3 min read

Matcha Cheesecake

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?

Teangle Matcha Cheesecake

 Teangle Matcha Cheesecake

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

Teangle Matcha Cheesecake

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 Teangle Matcha for Recipes or Ginger & Lemongrass
  • 1 pincée de sel

*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



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