Introduction: EASY Matcha Cheesecake (Healthier Alternative, NO EGGS/FLOUR)
This cheesecake is not heavy, tangy, and the perfect amount of sweetness that anyone can enjoy for dessert. Super easy to prep and bake. This creamy cheesecake mixed with a matcha swirl will surely have everyone interested and a must-try!
Made in a loaf pan (I used a 9 x 5 nonstick)
It's 2020, everyone by now should be familiar with matcha and it's health benefits (high in antioxidants). This is a great and simple way to add powerful health benefits to your lifestyle.
*This recipe can be altered for vegans (see below for substitutes)*
The best part about this recipe is that you can taste and adjust as there are no raw ingredients! 😋
- (6) Any digestive biscuits that can be blended into coarse
- 1 mini 1 oz raisins or dates
- 1 cup soaked cashews (I soaked mine overnight, but can soak in boiling water for AT LEAST 1 hr prior)
- 1 8oz package cream cheese OR vegan cream cheese (soften)
- 1 cup of coconut milk
- 1/2 honey OR maple syrup (+1 tbsp if you like it to be sweeter)
- Juice of one small lemon (approx. 2 tbsp)
- 1 tbsp cornstarch
- 1 tbsp matcha powder
- Dash of vanilla extract (approx. 1 tsp)
- Pinch of salt
Step 1: Instructions:
- The day before you make this, soak the cashews in water overnight or if you forgot, soak cashews in boiling water for AT LEAST 1 hr)
- Pre-heat your oven for 350 degrees.
- Place digestive biscuits and raisins/dates into food processor/blend and blitz into like sand
- Line your loaf pan with parchment paper and stuff crust ingredients into the pan and press down. Press into the sides as well and spread evenly throughout the pan.
- Bake for 10 minutes or until golden brown (keep in eye out, edges will brown quickly).
- Lower the temperature to 325 degrees.
- In a food processor/blender, place all the ingredients in and blend until smooth (if your ingredients don't all fit at once, blend the cashews with half of the softened cream cheese first then add the rest of the ingredients)
- Remove 1 cup of filling and mix in 1 tbsp of matcha powder
- Place filling into loaf pan and spread evenly then add in the matcha filling in spoonsful. Using a chopstick or spoon, in a swirl motion (like figure 8 motion) lightly mix in original filling with matcha filling to create swirls.
- Bang on a flat counter a few times to remove any bubbles in the batter
- Place into oven and bake for 50 minutes (center should be still little jiggly, but not raw looking)
- Cool at room temperature then BE PATIENT and place in the fridge for AT LEAST 5 hrs.
- Cut into triangles and enjoy!! 💝
Participated in the
Baking Speed Challenge
Be the First to Share
2 years ago
Looks good, thank you for sharing your recipe!
If you have any photos you took of the steps when you made this, they'd be great to add. Adding steps with images of the process, with tips, suggestions, etc. can really help readers be able to duplicate your results. Just a tip - perhaps for your next project or recipe! ; )