How do I craft a creamy matcha-infused raw vegan cheesecake?

Discover the exquisite flavor of matcha in our creamy Raw Vegan Cheesecake! Experience a zen-like dessert bliss.

You'll need

Items needed to answer the question, How do I craft a creamy matcha-infused Raw Vegan Cheesecake. Items include: Pitted dates Almonds Coconut oil Cashews Coconut cream Maple syrup Lemon juice Matcha powder

Pitted dates 1 cup
Almonds 1 cup
Coconut oil 2 tablespoons (melted)
Cashews 2 cups (soaked)
Coconut cream 1/2 cup
Maple syrup 1/3 cup
Lemon juice 2 tablespoons
Matcha powder 2 teaspoons

Take note
Beware: Making this cheesecake may result in a serious addiction to matcha and a sudden influx of dessert-loving friends!

1

Prepare the crust

In a food processor, combine 1 cup of pitted dates, 1 cup of almonds, and 2 tablespoons of coconut oil. Process until the mixture sticks together when pressed between your fingers.

2

Press the crust

Transfer the crust mixture into a 9-inch springform pan. Using the back of a spoon or your fingers, press the mixture evenly onto the bottom of the pan to form the crust.

3

Make the cheesecake filling

In a blender, combine 2 cups of cashews (soaked in water for at least 4 hours and drained), 1/2 cup of coconut cream, 1/3 cup of maple syrup, 1/4 cup of melted coconut oil, 2 tablespoons of lemon juice, and 2 teaspoons of matcha powder. Blend until smooth and creamy.

4

Pour the filling

Pour the cheesecake filling over the crust in the springform pan. Smooth out the top with a spatula or the back of a spoon.

5

Freeze and garnish

Place the cheesecake in the freezer for at least 4 hours, or until firm. Before serving, decorate the top with a sprinkle of matcha powder and a few fresh berries for an extra touch of elegance.