Description
A vibrant, no-bake raw cheesecake combining the earthy flavor of matcha green tea with the sweet tartness of fresh raspberries, perfect for a refreshing dessert.
Ingredients
Units
Scale
- 1 1/2 cups raw cashews (soaked overnight)
- 1/2 cup coconut oil (melted)
- 1/3 cup maple syrup or agave nectar
- 2 tbsp matcha green tea powder
- 1 tsp vanilla extract
- 1/4 cup fresh raspberries (plus extra for topping)
- 1 1/2 cups raw almonds (for crust)
- 1/4 cup shredded coconut (unsweetened)
- 2 tbsp coconut sugar or preferred sweetener (for crust)
- Pinch of salt
Instructions
- Prepare the crust: In a food processor, pulse almonds, shredded coconut, coconut sugar, and a pinch of salt until crumbly.
- Add melted coconut oil and pulse until mixture sticks together when pressed.
- Press the crust mixture firmly into the base of a springform pan and set aside.
- Drain and rinse soaked cashews, then blend in a high-speed blender with coconut oil, maple syrup, matcha powder, vanilla extract, and fresh raspberries until smooth and creamy.
- Pour the matcha-raspberry filling over the crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until firm.
- Before serving, garnish with fresh raspberries on top.
Notes
- Soaking cashews overnight helps achieve a smooth, creamy texture.
- Use a high-speed blender for best results in blending the filling.
- Adjust sweetness to taste by adding more maple syrup if desired.
- For a more intense matcha flavor, sift the matcha powder before adding to avoid lumps.
- Keep the cheesecake refrigerated and consume within 3-4 days for freshness.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 12g
- Sodium: 15mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
