This no-bake matcha cheesecake has a rich, creamy and nutty flavour accented with the strong vibrant aroma of our ceremonial matcha. A perfect tasty treat for the brisk March days.
Recipe developed by Carla Riley
Vegan Matcha Pistachio Cheesecake
For the base:
½ Water
5 Pitted Dates
1 Cup Flaxseeds
½ Cup Shredded Coconut
½ Cup Blended Oats
Blend the oats and then separately blend the water and dates.
Combine all other ingredients in a bowl.
Scoop 1 heaping tablespoon into a coconut greased muffin tray and press date mixture into the bottom of each muffin tin
Store in freezer while making the matcha topping.
Topping:
1 Tablespoon Genuine Tea Matcha Powder
*1 Cup Cashew Cream
¼ Cup Maple Syrup
¼ Tablespoon Vanilla
Blend all ingredients except the Pistachios in a blender until smooth.
Add two tablespoons into each muffin tin
Top with pistachios
Freeze for 3-6 hours
Matcha Syrup
1 Tablespoon Genuine Tea Matcha Powder
2 Tablespoons Maple Syrup
Pistachios
Top each frozen cake with your own design and and serve once the cakes have been sitting at room temperature for 5-10 minutes.
*make cashew cream by blending 1 Cup boiler cashews with ¾ Cups of water
