Matcha Vegan Cheesecake with Almond & Pistachio Biscuit Base
by Kelly Gibney - Wholehearted Real Food
Rich, creamy and wholesome; this stunning dessert is perfect for wowing a crowd. Because it can be frozen so successfully you can it make up to a week in advance.
Serves 12
Almond & Pistachio Biscuit Base
- ¾ cup dried dates – soaked in boiling water for 10 minutes prior then drained well.
- ¾ cup almonds
- ¾ cup pistachios
- ¾ cup dessicated coconut (preferably organic to avoid preservatives)
- 1 teaspoon good quality vanilla extract
- pinch sea salt
Base Method
- Place all ingredients into a food processor and blitz until the mixture is the texture of breadcrumbs and is sticky.
- If the mixture is too dry you can add one tablespoon of water.
- Line a 20cm round springform cake tin with gladwrap.
- Press in the base mixture firmly and evenly.
- Use the back of a spoon to smooth out the surface.
Cheesecake Filling
- 2 cups raw cashew nuts – soaked in a large bowl of water for 6-8 hours
- 5 tablespoons pure maple syrup
- ½ cup full fat coconut cream
- 1 tablespoon Matcha Matcha Culinary Grade
- 1 teaspoon good quality vanilla extract
- ½ cup melted virgin coconut oil
Filling Method
- Place all the ingredients into a high powered blender and process until the mixture is completely smooth and creamy.
- Pour over the base.
- Give the tin a wiggle to flatten the surface of the cheesecake.
- Place in the freezer overnight to set.
- Can then be moved into the fridge.
- Will last up 5 days in an airtight container.
- Will last up to 3 weeks in the freezer.