It might be the holiday season, but that doesn’t mean we throw our nutrition goals out the window! I love being on the lookout for healthier, plant based alternatives to some of my family's favorite dishes, and this one was a true standout. It’s beautifully red and green for the holiday season, it’s plant based, and it requires NO baking!
Try it and let me know what you think.
Vegan No Bake Matcha Cheesecake, from Running on Real Food
If you’re a matcha-lover or have some matcha powder you don’t know what to do with, this matcha cheesecake is such a fun way to use it! You can use ceremonial or culinary grade matcha but you’ll get the best color with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.
This simple cake is gorgeous, perfectly zesty, and lightly sweetened with a hint of earthy matcha flavor. It’s like a matcha latte in cheesecake form!
Enjoy this beautiful dessert for a special occasion this holiday season or–let’s be honest– store it in the freezer so you can pull a slice or two anytime you need one!
INGREDIENTS
For the Crust
1 cup almond flour (112 g)
1 cup pecans (100 g)
4 tablespoons of maple syrup (70 g)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
For the Cream Filling
1 ½ cups raw cashews, soaked in water for 6–12 hours) (200 g )
1/3 cup of melted coconut oil (50 g)
1 cup of coconut cream (215 g)
1/2 cup maple syrup (115 g)
⅓ cup lemon juice (50 g)
2 tbsp matcha powder
2 teaspoons vanilla extract
1 teaspoon soy lecithin (optional, for better emulsion. Buy online or in well stocked grocery stores)
INSTRUCTIONS
Try it and let me know what you think.
Vegan No Bake Matcha Cheesecake, from Running on Real Food
If you’re a matcha-lover or have some matcha powder you don’t know what to do with, this matcha cheesecake is such a fun way to use it! You can use ceremonial or culinary grade matcha but you’ll get the best color with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.
This simple cake is gorgeous, perfectly zesty, and lightly sweetened with a hint of earthy matcha flavor. It’s like a matcha latte in cheesecake form!
Enjoy this beautiful dessert for a special occasion this holiday season or–let’s be honest– store it in the freezer so you can pull a slice or two anytime you need one!
INGREDIENTS
For the Crust
1 cup almond flour (112 g)
1 cup pecans (100 g)
4 tablespoons of maple syrup (70 g)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
For the Cream Filling
1 ½ cups raw cashews, soaked in water for 6–12 hours) (200 g )
1/3 cup of melted coconut oil (50 g)
1 cup of coconut cream (215 g)
1/2 cup maple syrup (115 g)
⅓ cup lemon juice (50 g)
2 tbsp matcha powder
2 teaspoons vanilla extract
1 teaspoon soy lecithin (optional, for better emulsion. Buy online or in well stocked grocery stores)
INSTRUCTIONS
- Soak Cashews: Soak the cashews for at least 6 hours up to overnight in a bowl of water. When you’re ready to make the cake drain and rinse.
- Make Crust: Add the ingredients for the crust to a food processor and blend into a moldable dough. Use your hands to firmly press the dough into an 8-inch springform pan until you have a smooth, even layer.
- Blend Filling: Add the drained cashews to a high-speed blender with the rest of the cream ingredients and blend into a very smooth consistency.
- Add Filling to Crust: Pour the cream over the crust in the pan. Smooth with a spatula if needed.
- Freeze: Place the cake in the freezer for 2 hours up to overnight.
- Serve: Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.
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