No-Bake Matcha Cheesecake (dairy-free & gluten-free)
Though it’s been consumed in Asian countries for a very long time, green tea matcha powder has become quite the trend of late.
I first discovered green tea matcha powder on my travels through South Korea. Green tea matcha lattes were on all the coffee shop menus. Naturally, I had to find out what it was all about!
From the first sip, I knew my love affair with matcha had started. The sweet earthy flavor was unlike anything I had ever had.
From here, I noticed matcha flavors popping up everywhere — cakes, cookies, and candy. I was in love.
I was in matcha heaven.
No-Bake Matcha Cheesecake (dairy-free & gluten-free!)
Using a combination of coconut cream and cashews for the “cheese” base, I’ve also added gelatin to help set it. (I just love including high quality, grass-fed gelatin to my food whenever it makes sense to add an extra nutritional kick!)
Wildly Organic Coconut Syrup is my sweetener of choice lately. To me, the flavor is a cross between caramel, dates, and maple syrup. And now I have two loves — matcha and coconut syrup!
I must say, combining my two loves in one has created a beautiful, easy, No-Bake Matcha Cheesecake!
Have you ever had matcha? What is your favorite way to use it?
This cheesecake can be frozen.
Store it in the fridge for up to 3 days. Serve straight from the fridge.
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