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Raspberry Matcha Cheesecake (raw, vegan & grain-free)

May 4, 2019 By Hana 8 Comments

Raspberry Matcha Cheesecake (vegan & grain-free)

Welcome, May! Summer with all of its magic is upon us and I have a beautiful Raspberry Matcha Cheesecake for you to celebrate. With beautiful shades of pink and green representing the inner and outer heart, this dessert is created to bring you into your heart centre and inspire you in your healing journey towards wholeness and love.

Within your heart lie all of the answers that you’re seeking, all you need to do is take time to tune in and listen. The world around us is changing and we are now asked to live from our hearts more than ever before.

Raspberry Matcha Cheesecake (vegan & grain-free)Raspberry Matcha Cheesecake (vegan & grain-free)

I am working on some online offerings, will it be live online classes or an online course and if you have something you’d love to explore and learn with me please do send me a message I’d love to speak with you. The way it’s shaping for me at the moment looks like it will be centered around colours, seasons, plantbased cakes and healing.

Raspberry Matcha Cheesecake (vegan & grain-free)Raspberry Matcha Cheesecake (vegan & grain-free)

I’ve created this Raspberry Matcha Cheesecake in February for an event for my friend’s book launch, had such wonderful feedback, and I always wanted to bring this recipe to you. It was from this recipe that I’ve adapted the Blueberry Lemon Cheesecake.

I’ve used frozen raspberries in here (except the decoration) as they’re still not in season, but you can use fresh raspberries as you like. I’ve also pressed extra whole raspberries into the centre to create a nice effect and a little surprise when sliced.

Decorated with some beautiful seasonal blooms to nourish your soul as well as your senses.

With much Love & Light

Hana xx

Raspberry Matcha Cheesecake (vegan & grain-free)Raspberry Matcha Cheesecake (vegan & grain-free)Raspberry Matcha Cheesecake (vegan & grain-free)

Raspberry Matcha Cheesecake (vegan & grain-free)
 
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Author: Hana, Nirvana Cakery
Serves: 16 cakes
Ingredients
  • Crust layer:
  • 90g almonds (3/4 cup)
  • 35g sunflower seeds (1/4 cup)
  • 50g desiccated coconut (1/2 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tbsp tahini

  • Raspberry layer:
  • 100g frozen raspberries, slightly thawed (1 cup)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 2tbsp almond milk
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)

  • Matcha layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 2tsp matcha powder
  • 100g coconut butter, melted (1/2 cup)
  • few raspberries to press in at the end (optional)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place almonds and sunflower seeds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cinnamon and salt and blend until the mixture comes together. Add tahini and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Rinse the soaked cashews for the raspberry layer under running water and place into high speed blender. Add raspberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  5. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer for abount an hour until set enough for matcha layer but not completely frozen.
  6. Rinse the soaked cashews for the matcha layer under running water and place into high speed blender. Add maple syrup, almond milk, lemon zest and juice, vanilla and matcha powder and blend until smooth. Add melted coconut butter and blend until incorporated.
  7. Spoon the mixture onto the raspberry layer and smooth out the top. Press in few raspberries (can be frozen or fresh). Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
  8. Once set carefully remove from the tin and with a sharp knife cut into 16 bars.
  9. Leave to thaw before serving.
  10. Store in a fridge or freezer.
  11. Enjoy!
3.5.3251

Raspberry Matcha Cheesecake (raw, vegan & grain-free)Raspberry Matcha Cheesecake (vegan & grain-free)

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Dessert, Gluten free, Grain free, Vegan

« Pineapple Lime Coconut Tart (vegan & grain-free)
Blueberry Nettle Cheesecake (vegan & grain-free) »

Comments

  1. Lariza says

    May 7, 2019 at 7:04 pm

    This cake looks amazing! Will have to make it for mother’s day!

    Reply
    • Hana says

      May 7, 2019 at 7:55 pm

      Thank you so much Lariza! Hope you love it :)

      Reply
  2. Jenya says

    June 13, 2019 at 9:56 am

    Hello, can you tell me please, can I replace coconut butter with cocoa butter?

    Reply
    • Hana says

      June 15, 2019 at 8:13 pm

      Hi Jenya, Yes, you can set it with cacao butter if you like. Use a little less 1/3 cup should be more than enough.

      Reply
  3. Watta says

    March 10, 2020 at 2:17 am

    Love your creation!! Which cling wrap and baking paper do you suggest? Also do you have the link to the cake tins you use with the removable base?

    Reply
    • Hana says

      March 21, 2020 at 9:39 pm

      Hi Watta, you can use any, the paper stops the condensation from the cling film so you don’t end up with water drops on top of the cake. In this recipe, I use non-stick 7″ square cake tin with removable base, I can’t remember where I bought it from, sorry.

      Reply
  4. Michele says

    July 14, 2020 at 11:58 pm

    Desicated coconut… I assume unsweetened. This is the real finely ground correct?

    Reply
    • Hana says

      July 18, 2020 at 12:46 pm

      Hi Michele, I use unsweetened. It doesn’t need to be completely fine, it can retain some texture. If it’s thick or you could even use coconut chips, you can just blend it. Hope you like the recipe :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Find me also here @ashtaraart
🌱 Blog and recipes 👇

Hana | Nirvana Cakery
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