Matcha Vegan Cheesecake

Matcha Vegan Cheesecake with Almond & Pistachio Biscuit Base 

by Kelly Gibney - Wholehearted Real Food

Rich, creamy and wholesome; this stunning dessert is perfect for wowing a crowd. ​Because it can be frozen so successfully you can it make up to a week in advance. 
Serves 12

Almond & Pistachio Biscuit Base
  • ¾ cup dried dates – soaked in boiling water for 10 minutes prior then drained well.
  • ¾ cup almonds
  • ¾ cup pistachios
  • ¾ cup dessicated coconut (preferably organic to avoid preservatives)
  • 1 teaspoon good quality vanilla extract
  • pinch sea salt​​
Base Method
  1. Place all ingredients into a food processor and blitz until the mixture is the texture of breadcrumbs and is sticky.
  2. If the mixture is too dry you can add one tablespoon of water.
  3. Line a 20cm round springform cake tin with gladwrap.
  4. Press in the base mixture firmly and evenly.
  5. ​Use the back of a spoon to smooth out the surface.
Cheesecake Filling
  • 2 cups raw cashew nuts – soaked in a large bowl of water for 6-8 hours
  • 5 tablespoons pure maple syrup
  • ½ cup full fat coconut cream
  • 1 tablespoon Matcha Matcha Culinary Grade
  • 1 teaspoon good quality vanilla extract
  • ½ cup melted virgin coconut oil​​​
Filling Method
  1. Place all the ingredients into a high powered blender and process until the mixture is completely smooth and creamy. 
  2. Pour over the base.
  3. Give the tin a wiggle to flatten the surface of the cheesecake.
  4. Place in the freezer overnight to set.
  5. Can then be moved into the fridge.
  6. Will last up 5 days in an airtight container.
  7. ​Will last up to 3 weeks in the freezer.

 

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