No-Bake Matcha Cheesecake

Name: No-Bake Matcha Cheesecake
Prep time: 20 min
Total time: 24 min
Yield: 10 servings
Cuisine: American
Ingredients: ½ cup desiccated coconut (60 g); ½ cup almond flour (60 g); 2 Tbsp agave syrup (40 g); 3 Tbsp coconut oil, melted (45 g); 2.5 cups cashews (soaked for 4-6 hours or overnight and drained) (350 g); 1 1/3 cup coconut milk, full fat (350 g); 2 Tbsp agave syrup (30 g); 2.5 Tbsp coconut flour (30 g); 2.5 Tbsp coconut oil, melted (40 g); 4 Tbsp water for the matcha (60 g); 2 Tbsp matcha; 1 tsp himalayan salt; ¾ cup coconut or plant-based yogurt (100 g); 1.5 Tbsp honey; 3 Tbsp coconut oil, melted (40 g); 1 Tbsp matcha (7 g); 4 Tbsp water for the matcha (60 g)

Evelina Melnikova May 28, 2024

Cheesecake is decadent and delicious, but it's usually loaded with fat, sugar, and calories. Not this version! My no-bake superfood cheesecake recipe is naturally sweetened, gluten-free, and packed with nutrients.

This healthy cheesecake has:

A creamy, tangy cashew filling boosted with protein powder
A crunchy date and nut crust full of fiber
Superfood toppings like coconut, cacao nibs, and goji berries

With just a food processor and a freezer, you can make this luscious, guilt-free cheesecake in minutes. It's the perfect way to satisfy your sweet tooth without derailing your healthy lifestyle.

Ditch the classic cheesecake and try this nourishing, naturally-sweetened treat. Your taste buds and your body will thank you!

Prep 20 min

Rest 4 hour

Servings 10

Difficulty Beginner

Start Cooking

Ingredients

0/17

Crust:

½ cup desiccated coconut (60 g)

½ cup almond flour (60 g)

2 Tbsp agave syrup (40 g)

3 Tbsp coconut oil, melted (45 g)

Base:

2.5 cups cashews (soaked for 4-6 hours or overnight and drained) (350 g)

1 1/3 cup coconut milk, full fat (350 g)

2 Tbsp agave syrup (30 g)

2.5 Tbsp coconut flour (30 g)

2.5 Tbsp coconut oil, melted (40 g)

4 Tbsp water for the matcha (60 g)

2 Tbsp matcha

1 tsp himalayan salt

Matcha Glaze:

¾ cup coconut or plant-based yogurt (100 g)

1.5 Tbsp honey

3 Tbsp coconut oil, melted (40 g)

1 Tbsp matcha (7 g)

4 Tbsp water for the matcha (60 g)

Popular Recipes

Our Courses

Instructions

15 steps

For the Crust:

Mix Ingredients: Combine desiccated coconut, almond flour, agave syrup or honey, and melted coconut oil until well blended.

Press into Pan: Firmly press the mixture into the bottom of a lined springform pan, ensuring an even layer.

Chill: Place the crust in the freezer to set while you prepare the filling.

For the Base:

Blend for Creaminess: In a blender, mix soaked and drained cashews with coconut milk, agave syrup or honey, and a pinch of Himalayan salt until the mixture is smooth.