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.
Servings: 1 4-inch cake
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.