Matcha Cheesecake with Chocolate Ganache [Vegan, GF]
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: Paleo
- Diet: Vegan
Ingredients
Scale
Crust
- 1 cup almonds or walnuts (bonus: soak your nuts overnight for 6–8 hours, this removes tannic acid, an enzyme inhibitor)
- 1 cup dates, pitted
- dash of sea salt
- dash of vanilla powder (optional)
Filling
- 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
Instructions
Crust:
- In a food processor, grind your almonds or walnuts until they resemble a powder.
- Add in the pitted dates, sea salt, and vanilla powder and process until a sticky, crumbly crust forms.
- Grease a cheesecake tin with infused coconut oil.
- Next, press the crust into the bottom of the pan. Ensure the bottom layer is uniform and there are no holes.
- Pop the tin into the freezer as you prepare the crust.
Filling
- In a high-speed blender (I recommend the Vitamix), process all ingredients until smooth and creamy.
- Next, pour the filling into the cheesecake tin. Use a spatula to get all of the goodness out.
- Then, shake the tin back and forth so it spreads evenly.
- Allow the cheesecake to set for 4-6 hours in the freezer.
- When it is frozen solid, remove the cheesecake from the tin and place on a pan.
- (Optional:) Pour your raw ganache (recipe below) evenly on top, allowing it to drip over the sides.
- (Optional:) You can top the cheesecake with whatever you like, such as pecans, raw chocolate, or cacao nibs.
- Allow the ganache to set (30-45 minutes). When you are ready to serve the dessert, allow it to thaw for 15 minutes.
- Finally, cut the cake into 8-10 pieces and serve immediately. Enjoy!
Keywords: healthy dessert, matcha cheesecake, ganache, vegan cheesecake recipes,