Matcha Cheesecake
- Yield 12 servings
- Prep 20 minutes
- Cook 20 minutes
- Total 6 hours 40 minutes
Matcha Cheesecake sits in the Desserts section of Regbie. The card serves 12 servings. Plan on 6 hours 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 12 servings
- ½ cup dry roasted and salted whole almonds
- ⅓ cup unsweetened toasted coconut flakes, (you can toast raw coconut flakes at 300°F for 3 to 5 minutes or until browned)
- 1 tablespoon coconut oil, skippable if using a springform cake pan
- ⅓ cup freshly squeezed lemon juice
- 2 cups raw unsalted cashews, soaked and drained, soaked and drained
- 1 teaspoon vanilla extract
- Pinch sea salt
- 1½ tablespoons matcha, save 20% with code: Regbie
Method
Time to make the no-bake crust! Set the dates in the food processor and pulse a few times to roughly chop up the pieces.
Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.
Tip in the dry roasted and salted almonds and toasted coconut flakes to the food processor, and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
If you’re making the cheesecake in a 7-inch springform pan, grease the bottoms and sides with coconut oil. Tip in the crust to the greased springform pan and use a piece of parchment to spread it evenly on the bottom. You can push the crust down with an empty measuring cup to flatten the bottom evenly. (Warning: the cook know the cook pictures have the crust coming up the sides, but the crust on the sides can stick to the pan when you try to remove it. You may want to save yourself the time and annoyance of patching the crust on the sides by simply forming the crust on the bottom of the pan and leaving the sides crust-free.)
Alternatively, grab a 12-cup muffin pan (or two 6-cup muffin pans) and pop in parchment muffin liners. Set a heaping tablespoon of the crust mixture in each muffin liner, and flatten with a piece of parchment paper to form an even crust in each one.
Take out a powerful blender. (Yes, you will have to dirty two different kitchen electrics for this recipe, but trust me: it’s worth it.) Add the liquified coconut oil, coconut milk, lemon juice, maple syrup, soaked and drained cashews, vanilla extract and a pinch of salt to the blender. Blitz until very smooth. Spoon out about ½ cup of batter and keep nearby.
Tip in the matcha to the batter in the blender and blitz until everything is mixed evenly.
Tip the filling into the springform pan and smooth the top of the cheesecake with an offset spatula. Dollop the reserved cup of matcha-less batter onto the top of the cake in a circular pattern and then use a skewer to swirl it around in tighter circles to make a pretty design.
Making mini cheesecakes in a muffin pan? Spoon about 2 tablespoons of the matcha filling into each muffin liner, smooth the surface of each one, and then dollop a heaping teaspoon of the reserved batter on top. Use a wooden skewer to swirl the batter around to make a marble pattern.
Lid the pan(s) with plastic wrap and freeze for at least 4 hours or until set.
Ready to eat? You can thaw the cheesecake in the fridge for about 2 hours before serving, or you can leave it out on the counter for 10-15 minutes before dessert time. Pop it out of the springform pan and slice and serve! Or just pop out an individual mini matcha cheesecake!
Kitchen notes
- Soaking the cashews does take 2 to 4 hours with room temperature water, but you can speed up the process by soaking ’em in 4 cups of boiling water for 10-30 minutes.
- Don’t have time to use the soaked cashews right away?
- Rinse and pour off them and then store them in a sealed container in the fridge for up to 4 days.
