Raw vegan and grain-free wholesome cheesecake with beautiful pink raspberry and green matcha layers.
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 center 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.
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 colors, seasons, plantbased cakes and healing.
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 center 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.
Raspberry Matcha Cheesecake (vegan & grain-free)
Raw vegan and grain-free wholesome cheesecake with beautiful pink raspberry and green matcha layers.
Ingredients
Crust layer:
- 3/4 cup almonds (90 grams)
- 1/4 cup sunflower seeds (35 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/2 teaspoon cinnamon
- pinch sea salt
- 6 medjool dates, pitted
- 1 tablespoons tahini
Raspberry layer:
- 1 cup frozen raspberries, slightly thawed (100 grams)
- 1 cup cashews, soaked for 4 hours (120 grams)
- 1/4 cup maple syrup (60 ml)
- 2 tablespoons almond milk
- 1/2 lemon, zest
- 1/2 lemon, juice
- 1 teaspoon vanilla
- 1/2 cup coconut butter, melted (100 grams)
Matcha layer:
- 1 cup cashews, soaked for 4 hours (120 grams)
- 1/4 cup maple syrup (60 ml)
- 1/4 cup almond milk (60 ml)
- 1/2 lemon, zest
- 1/2 lemon, juice
- 1 teaspoon vanilla
- 2 teaspoons matcha powder
- 1/2 cup coconut butter, melted (100 grams)
- few raspberries to press in at the end (optional)
Instructions
- Prepare 7" square cake tin with removable base.
- 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.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- 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.
- 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.
- 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.
- 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.
- Once set carefully remove from the tin and with a sharp knife cut into 16 bars.
- Leave to thaw before serving.
- Store in a fridge or freezer.
- Enjoy!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving:Calories: 292Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 279mgCarbohydrates: 26gFiber: 5gSugar: 16gProtein: 5g
This cake looks amazing! Will have to make it for mother’s day!
Thank you so much Lariza! Hope you love it :)
Hello, can you tell me please, can I replace coconut butter with cocoa butter?
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.
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?
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.
Desicated coconut… I assume unsweetened. This is the real finely ground correct?
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 :)
could you use diary products such as cow milk and butter?