FOOD

Matcha Mint Chocolate Cheesecake

This colorful matcha mint cheesecake is raw, vegan, requires no baking, and is surprisingly delicious.

FOOD

Matcha Mint Chocolate Cheesecake

This colorful matcha mint cheesecake is raw, vegan, requires no baking, and is surprisingly delicious.

Ingredients

Crust

  • 1 1/2 to 2 cups chopped walnuts
  • 6 dates, soaked for at least 5 hours and pitted
  • 2 tablespoons coconut oil
  • 4 tablespoons raw cacao powder
  • 2 tablespoons hemp seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons honey

Cheesecake Base

  • 4 cups raw cashews, soaked for at least 5 hours
  • 2 cans full-fat coconut cream
  • 1/4 cup agave
  • 1 tablespoon nutritional yeast
  • 1/2 lemon, squeezed
  • Dash of salt

Middle Layer

  • 2 tablespoons maca root powder
  • Dash organic vanilla extract or paste

Top Layer

  • 2 tablespoons matcha powder
  • 3 to 5 drops mint extract
  • 1/4 cup fresh mint
  • 1/2 cup sweetened cacao nibs

Chocolate Drizzle

  • 1/4 cup coconut oil, melted
  • 3 tablespoons raw cacao
  • 2 tablespoons agave

Steps

Crust

  1. For the crust: Grease a springform pan and line with parchment paper.
  2. In a food processor, add all crust ingredients and blend until well combined.
  3. Spoon into springform pan and press down to form the crust.
  4. Put in freezer while you make the layers.

Cheesecake Base

  1. For the cheesecake base: In a blender, add cashews, coconut cream, agave, yeast, lemon juice and salt. Blend until well combined.
  2. Remove half of the base mixture to a bowl and set aside.

Middle Layer

  1. To the remaining base in the blender, add maca root powder and vanilla.
  2. Blend until combined, then pour on top of chilled crust.
  3. Return to refrigerator until firm.

Top Layer

  1. In a clean blender, add cheesecake base that was set aside, along with matcha, mint extract and mint leaves.
  2. Blend until combined, then pour back into bowl.
  3. Fold in cacao nibs, then spoon mixture on top of cheesecake base layer.
  4. Place in refrigerator until completely firm, 2 to 3 hours.

Chocolate Drizzle

  1. For the drizzle: In a small bowl, combine coconut oil, cacao and agave. Whisk until combined.
  2. Remove cheesecake from springform pan.
  3. Drizzle with chocolate sauce, then cut into pieces and enjoy.