Matcha Cheesecake
Try this Matcha cheesecake recipe.
Try this Matcha cheesecake recipe.
- 1/4 tsp sea salt
- crust
- filling
- pinch sea salt
- 1 lemon, juiced (~3 tbsp or 45 ml)
- 1 1/2 cups (180 g) raw cashews (soaked overnight in cool wate
- optional: 1 tsp vanilla extract
- 1/4 cup (60 ml) light coconut milk (or sub full-fat coconu
- scant 1/4 cup (53 ml) melted coconut (if avoiding the recipe won't be as creamy, but you can sub 1/4 cup more coconut yogurt or coconut milk)
- 1/2 cup (120 ml) maple syrup (or sub agave // use less for
- 1/4 cup (60 g) coconut yogurt* (diy or store-bought vegan
- 1 1/2 - 2 tsp matcha green tea powder (i like townshend's and or
- 1 cup packed medjool dates (about 22 dates or 275 g) pitted (pitted before measuring)
- 1 1/2 cups (155 g) raw walnuts (or sub raw almonds)
- Carbohydrate 82.062 g
- Cholesterol 0 mg
- Fat 59.752 g
- Fiber 6.59600018501282 g
- Protein 11.058 g
- Saturated Fat 14.88756 g
- Serving Size 1 1 (196g)
- Sodium 1526.1395 mg
- Sugar 75.4659998149872 g
- Trans Fat 2.92357999999999 g
- Calories 910 calories
Step-by-step
- Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next, add nuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.
- Line a standard pie, round cake dish, or 7-inch springform pan with parchment paper. Then add crust mixture and carefully press with fingers to distribute.
- To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
- Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
- Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
- Pour 2/3 filling into the crust and tap a few times to release any air bubbles. Set aside.
- To the remaining filling, add the matcha powder, starting with 1 1/2 tsp. Blend until creamy and smooth. Then taste and see if it needs more matcha. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
- Cover loosely with plastic wrap and freeze until set - about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
- To serve, set out of the freezer until slightly soft to the touch - about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of coconut whipped cream and fresh berries, or enjoy as is!
- Once this cheesecake has been frozen, it can be stored in the refrigerator up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting out for 15-20 minutes before slicing/serving to enjoy the best texture. Store leftovers in the freezer up to 1 month or the refrigerator up to 3 days.
My Matcha Cheesecake Adventure: A Sweet Escape from the Everyday
As a busy working mom, finding time for myself is a constant challenge. Between juggling work deadlines, school runs, and household chores, relaxation often feels like a distant luxury. But recently, I discovered a delightful way to unwind and reconnect with my inner peace: baking. More specifically, baking this incredible Matcha Cheesecake. It wasn't just about the delicious result; the process itself became a form of meditation, a quiet escape from the whirlwind of daily life. The rhythmic whirring of the food processor, the gentle swirling of the matcha into the creamy filling—each step felt therapeutic. And the final product? Pure bliss. The vibrant green hue, the subtly sweet and earthy matcha flavor, the creamy texture—it was a taste of serenity on a plate.
The recipe itself wasn’t overly complicated, which was a huge plus. I appreciated the clear instructions and the flexibility it offered. I even made a few substitutions based on what I had on hand, and it still turned out perfectly. The soaking of the cashews might seem like an extra step, but it's worth it for the unbelievably smooth and creamy texture of the filling. It’s a small detail that makes a significant difference in the overall outcome. The combination of the crunchy cashew base and the intensely flavorful matcha filling is simply divine. I garnished mine with fresh berries and a dollop of coconut whipped cream, and it elevated the dessert to a whole new level of decadence. The entire experience—from the preparation to the final bite—was an exquisite journey of flavor and self-care.
The Magic of Matcha: Beyond its delicious taste, matcha offers a wealth of health benefits. Known for its antioxidant properties and calming effects, it's a perfect ingredient for a dessert that feels both indulgent and nourishing. This cheesecake wasn’t just a treat; it was a moment of mindful indulgence, a small act of self-love amidst the chaos of everyday life. It’s a recipe I’ll be cherishing for a long time, not just for its deliciousness, but for the peace and joy it brought to my kitchen.
Beyond the Recipe: This Matcha Cheesecake is more than just a dessert; it's a symbol of finding balance in a busy life. It's a reminder that even amidst the pressures of work and family, there’s always time for a little bit of self-care. And what better way to indulge in some self-care than with a slice of this wonderfully delicious, healthy, and beautiful cheesecake?
Tips and Variations: Feel free to experiment with the recipe to your heart's content. Add different types of berries, experiment with different nuts in the crust, or try adding a touch of chocolate for an extra layer of flavor. The possibilities are endless!
Sharing the Joy: This cheesecake is also perfect for sharing. It's a wonderful dessert to bring to a gathering, or simply to enjoy with loved ones. The experience of creating and sharing this treat adds another layer of joy to the already rewarding process.
Conclusion: Making this Matcha Cheesecake was far more than just following a recipe; it was an opportunity to slow down, connect with myself, and create something beautiful. I encourage you to try it, and to discover your own moments of peace and joy in the kitchen.
