Slice of green Navitas Organics Matcha Powder cheesecake topped with coconut whipped cream and drizzled with caramel sauce

Raw Matcha Cheesecake

You'd never believe this rich and decadent cheesecake is plant-based! Bursting with balancing Matcha and enriched with protein-packed Cashews, it will quickly become your dessert go-to.

INGREDIENTS

Filling Ingredients:

1½ Tbsp Navitas Organics Matcha Powder

2 cups Navitas Organics Whole Cashews (soaked in water for two hours)

3/4 cup full-fat Coconut Milk

1/4 cup Coconut Oil

2/3 cup freshly squeezed Lemon Juice

1/3 cup Maple Syrup 

2 tsp Vanilla Extract

1 Tbsp Coconut Oil

 

Crust Ingredients:

1 Chocolatey Coconut Rise Bar 

1/2 cup Medjool Dates

1/2 cup Toasted Coconut Flakes

1/2 cup Raw Almonds

 

Coconut Whipped Cream Ingredients:

2 cans full-fat Coconut Milk, refrigerated overnight

1 Tbsp Vanilla Extract

DIRECTIONS

In a food processor, blend crust ingredients and flatten onto a pie dish. Set aside.

Blend filling ingredients in a food processor until mixture is homogenous. Layer the filling ingredients onto the crust and freeze for four hours.

Before serving, defrost for 15-20 minutes.

 

To make coconut whipped cream:

Scoop the top, solid portion of the coconut milk and place in a metal bowl. Use an electric mixer to whip the coconut solids until fluffy. Add 1 Tbsp vanilla extract. Enjoy!

Makes 6-8 Servings

 

Made in partnership with @maronated and Rise Bar
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Image of Raw Matcha Cheesecake

Raw Matcha Cheesecake

 @maronated and Rise Bar

Servings

6-8

You'd never believe this rich and decadent cheesecake is plant-based! Bursting with balancing Matcha and enriched with protein-packed Cashews, it will quickly become your dessert go-to.

Ingredients

    Filling Ingredients:

  • 1 ½ Tbsp. Navitas Organics Matcha Powder

  • 2 cups cashew nuts (soaked in water for two hours)

  • 3/4 cup full-fat coconut milk

  • 1/4 cup coconut oil

  • 2/3 cup freshly squeezed lemon juice

  • 1/3 cup maple syrup 

  • 2 tsp. vanilla extract

  • 1 Tbsp. coconut oil

    • Crust Ingredients:

  • 1 Chocolatey Coconut Rise Bar 

  • 1/2 cup Medjool dates

  • 1/2 cup toasted coconut flakes

  • 1/2 cup raw almonds

    • Coconut Whipped Cream Ingredients:

  • 2 cans full-fat coconut milk, refrigerated overnight

  • 1 Tbsp. vanilla extract

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Directions

  1. In a food processor, blend crust ingredients and flatten onto a pie dish. Set aside.
  2. Blend filling ingredients in a food processor until mixture is homogenous. Layer the filling ingredients onto the crust and freeze for four hours.
  3. Before serving, defrost for 15-20 minutes.

To make coconut whipped cream:

  1. Scoop the top, solid portion of the coconut milk and place in a metal bowl. Use an electric mixer to whip the coconut solids until fluffy. Add 1 Tbsp vanilla extract. Enjoy!

Servings: 6-8
Submitted by:

 @maronated and Rise Bar