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matcha-mint-cheesecake-recipe

Matcha Mint Cheesecake

A refreshing and creamy vegan cheesecake with a hint of matcha and mint.
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Preparation Time: 20 minutes
Chill Time 4 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: Vegan
Servings: 8 slices
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups Almonds raw
  • 1 cup Dates pitted

Filling

  • 2 cups Cashews soaked overnight
  • 1 cup Coconut Cream
  • 0.5 cup Maple Syrup
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Matcha Powder
  • 1 teaspoon Mint Extract

Instructions 

  1. 1. Blend almonds and dates in a blender until they form a sticky dough.
  2. 2. Press the dough into the bottom of a springform pan to form the crust.
  3. 3. Blend soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, matcha powder, and mint extract until smooth.
  4. 4. Pour the filling over the crust and smooth the top.
  5. 5. Chill in the refrigerator for at least 4 hours or until set.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Sodium: 10mg | Potassium: 300mg | Fiber: 5g | Sugar: 20g | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg

Keywords

Cheesecake, Matcha, Mint
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