No-Bake Matcha Cheesecake (dairy-free & gluten-free)
Though it’s been consumed in Asian countries for a very long time, green tea matcha powder has become quite the trend of late.
I first discovered green tea matcha powder on my travels through South Korea. Green tea matcha lattes were on all the coffee shop menus. Naturally, I had to find out what it was all about!
From the first sip, I knew my love affair with matcha had started. The sweet earthy flavor was unlike anything I had ever had.
From here, I noticed matcha flavors popping up everywhere — cakes, cookies, and candy. I was in love.
I was in matcha heaven.
No-Bake Matcha Cheesecake (dairy-free & gluten-free!)
Using a combination of coconut cream and cashews for the “cheese” base, I’ve also added gelatin to help set it. (I just love including high quality, grass-fed gelatin to my food whenever it makes sense to add an extra nutritional kick!)
Wildly Organic Coconut Syrup is my sweetener of choice lately. To me, the flavor is a cross between caramel, dates, and maple syrup. And now I have two loves — matcha and coconut syrup!
I must say, combining my two loves in one has created a beautiful, easy, No-Bake Matcha Cheesecake!
Have you ever had matcha? What is your favorite way to use it?
- 1-1/2cups Wildly Organic Cashewssoaked in water for 4 to 6 hours
- 1cup Wildly Organic Fine Coconut Flakes
- 6 Medjool dates
- 1tablespoon Wildly Organic Coconut Syrup
- pinch Wildly Organic Himalayan Pink Salt
- 1 2/3 cups coconut cream
- 1cup Wildly Organic Cashewssoaked in water for 4 to 6 hours
- 1/2cup Wildly Organic Coconut Syrup
- 3tablespoons unflavored gelatinpreferably a high quality, grass-fed gelatin
- 2tablespoons matcha powder
- 4teaspoons vanilla extract
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After soaking 4 to 6 hours, drain the cashews.
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Place all the crust ingredients into a food processer and blend until well combined. The consistency should be smooth with no obvious chunky bits.
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Press the crust mixture into an 8" springform pan or 12 small muffin tins using the back of a spoon.
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Set aside.
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Slowly heat the coconut cream in a saucepan just until it's warm enough to dissolve the gelatin.
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Slowly add the gelatin and stir with a fork to dissolve. Remove from heat when the coconut cream starts to thicken and you can't see any gelatin.
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Drain the remaining soaked cashews.
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Place in the food processor and process until smooth.
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Combine the other cheesecake ingredients with the cashews and process until smooth.
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Now dollop the mixture onto the crust or divide between the muffin tins if doing individual cheesecakes.
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Place the cheesecake in the fridge for 2 to 3 hours or even overnight before serving.
This cheesecake can be frozen.
Store it in the fridge for up to 3 days. Serve straight from the fridge.
The post No-Bake Matcha Cheesecake (dairy-free & gluten-free) appeared first on Wildly Organic.
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