Healthy Matcha Cheesecake Recipe
A deliciously creamy and rich matcha cheesecake filling, in a crisp coconut-oat and almond crust. Perfect for matcha lovers, and enjoyable for all types of foodies.
Servings 12 people
Calories 371kcal
Ingredients
- 1 1/2 cup raw cashews
Crust:
- 1 cup gluten-free rolled oats
- 1/4 cup shredded coconut
- 3/4 cup almond flour (ground blanched almonds)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup coconut oil , melted
- 3 tbsp agave
Matcha Filling:
- 3/4 cup coconut cream (or full-fat coconut milk)
- 1/3 cup agave
- 1/4 cup coconut yogurt (or other plain plant-based yogurt of choice)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp matcha
Instructions
- Add the cashews to a small bowl and fill with boiling water. Set aside.
Make the crust:
- Preheat oven to 350F/180C. In a food processor add oats, pulse until it's a flour-like substance. Then add shredded coconut, almond meal, cinnamon and salt. Pulse again to combine.
- Pour in the melted coconut oil and agave and pulse until the mixture is a dough-like substance.
- Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform pan (I used an 7-inch springform pan, this recipe also works great in a 9-inch pan). Press the dough into the bottom of the pan and poke a 10-12 holes along the base to let out steam.
- Bake the crust for 10 minutes, or until golden in colour. Set aside.
Make the matcha filling:
- In a blender add the cashews (strained), coconut cream, agave, coconut yogurt, lemon juice, vanilla, salt and matcha. Blend until smooth and combined.
- Pour the matcha filling into the centre of your pie crust pan. Then, gently bang against work surface to release any air bubbles. Place the cake in freezer for 2 hours, or until solid.
- When ready to eat remove cheesecake from freezer and let thaw 15-20 minutes before slicing.
Video
Notes
Crust can be made 1 day in advanced, keep in springform pan and cover with tea towel at room temperature.
Matcha filling can be made 1-2 days in advanced. Keep stored in fridge in air-tight container.
Cheesecake will keep in freezer for up to 10 days, but best served fresh. To ensure freshness wrap tightly in a tea towel or tin foil when storing in fridge, (after frozen solid).
Allowing 15-20 minutes for the cheesecake to thaw makes it easier to slice the cake. I like to use a large butcher knife for this. Thawing will also allow for the flavours to come through.
You do not need a spring-form pan to make this recipe. Alternative is to cut thin pieces of parchment paper and layer them along the bottom and up the sides of your cake pan (like a snow flake). This will help you to pull out the cake when finished. I find a spring form pan the easiest for making vegan cheesecakes to pop out of the tin. For this recipe I used an 18cm/7-inch diameter spring form pan.
The amount of matcha used in this recipe can be modified to taste. I find the perfect amount to be 1 tbsp + 1 tsp. But you can also add matcha bit-by-bit, tasting as you go for desired taste.
Nutrition
Calories: 371kcal | Carbohydrates: 26g | Protein: 8g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 54mg | Potassium: 4mg | Fiber: 4g | Sugar: 10g