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This matcha lime vegan cheesecake with a grain-free pistachio crust has got to be on my list of top 3 favorite desserts of all time! I would describe it as airy, fluffy, creamy, not too sweet, and rather refreshing! I love raw desserts because I find them somewhat fool-proof. It’s hard to mess them up since there’s no baking required and no need for exact measurements involved, making them great for someone like me who tends to eyeball things and make changes to recipe ingredients most of the time 😉

The key to the creamy and fluffy texture is soaked cashews that not only add a delicate nutty taste but also provide a wide range of nutrients. Cashews are a great source of vitamins E, K, and B6, along with minerals like copper, phosphorus, manganese, magnesium, zinc, iron, and selenium, all of which are important for maintaining proper bodily function.

This recipe yields a 4-inch mini cake, perfect for sharing with a loved one. If you want to make a larger version, you can multiply the recipe by 4 for a 6-inch cake or by 8 for a 9-inch. Hope you enjoy this luscious matcha lime vegan cheesecake as much as we did. And if you do get to try it, don’t forget to tag me @nutriholist #nutriholist in your creations on Instagram or Facebook. I’d be stoked to see and share them! XO

Matcha Lime Vegan Cheesecake #Grainfree #Glutenfree #Paleo #Dairyfree #Nutriholist

Matcha Lime Vegan Cheesecake #Grainfree #Glutenfree #Paleo #Dairyfree #Nutriholist
Print Recipe

Matcha Lime Vegan Cheesecake

This Matcha Lime Vegan Cheesecake requires no baking skills and couldn't be any easier to prepare! It's grain-free, gluten-free & paleo too, made with 8 wholesome ingredients.
Prep Time15 minutes
Cooling Time2 hours
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 1 4-inch cake
Author: Mitra @Nutriholist

Ingredients

Crust

  • 1/2 cup pistachios (or other nuts/seeds)
  • 3 dates, pitted

Filling

  • 1 cup cashews, soaked for 2 hours or longer
  • 2 teaspoons matcha powder
  • 1 tablespoon coconut oil
  • 2 tablespoons pure maple syrup
  • 1/2 lime, juiced
  • 1/4 cup non-dairy milk

Instructions

  • For the Crust: Add all crust ingredients to the food processor and process until you get a fine crumble.
  • Line a 4-inch spring-form pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling.
  • For the Filling: Rinse and drain the cashews, then add them to a high-speed blender or food processor with the rest of filling ingredients. Blend until completely smooth.
  • To Assemble: Pour filling over the crust and place back in the freezer. Freeze for about 2 hours for the filling to firm up. Then remove from pan and enjoy! Store leftovers in the fridge or freezer. Thaw for 10-15 minutes before serving if kept in the freezer.

Notes

Depending on the type of nuts or seeds you use for the crust, you might have to add a little bit of coconut oil. If after pulsing the nuts/seeds and dates, the mixture is not sticking together, add a teaspoon of coconut oil and pulse again for a few seconds.