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.
THIS MATCHA CHEESECAKE IS AWESOME BECAUSE:
It's not overly sweet
So healthy you could eat it for breakfast : energizing & packed with protein and antioxidants
Delicious & easy to make
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.
- Fresh berries
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