Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups raw cashews ((soaked overnight in cool water or in very hot water for 1 hour))
  • 1 tsp vanilla extract ((optional))
  • 1 medium lemon, juiced ((~3 Tbsp or 45 ml as original recipe is written))
  • 1/4 cup canned light coconut milk ((or sub full-fat coconut milk))
  • 1/4 scant cup melted coconut oil
  • 1/2 cup maple syrup ((or sub agave // use less for a more tart cheesecake))
  • 1/4 cup coconut yogurt* (DIY or store-bought vegan yogurt - I like Coyo!)
  • 1/4 tsp sea salt
  • 1 1/2 - 2 tsp matcha green tea powder
  • 1 cup packed medjool dates ((pitted // as original recipe is written, about 22 dates or 275 g pitted before measuring))
  • 1 1/2 cups raw walnuts ((or sub raw almonds))
  • 1 pinch sea salt

Instruction

  • Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
  • Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  • Next, add nuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.
  • Line a standard pie, round cake dish, or 7-inch springform pan (I like this one!) with parchment paper (adjust number/size of pans if altering batch size). Then add crust mixture and carefully press with fingers to distribute.
  • To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
  • Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
  • Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
  • Pour 2/3 filling into the crust (see photo) and tap a few times to release any air bubbles. Set aside.
  • To the remaining filling, add the matcha powder, starting with the lesser end of the range (1 1/2 tsp as original recipe is written). Blend until creamy and smooth. Then taste and see if it needs more matcha. I found 1 1/2 to be the perfect amount, as too much can taste bitter. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
  • Cover loosely with plastic wrap and freeze until set - about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
  • To serve, set out of the freezer until slightly soft to the touch - about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of coconut whipped cream and fresh berries, or enjoy as is!
  • Once this cheesecake has been frozen, it can be stored in the refrigerator up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting out for 15-20 minutes before slicing/serving to enjoy the best texture. Store leftovers in the freezer up to 1 month or the refrigerator up to 3 days.