If you don’t want to dive face first in this Matcha Cheesecake, then who even are you?! 

It’s creamy, filled with energizing green goodness and BAM - surprise, this cake is made with cashews (filled with protein? YAS!!). That’s right! We’ve just stepped into a healthy alternate dessert universe.

You in?

 

THIS MATCHA CHEESECAKE IS AWESOME BECAUSE: 

• It's sugar-free

• It's not overly sweet

• So healthy you could eat it for breakfast : energizing & packed with protein and antioxidants

• Delicious & easy to make

INGREDIENTS 

For the crust

• 1 bag of gluten-free vegan graham cracker crumbs 
• 5 tbsp of vegetable margarine

For the lime creme

• 2 cups of raw cashews, soaked for 30 minutes in boiling water
• ⅓ cup of coconut oil
• ½ cup of coconut cream*
• ⅓ cup of lime and lemon juice (roughly 1 lime and 1 lemon)
• The zest half a lime
• ¼ cup of maple syrup 
• 2 tsp of vanilla extract
• 2 tsp of Matcha Ginger & Lemongrass
• 1 pinch of salt

*Coco cream is the solid part of a can of coconut milk that has been left in the fridge for the night.

To decorate:

• Fresh berries

PREPERATION

For the crust

• Heat the oven to 350F.
• In a bowl, combine the cracker crumbs and margarine. Mix until you get a sandy texture.  
• Transfer the preparation to a 9 inch cake mold and press down using a measuring cup.
• Cook for 9 minutes, let it cool down. 

For the lime cream

• In a mixer, combine the cashews, coconut oil, coco cream, lime juice & zest, maple syrup, vanilla, matcha and salt. Blend at high speed until you get a smooth and creamy texture. 
• Transfer mix to the cake mold with graham crust and use a spatula to spread evenly.
• Freeze for a minimum of 3 hours. 
• At least 30 minutes before serving, take the pie out of the freezer. Garnish with fresh berries and enjoy!

*You can conserve the pie for a few days in the fridge.

Take a photo of your Matcha Cheesecake (before you eat it all!!) and tag us so we can send you some love @teanglematcha