A super easy & delicious no bake matcha cheesecake recipe that will satisfy any matcha lover's sweet tooth. It can be made totally vegan friendly and we have reduced sugar and low fat options too - perfect for any tea party, no matter what your preferences are. An excellent match for a cup of chocolate tea too.
Serves: 8 - 10
What you will need:
Please see below for vegan friendly alternatives
- 2 tsp of Super Matcha (our yummy blueberry flavoured matcha powder! You can also use plain matcha powder & double the fresh blueberries if you prefer)
- 100g white chocolate
- 250g cream cheese (or reduced fat quark or reduced fat cottage cheese works also)
- 1 cup crushed graham crackers or digestive biscuits
- 1/4 block of butter, melted (or low fat spread also works well)
- 2 tsp sugar
- 100g fresh blueberries
Vegan Friendly Recipe
For the base:
- 16 dates (soaked and pitted)
- 60g desiccated coconut
- 30g almonds
- 30g cashews
- 45g cacao nibs
For the filling:
- 2 tsp of Super Matcha (our yummy blueberry flavoured matcha powder! You can also use plain matcha powder & double the fresh blueberries if you prefer)
- 250g cashew nuts
- 150g coconut oil
- 100ml agave
- 2 tins coconut milk
- 1 lemon (juiced)
- 2tbsp vanilla
- 100g fresh blueberries
- A pinch of salt
What to do:
Please see below for Vegan method
1. Line the base of a 9-inch spring form cake tin with clingfilm. Line the sides with some greaseproof paper.
2. First, put half of the biscuits into a sealable plastic bag and lay flat. Push our the air and seal before smashing into crumbs with the back of a large spoon!
3. Melt the butter in a bowl and add the biscuits- mix well to combine. Add to your tin & freeze for 20 minutes.
4. In the meantime, melt the chocolate and mix with the quark and sugar with a spoon in a medium-sized bowl. Sprinkle in your Super Matcha and stir until combined! (If you are using plain matcha add 100g of blended blueberries to the mixture as well).
5. Pour your mixture onto the set biscuit base and freeze for 4 hours.
6. Before serving leave in the fridge for 15 minutes to soften slightly. Top with a dusting of matcha powder, and some fresh blueberries.
6. Enjoy!
Vegan Method:
1. Line the base of a 9-inch spring form cake tin with clingfilm. Line the sides with some greaseproof paper.
2. Make the base – roast the cashews and almonds for 2-3 minutes until lightly browned, then add all the base ingredients to a food processor and mix until it all comes together. Put into the lined tin and push down, using your hands to make an even base. Set aside.
3. Make the filling - roast the cashews in the oven for 2-3 minutes, until very
slightly browned.
4. Add the rest of the filling ingredients, including the matcha powder into a food processor and process until thick and creamy. (If you are using plain matcha add 100g of blended blueberries to the mixture as well).
5. Pour on top of your base & leave to set in the freezer for an hour.
6. Before serving, top with a dusting of matcha powder and some fresh blueberries.
7. Enjoy!
