Raw Matcha Raspberry Cheesecake

Short Description

This Raw Matcha Raspberry Cheesecake is a vibrant and refreshing dessert that combines the earthy bitterness of matcha green tea with the sweet tartness of fresh raspberries. Made without baking, it offers a creamy, smooth texture with a crisp nut-based crust, perfect for those seeking a healthy yet indulgent treat.

Why You’ll Love This Recipe

This cheesecake is a delightful fusion of flavors and textures that are both visually stunning and palate-pleasing. It’s entirely raw and vegan-friendly, making it an excellent choice for health-conscious individuals or those with dietary restrictions. The natural antioxidants in matcha and the vitamins in raspberries add nutritional value, while the creamy filling satisfies your dessert cravings without the heaviness of traditional cheesecakes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Crust:
  • Raw almonds
  • Medjool dates
  • Shredded coconut
  • Pinch of salt
• Filling:
  • Cashews (soaked)
  • Coconut cream
  • Maple syrup or agave nectar
  • Fresh raspberries
  • Matcha powder
  • Lemon juice
  • Vanilla extract

Directions

1. Prepare the crust: In a food processor, combine raw almonds, Medjool dates, shredded coconut, and a pinch of salt. Pulse until the mixture is sticky and crumbly. Press evenly into the base of a springform pan and place in the freezer to set.
2. Make the filling: Drain and rinse soaked cashews. In a high-speed blender, combine cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and matcha powder. Blend until completely smooth and creamy.
3. Add raspberries: Gently fold fresh raspberries into the matcha mixture, reserving a few for garnish.
4. Assemble the cheesecake: Pour the filling over the prepared crust, spreading evenly. Decorate with the reserved raspberries on top.
5. Freeze: Place the cheesecake in the freezer for at least 4 hours, or until firm.
6. Serve: Remove from freezer about 10 minutes before serving to soften slightly. Slice and enjoy.

Servings and Timing

This recipe serves approximately 8 people. Preparation time is about 20 minutes, with an additional 4 hours of freezing required for setting.

Variations

• Substitute raspberries with strawberries or blueberries for a different berry flavor.
• Add a teaspoon of vanilla bean powder for a more intense vanilla taste.
• Use walnuts or pecans instead of almonds for the crust to alter the texture and flavor.
• For added texture, sprinkle chopped nuts on top before freezing.
• Sweeten with honey instead of maple syrup if not vegan.

Storage/Reheating

Store the cheesecake in an airtight container in the freezer for up to one week. To serve, transfer to the refrigerator and thaw for about 30 minutes or until soft enough to slice. Do not attempt to heat this raw cheesecake, as it is best enjoyed chilled.

FAQs

What is matcha powder?

Matcha powder is finely ground green tea leaves known for its vibrant color and antioxidant properties. It adds a unique earthy flavor to desserts.

Can I use regular cream instead of coconut cream?

This recipe is designed to be dairy-free, so coconut cream is recommended for its rich texture. Using regular cream will change the texture and is not suggested for a raw recipe.

How long do I need to soak the cashews?

Soak cashews for at least 4 hours or overnight to achieve the creamy texture needed for the filling.

Can I make this cheesecake nut-free?

It would be challenging to make this recipe nut-free as cashews and almonds are essential for the texture and structure.

How do I store leftover cheesecake?

Keep leftovers in the freezer in an airtight container. Thaw in the refrigerator before serving.

Is this recipe suitable for vegans?

Yes, this cheesecake is entirely plant-based and suitable for vegan diets.

Can I prepare this cheesecake in advance?

Yes, it can be made a day or two ahead and stored in the freezer until ready to serve.

What if I don’t have a springform pan?

You can use any round baking dish lined with parchment paper to help with removal.

Can I use frozen raspberries?

Fresh raspberries are preferred to maintain texture, but frozen raspberries can be used if thawed and drained well.

How can I make the crust sweeter?

Add more Medjool dates or a small amount of maple syrup to the crust mixture before pressing it into the pan.

Conclusion

The Raw Matcha Raspberry Cheesecake is a sophisticated, healthful dessert that impresses with its vibrant flavor combination and creamy texture. It offers a perfect balance of matcha’s earthy notes and raspberry’s bright tartness, making it ideal for special occasions or everyday indulgence. Its raw, vegan-friendly nature allows everyone to enjoy a guilt-free treat that is both delicious and nutritious.