No-Bake Matcha Cheesecake

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

Evelina Melnikova

5 / 1 Review

Servings: 10 Total Time: 4 hrs 20 mins Difficulty: Beginner

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Craving Cheesecake Without the Guilt? Try My No-Bake Superfood Cheesecake!

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5 from 1 vote

No-Bake Matcha Cheesecake

Created by: Evelina Melnikova Cuisine: Gluten-Free Baking Recipes, Gluten-Free Desserts & Sweets, Gluten-Free Recipes, Plant-Based Cheese Courses: Cakes, Desserts & Sweets

Difficulty: Beginner Prep Time 20 mins Total Time 4 hrs 20 mins

Servings: 10

Description

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!

Instructions

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.
Prepare Matcha Mixture: Dissolve matcha in a small amount of water, ensuring it's smooth with no lumps.
Combine Matcha: Mix the matcha solution with the cashew cream.
Layer One: Pour two-thirds of this matcha cream over your crust as the first layer. Freeze to set slightly.
The White Layer: With the remaining cashew cream, leave as is for a white layer.
Second Layer: Once the matcha layer has set, add the white layer on top, smoothing out the surface.
Freeze to Firm: Allow the cheesecake to firm up in the freezer for several hours.

For the Matcha Glaze:

Glaze Mix: Whisk together plant-based yogurt, honey, matcha whisked in water until smooth. Incorporate melted coconut oil.
Top It Off: Spread the glaze over the set cheesecake for a beautiful finish.

Serving:

Before serving, let the cheesecake sit out for a few minutes to slightly soften for easier slicing.
Use a torch to unmold the cheesecake or a knife, poured in water.
Dip a knife in hot water for smooth, clean cuts when slicing.