Well, hello there.

Before we begin, you may want to wipe away the bit of drool spilling out from the corner of your mouth. Don’t worry — if you follow the directions below, you’ll be able to create this decadent dessert and drool over it in real life. I promise.


First of all, I hope you had an excellent Thanksgiving. As I mentioned in my last post for cashew mayonnaise (that is raw and vegan), I spent the holiday with friends. It was lovely and the food was very, very tasty.

But things aren’t slowing down. In fact, I feel as if they are about to get even busier. And honestly, that’s a little bit scary. But, I’m also excited for all of the wonderful things life is ready to rain down. So, onward(!), as they say (or, maybe it’s just Elizabeth Gilbert who repeatedly says that…). In any case…


Today, I am sharing the recipe for one of my favorite treats I’ve ever made. I’m a big fan of raw and vegan cheesecakes, mainly because they are made with nutrient-dense ingredients that, when combined, are friggen delicious. In fact, I’ve had many people tell me that my plant-based creations are much tastier than unhealthier alternatives. Don’t believe me? Well, I guess you’ll have to try ’em for yourself.

I invented this cheesecake for Wonder Press, located on Pearl Street, in Boulder, Colorado. And today, I am finally sharing the recipe. So, without further ado…



Matcha Cheesecake with Chocolate Ganache [Vegan, GF]

  • Author: Mandy
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Paleo
  • Diet: Vegan




  • 1 cup almonds or walnuts (bonus: soak your nuts overnight for 68 hours, this removes tannic acid, an enzyme inhibitor)
  • 1 cup dates, pitted
  • dash of sea salt
  • dash of vanilla powder (optional)


  • 1 1/2 cups cashews
  • 1/4 cup coconut oil, melted
  • 3/4 cup full fat coconut milk
  • 1/2cup maple syrup or raw honey
  • 2 Tbsp matcha green tea powder
  • 3/4 Tbsp lemon juice
  • 1/2 tsp vanilla powder or 1 tsp vanilla extract



  1. In a food processor, grind your almonds or walnuts until they resemble a powder.
  2. Add in the pitted dates, sea salt, and vanilla powder and process until a sticky, crumbly crust forms.
  3. Grease a cheesecake tin with infused coconut oil.
  4. Next, press the crust into the bottom of the pan. Ensure the bottom layer is uniform and there are no holes.
  5. Pop the tin into the freezer as you prepare the crust.


  1. In a high-speed blender (I recommend the Vitamix), process all ingredients until smooth and creamy.
  2. Next, pour the filling into the cheesecake tin. Use a spatula to get all of the goodness out.
  3. Then, shake the tin back and forth so it spreads evenly.
  4. Allow the cheesecake to set for 4-6 hours in the freezer.
  5. When it is frozen solid, remove the cheesecake from the tin and place on a pan.
  6. (Optional:) Pour your raw ganache (recipe below) evenly on top, allowing it to drip over the sides.
  7. (Optional:) You can top the cheesecake with whatever you like, such as pecans, raw chocolate, or cacao nibs.
  8. Allow the ganache to set (30-45 minutes). When you are ready to serve the dessert, allow it to thaw for 15 minutes.
  9. Finally, cut the cake into 8-10 pieces and serve immediately. Enjoy!


Keywords: healthy dessert, matcha cheesecake, ganache, vegan cheesecake recipes,

Did you make this recipe?

Tag @lifeinbloom7 on Instagram and hashtag it #LifeinBloomNutrition!



Chocolate Ganache (Vegan)

A simple yet velvety chocolate ganache that is #vegan.

  • Author: Life in Bloom
  • Prep Time: 20
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Paleo
  • Diet: Vegan


  • 3/4 cup maple syrup
  • 3/4 cup raw cacao powder
  • 1/4 cup melted cacao butter
  • 1/4 cup coconut oil
  • 1/8 tsp sea salt


  1. Allow all ingredients to melt in a double broiler (but not boil)
  2. Whisk together until smooth
  3. When the cheesecake is set, pour the ganache on top; allow it to harden in the fridge or freezer.


Stores best in the freezer. Allow to thaw for 10-15 minutes before serving.

Keywords: paleo dessert, vegan matcha cheesecake, life in bloom, matcha cheesecake, vegan cheesecake recipes,

Did you make this recipe?

Tag @lifeinbloom7 on Instagram and hashtag it #LifeinBloomNutrition!

What do you guys think of this recipe? If you’re digging it, I highly recommend you also check out the chilled espresso-chocolate cheesecake with a toasted nut crust.  Um, yum. 

That’s it for now, my friends.