Raw Matcha Cheesecake

Raw Matcha Cheesecake

You'd never believe this rich and decadent cheesecake is plant-based! Bursting with balancing Matcha and enriched with protein-packed Cashews, it will quickly become your dessert go-to.

INGREDIENTS

Filling Ingredients:

1½ Tbsp Navitas Organics Matcha Powder

2 cups Navitas Organics Whole Cashews (soaked in water for two hours)

3/4 cup full-fat Coconut Milk

1/4 cup Coconut Oil

2/3 cup freshly squeezed Lemon Juice

1/3 cup Maple Syrup 

2 tsp Vanilla Extract

1 Tbsp Coconut Oil

 

Crust Ingredients:

1 Chocolatey Coconut Rise Bar 

1/2 cup Medjool Dates

1/2 cup Toasted Coconut Flakes

1/2 cup Raw Almonds

 

Coconut Whipped Cream Ingredients:

2 cans full-fat Coconut Milk, refrigerated overnight

1 Tbsp Vanilla Extract

DIRECTIONS

In a food processor, blend crust ingredients and flatten onto a pie dish. Set aside.

Blend filling ingredients in a food processor until mixture is homogenous. Layer the filling ingredients onto the crust and freeze for four hours.

Before serving, defrost for 15-20 minutes.

 

To make coconut whipped cream:

Scoop the top, solid portion of the coconut milk and place in a metal bowl. Use an electric mixer to whip the coconut solids until fluffy. Add 1 Tbsp vanilla extract. Enjoy!

Makes 6-8 Servings

 

Made in partnership with @maronated and Rise Bar

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Image of Raw Matcha Cheesecake

Servings

6-8

You'd never believe this rich and decadent cheesecake is plant-based! Bursting with balancing Matcha and enriched with protein-packed Cashews, it will quickly become your dessert go-to.

Ingredients

    Filling Ingredients:

  • 1 ½ Tbsp Navitas Organics Matcha Powder

  • 2 cups Navitas Organics Whole Cashews (soaked in water for two hours)
  • 3/4 cup full-fat Coconut Milk
  • 1/4 cup Coconut Oil
  • 2/3 cup freshly squeezed Lemon Juice
  • 1/3 cup Maple Syrup 
  • 2 tsp Vanilla Extract
  • 1 Tbsp Coconut Oil
  • Crust Ingredients:

  • 1 Chocolatey Coconut Rise Bar 
  • 1/2 cup Medjool Dates
  • 1/2 cup Toasted Coconut Flakes
  • 1/2 cup Raw Almonds
  • Coconut Whipped Cream Ingredients:

  • 2 cans full-fat Coconut Milk, refrigerated overnight
  • 1 Tbsp Vanilla Extract

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Directions

  1. In a food processor, blend crust ingredients and flatten onto a pie dish. Set aside.
  2. Blend filling ingredients in a food processor until mixture is homogenous. Layer the filling ingredients onto the crust and freeze for four hours.
  3. Before serving, defrost for 15-20 minutes.

To make coconut whipped cream:

  1. Scoop the top, solid portion of the coconut milk and place in a metal bowl. Use an electric mixer to whip the coconut solids until fluffy. Add 1 Tbsp vanilla extract. Enjoy!