries
Instructions:
Start by preparing the base. If you use soaked dates, first thoroughly squeeze out the accumulated water from them. Fresh dates simply blend with a hand blender to resemble a paste. Add in coconut flour and almond flour and mix. Knead using your hands, and then line the bottom of the cake pan with the dough.
Blend cashews with a hand blender until creamy. Separately, blend the avocado and then combine it with the cashew paste. Add lime juice, your sweetener, a pinch of sea salt, and matcha. Mix until smooth. Finally, pour in the coconut oil and blend for a few more minutes, swirling the mixture around the bowl with your hand.
Once the “cheese” filling is ready, pour it onto the base of the cake and freeze for 8 – 10 hours. An hour before serving let it thaw outside of the freezer. Decorate the top with fruits.
Enjoy! Itadakimasu!