No-Bake Healthy Raspberry Matcha Marble Cheesecake (Vegan / Gluten Free / Refined Sugar Free)
This raspberry matcha marble cheesecake is absolutely divine. It’s super creamy, full of matcha and vanilla flavours swirled together, and topped with fresh raspberries which adds a perfect sweetness and a slight tartness to the cake. This vegan cheesecake is super easy to make and is full of wholesome ingredients, so you can get your dessert fix and get nutritional benefits at the same time while you enjoy this decadent dessert. Dreamy! This recipe is no-bake so it’s ideal for summer time! It can be enjoyed thawed so it’s super creamy and soft, or it can be enjoyed while it is still a bit frozen so it’s like a healthy vegan ice cream cake! I hope you like this cheesecake as much as I do! Let me know what you think! : )
No-Bake Healthy Raspberry Matcha Marble Cheesecake (Vegan / Gluten Free / Refined Sugar Free)
Ingredients
Base
- 7 dates make sure they're fresh and moist
- ⅓ cup finely shredded coconut
- ¼ cup raw cashews
- ¼ cup oats if needed use gluten free oats, or add extra cashews/shredded coconut instead
- ½ tsp vanilla extract
- 1 tbsp melted coconut oil
- pinch of sea salt
Cheesecake Filling
- 1 cup soaked cashews soaked approx 6 hours
- 1 cup coconut cream full fat
- ⅓ cup maple syrup
- 45 ml melted coconut oil
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- tiny pinch sea salt
- 1 ½ – 2 tsp matcha powder *
Topping
- fresh raspberries
Instructions
- Start by soaking the cashews in a bowl for about 6-8 hours in cool water.
- When the cashews are properly soaked, begin to make the cake base.
- Mix together all the base ingredients in a food processor until the mixture is combined into a large ball and consists of small pieces only. If your mixture is too dry then your dates might have been too dry, so either add another date or add a tad more coconut oil.
- Grease the small cake dish, or line with parchment paper.
- Fill the cake dish with the base mixture and press down so it's compact and even, and covers the sides of the dish too. Use your hands or something flat like a measuring cup to smooth it out.
- In a clean food processor add the cashews and mix until smooth. Then add the rest of the ingredients for the cake filling EXCEPT the matcha. The matcha will be added later! Taste the mixture to see if you would like to add more tang (lemon), or sweetness, etc. Once the mixture is super smooth and creamy, pour half of the mixture into the cake dish. Put the cake dish in the freezer for about 15 minutes so it sets just a tiny bit while you make the matcha mixture. (But don't let the cake harden in the freezer because then you can't make the marble pattern in the cake!)
- With the other half of the cheesecake filling, add the matcha powder (start with 1.5 tsp) and mix. Taste to see if more matcha is needed, then mix again. Pour the rest of the mixture over the first cheesecake layer in a swirly motion, then use a toothpick or chopstick to make more swirls/marble look in the cake. Put the cake back in the freezer to set.
- Once the cake has set in the freezer, remove it and decorate the cake with fresh raspberries. To cut the cake, run a sharp knife under hot water, and wipe dry. This will allow you to cut perfectly clean edges. After making one slice, rinse with hot water again and repeat! I hope you enjoy this vegan cheesecake as much as I do!
Notes
*Start with 1.5 tsp, taste test, and then add more if it’s needed! I found about 1.5 to be good, but it all depends on the quality of your matcha/your taste. Too much matcha can make the cake taste a bit bitter, and we don’t want that! 🙂 So that’s why I suggest you start with 1.5 tsp 🙂
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