Raw Matcha Green Tea Cheesecake

So a little while ago I decided I was going to try replacing my coffee habit with matcha green tea.  Well, if I’m being real, I didn’t even last a day.  I like matcha green tea a lot, but nothing can compete with a delicious hot cup of coffee in the mornings.  I do often make myself a cup of tea in the afternoon, but I wanted to come up with some other ways to use my matcha powder.  I love how light and refreshing the taste of matcha is, so I figured why not put it in a dessert!  Hence, this raw matcha green tea cheesecake being born.

I love experimenting with different raw cheesecakes and have a really yummy blueberry lemon recipe that I plan on sharing with you soon.   That recipe was tweaked a bit to come up with this one and I’m thrilled with the result.  This raw matcha green tea cheesecake is so delicious.  I topped it with my favorite coconut whipped cream and it’s amazing!

In all honesty, the ingredients in this are so good for you that I have no shame in eating it for breakfast too.  The nuts in it are a great source of protein and fat, so you’ll feel full for longer.  The matcha flavor is light enough that you won’t feel overwhelmed by it.  It’s also not enough caffeine to leave you feeling wired after enjoying.  This cheesecake is gluten and dairy free and there’s no baking required! I made a version of this when I had just started breastfeeding and Theo couldn’t handle dairy.  It was my savior during that time when I needed to satisfy my sweet tooth.

I used these Silicone Baking Cups for this recipe.  They make it so easy to remove the mini cheesecakes afterwards and they hold their shape really well.  They are perfect for regular baking as well, and you don’t need to add any oil to prevent sticking!

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Raw Matcha Green Tea Cheesecake

This raw cheesecake makes a yummy dessert or a high protein snack when you're craving something sweet.  

Course Dessert

Prep Time 20 minutes

Servings 8 mini cheesecakes

Ingredients

Crust:

• 1 C almonds
• ¼ C pumpkin seeds
• 8 dates
• 2 T coconut oil
• ¼ tsp vanilla extract
• ¼ tsp cinnamon
• pinch of salt

Filling:

• 2 ½ C cashews soaked
• 2 tsp vanilla extract
• 1 ¼ tsp matcha powder
• 2 T lemon juice fresh squeezed
• 1 T coconut oil
• ¼ C maple syrup

Coconut whipped cream:

• 1 C Coconut cream or full fat coconut milk
• 1 T maple syrup

Instructions

Crust:

1. Add the almonds, pumpkin seeds, dates, vanilla extract, cinnamon, and salt to a food processor. Pulse until the fine crumbles form. If the mixture is too dry, add a teaspoon of water at a time.
2. Add thin layer of crust to your silicone baking cups, packing the crust mixture down with the back of a spoon to ensure it holds together. You can make this layer as thick or as thin as you’d prefer, depending on how much crust you like.
3. Clean your food processor before continuing to the next step.

Filling:

1. Add cashews, vanilla extract, matcha powder, lemon juice, coconut oil, and maple syrup to your food processor. Pulse until your ingredients have combined and the mixture is smooth and creamy. You can add more coconut oil if necessary to achieve the desired creamy texture.

Coconut Whipped Cream:

1. Chill can of coconut cream or coconut milk in fridge for at least four hours. I put my mixing bowl and whisk in the freezer fifteen minutes prior to using for best results.
2. If you are using the Nature’s Charm coconut whipping cream, just add the refrigerated contents to your chilled mixing bowl along with maple syrup. Using a handheld mixer, whisk on high until the cream whips up and peaks begin to form.
3. If you are using full fat coconut milk, be careful not to shake the can before opening. Carefully scoop out the solid portion and add to your chilled mixing bowl, along with maple syrup. You can save the liquid portion to use when you’re cooking, or discard it. Using a handheld mixer, whisk on high until the cream whips up and peaks begin to form.