No-Bake Matcha Cheesecake
This no-bake vegan matcha cheesecake makes a stunning and decadent dessert for any special occasion.
Servings: 8
Ingredients
For the Crust
- 1 cup almond flour 112 g
- 1 cup pecans 100 g
- 4 tablespoons of maple syrup 70 g
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon optional
For the Cream Filling
- 1 ½ cups raw cashews soaked in water for 6-12 hours) (200 g )
- 1/3 cup of melted coconut oil 50 g
- 1 cup of coconut cream 215 g
- 1/2 cup maple syrup 115 g
- ⅓ cup lemon juice 50 g
- 2 tbsp matcha powder
- 2 teaspoons vanilla extract
- 1 teaspoon soy lecithin optional, for better emulsion
Instructions
- Soak the cashews for at least 6 hours up to overnight in a bowl of water. When you’re ready to make the cake drain and rinse.
- Add the ingredients for the crust to a food processor and blend into a moldable dough. Use your hands to firmly press the dough into an 8-inch springform pan until you have a smooth, even layer.
- Add the drained cashews to a high-speed blender with the rest of the cream ingredients and blend into a very smooth consistency.
- Pour the cream over the crust in the pan. Smooth with a spatula if needed.
- Place the cake in the freezer for 2 hours up to overnight.
- Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.
Notes
For alternative crust options, you can use this simple date and walnut crust or this almond, date and coconut crust. For you a chocolate crust, you could use the crust from this peanut butter pie recipe.
Store leftovers in the freezer in a sealed container for up to 3 months.
Nutrition
Serving: 1slice | Calories: 549kcal | Carbohydrates: 34g | Protein: 8g | Fat: 40g | Sodium: 12mg | Fiber: 3g