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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.


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


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