==================
A Caveat and Affiliates
First off, a little caveat: within my articles you will find affiliate links, meaning if you buy them, I get a small commission. Your cost is not affected. In addition, I am an Amazon Associate and I earn from qualifying purchases on Amazon.
And yes, if I say that I recommend a product here, it means I truly believe it is a good product. I refuse to recommend any product that I have not researched and believe to be a good value. Even better, I provide you with a very clear picture of the product, it’s use, and the probable value. Earning your trust is important to me. I run this website myself and the commissions and donations help support the site. Sound reasonable and fair enough? Let’s continue to the article.
==================
Vegan Matcha Cheesecake With Blueberries
This Vegan Matcha Cheesecake with Blueberries with crust is also paleo, gluten-free, refined sugar-free. This means that technically it’s good for you. In addition, it’s also really easy to make. Hope you like it! It’s a simple vegan rollout of chocolate cookies. Moreover, you can freeze it overnight to set it and get creamy and delicious.
Extra Tips to Make Sure This Turns Out Well for You!
- Make the cheesecake in a springform pa, if you have one. This will make removing the cheesecake so much easier.
- Even if you are using a springform pan, layer the bottom of the pan with a sheet of parchment paper, cut it out into a circle to fit.
- Keep the cake in the freezer and let it defrost for 15-20 minutes before eating.
Vegan Matcha Cheesecake with Blueberries
Ingredients
CRUST
- 1 1/2 cup dates
- 1 1/2 cup almonds
- 2 tbsp coconut oil
FILLING
- 2 1/4 cup raw cashews soaked overnight
- 1/2 cup coconut oil
- 1 medium lime juiced
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- Pinch of salt
- 3 tsp matcha powder
Instructions
DIRECTIONS
- In a medium-sized bowl, cover cashews with water and let them soak overnight, or for at least 6 to 8 hours.
- Alternatively, soak them in boiling hot water for 1 to 2 hours. Drain well and set aside.
- To make the crust, add the dates to a food processor and blend them into a paste. Remove and set aside.
- Blend the almonds into a meal, then add the date paste and coconut oil, and blend until a loose dough forms.
- Line a 7-inch pie pan or cake dish with baking paper, add the crust dough and press it down with your fingers until distributed evenly.
- To make the filling, add all the filling ingredients to a high-speed blender, and blend until perfectly smooth.
- Pour the filling into the crust and tap a few times to release any air bubbles.
- Cover loosely with a plastic wrap and freeze until set, about 3 to 4 hours.
- To serve, leave it at room temperature until slightly soft to the touch, about 15-20 minutes.
Nutrition
READ MORE:
https://veganglobetrotter.com/asian-cuisine/malaysian-cuisine/
Vegan Dessert Recipe-Valentines Day
Cranberry-Orange Relish without Sugar
Types of Plant-Based Milk; Vegan Friendly!
Oh wow, what a treat. I love Matcha. And cheesecake. I’m going to make this tonight. Just can’t wait to try this.
Yes, Matcha and cheesecake are so flavorful! And add them together for extra YUM! Let us know how you enjoy the recipe when you make it
This is an absolutely GORGEOUS cheesecake and the recipe came out great! Love finding new creative ways to use matcha in my cooking 🙂
I’m happy to hear that yours turned out delicious, too!
This is absolutely stunning! Can’t wait to try it, thanks for sharing.
You are welcome! Yes, please let us know how your family enjoys yours when you make it
This matcha cheesecake looks delectable! Love the green colour and the photography is great too.
Thank you! Yes, the color adds to the charm of this dessert!
What a delicious and beautiful cheesecake. I love the addition of macha and it’s great that you don’t have to bake it.
I’m glad you found the recipe interesting. When you make it for your family, please let us know how it turns out for you.
I adore anything matcha and am so happy with this dessert
I’m glad you like it. We love matcha, too!
I never had matcha with cheesecake but boy have I been missing out. Great recipe!
Sometimes it’s the most unusual combination that works the best. Matcha and cheesecake is truly a great combination!
The most beautiful and perfect recipe! I am hooked!
Thank you! Please check out our other recipes, too!