Dairy-Free Matcha Cheesecake
Indulge in the creamy, velvety goodness of this *Dairy-Free Matcha Cheesecake*, a vibrant dessert that's as delightful to the taste buds as it is nourishing. Crafted with a wholesome almond, date, and coconut crust, and topped with a luscious cashew-based filling infused with premium matcha powder, this no-bake cheesecake is perfect for those seeking a guilt-free treat. Sweetened naturally with maple syrup and enriched with coconut cream and lemon juice for a zesty twist, this plant-based, gluten-free, and refined sugar-free recipe offers a healthier take on traditional cheesecake. With just 30 minutes of prep time and a stunning green hue, it’s an elegant dessert that’s ideal for any occasion—whether it’s a cozy family gathering or a sophisticated dinner party. Serve slightly thawed for the ultimate creamy texture, and let the rich umami flavor of matcha elevate your dessert experience.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Medjool dates, pitted
- 0.5 cup Unsweetened shredded coconut
- 2 cups Raw cashews
- 0.5 cup Lemon juice
- 1 cup Coconut cream
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Matcha powder
- 1 pinch Pinch of salt
Instructions
Start by soaking the raw cashews in hot water for at least 1 hour, or until they are softened. This step is crucial for achieving a smooth and creamy filling.
Prepare the crust by adding the raw almonds, pitted dates, and shredded coconut to a food processor. Blend on high until you achieve a sticky dough-like consistency. If the mixture is too dry, add water a tablespoon at a time.
Line the bottom of an 8-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom of the pan, ensuring it is compact and even. Place the pan in the freezer to set while you prepare the filling.
Drain and rinse the soaked cashews. In a high-speed blender, add the cashews, lemon juice, coconut cream, coconut oil, maple syrup, vanilla extract, matcha powder, and a pinch of salt.
Blend the filling ingredients on high until you achieve a very smooth and creamy consistency. This may take a few minutes, and you may need to stop occasionally to scrape down the sides of the blender jar.
Remove the crust from the freezer and pour the matcha filling over the crust. Smooth the top with a spatula or knife.
Place the cheesecake back into the freezer for at least 4 hours, or until it is completely set.
To serve, remove the cheesecake from the freezer about 15 minutes prior to serving to allow it to slightly thaw. Slice and enjoy your delightful dairy-free matcha cheesecake!
Store any leftovers in the freezer, covered, for up to a month.
Nutrition Facts
Calories |
5368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.9 g | 455% | |
| Saturated Fat | 182.5 g | 912% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 543.1 g | 197% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 415.9 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4815 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
