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?
- 1-1/2cups Wildly Organic Cashewssoaked in water for 4 to 6 hours
- 1cup Wildly Organic Fine Coconut Flakes
- 6 Medjool dates
- 1tablespoon Wildly Organic Coconut Syrup
- pinch Wildly Organic Himalayan Pink Salt
- 1 2/3 cups coconut cream
- 1cup Wildly Organic Cashewssoaked in water for 4 to 6 hours
- 1/2cup Wildly Organic Coconut Syrup
- 3tablespoons unflavored gelatinpreferably a high quality, grass-fed gelatin
- 2tablespoons matcha powder
- 4teaspoons vanilla extract
After soaking 4 to 6 hours, drain the cashews.
Place all the crust ingredients into a food processer and blend until well combined. The consistency should be smooth with no obvious chunky bits.
Press the crust mixture into an 8" springform pan or 12 small muffin tins using the back of a spoon.
Slowly heat the coconut cream in a saucepan just until it's warm enough to dissolve the gelatin.
Slowly add the gelatin and stir with a fork to dissolve. Remove from heat when the coconut cream starts to thicken and you can't see any gelatin.
Drain the remaining soaked cashews.
Place in the food processor and process until smooth.
Combine the other cheesecake ingredients with the cashews and process until smooth.
Now dollop the mixture onto the crust or divide between the muffin tins if doing individual cheesecakes.
Place the cheesecake in the fridge for 2 to 3 hours or even overnight before serving.
This cheesecake can be frozen.
Store it in the fridge for up to 3 days. Serve straight from the fridge.
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