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Matcha Cheesecake with Quinoa Crust Recipe
INGREDIENTSCrust: 1 cup Coconut Flakes 1 cup Dates, pits removed 1½ cups I Heart Keenwah Toasted Quinoa Flakes 1 Tbsp Coconut Oil Pinch Kosher Salt 1 tsp Vanilla Extract Filling: 2½ cups Cashews, soaked in water for at least 3 hours 3/4 cup Plant-Based Milk 1/4 cup Coconut Oil 2 Tbsp Navitas Organics Matcha Powder 1/3 cup Maple Syrup 1 tsp Vanilla Extract Garnish: Raspberry Jam Fresh Raspberries |
DIRECTIONSLine the base of a springform cake pan with parchment paper. Blend the crust ingredients in a food processor and place in the cake pan. Place in freezer for 1 hour. To make the filling, blend cashews, milk, coconut oil, matcha powder, maple syrup and vanilla in blender until smooth. If mix is too dry, add a few additional drops of milk to achieve a creamy consistency. Pour filling on top of crust and place in freezer for 3 hours. When ready to serve, garnish with a thin layer of raspberry jam and fresh raspberries. Makes 1 cake
Recipe adapted and highly inspired by Tiana Haines' Matcha Green Tea and Mint Cheesecake recipe as posted on One Green Planet. |
This deceptively decadent dessert is chock-full of whole plant nutrition and enjoyable by even the pickiest of eaters since it’s vegan!
Ingredients
- 1 cup Coconut Flakes
- 1 cup Dates, pits removed
- 1½ cups I Heart Keenwah Toasted Quinoa Flakes
- 1 Tbsp Coconut Oil
- Pinch Kosher Salt
- 1 tsp Vanilla Extract
- 2½ cups Cashews, soaked in water for at least 3 hours
- 3/4 cup Plant-Based Milk
- 1/4 cup Coconut Oil
-
2 Tbsp Navitas Organics Matcha Powder
- 1/3 cup Maple Syrup
- 1 tsp Vanilla Extract
- Raspberry Jam
- Fresh Raspberries
Crust:
Filling:
Garnish:
Directions
- Line the base of a springform cake pan with parchment paper.
- Blend the crust ingredients in a food processor and place in the cake pan.
- Place in freezer for 1 hour.
- To make the filling, blend cashews, milk, coconut oil, matcha powder, maple syrup and vanilla in blender until smooth. If mix is too dry, add a few additional drops of milk to achieve a creamy consistency.
- Pour filling on top of crust and place in freezer for 3 hours. When ready to serve, garnish with a thin layer of raspberry jam and fresh raspberries.