Strawberry Matcha Cheesecake
This recipe is adapted from Sweetly Raw | (RAW)
Makes two 4-inch Mini Cheesecake Pan
Ingredients
Crust:
1/2 cup raw almonds (or any nut of your choice)
1/3 cup shredded coconut
1/3 cup pitted dates
2 tbsp water
Strawberry Filling:
1 1/2 cup diced strawberries
1 cup raw cashew pieces (soaked overnight or 30’ in boiling water)
2 tbsp maple syrup
3 tbsp water
1 tbsp lemon juice
1/3 cup melted coconut oil
Matcha Filling:
1 cup raw cashew pieces (soaked overnight or 30’ in hot water)
2 tbsp water
2 1/2 tbsp maple syrup
1 tbsp matcha
1/3 cup melted coconut oil
½ lemon juice
Instructions
Crust:
Finely grind the almonds and coconut in a food processor.
Add the dates and process until they’re broken down and combined.
Add the water and process until a dough forms that will easily hold together when pressed in your hand.
Press into the bottom of mini cheesecake pans or silicone muffin molds.
Strawberry Filling:
Blend all but the coconut oil in a high-speed blender until smooth.
Add the oil and blend again to incorporate. Pour into a bowl and set aside.
Matcha Filling:
Blend the cashews, water, syrup, lemon, and matcha in a high-speed blender until smooth.
Add the oil and blend again to incorporate.
Assembly
Pour either of the fillings halfway up the cheesecake pans covering the crust. Pour some of the other filling on top. Cover and place into the freezer for at least 6 hours to set.
To Serve
Remove the firm cheesecake(s) from the freezer. Remove from the molds or pan and allow to sit in the fridge to thaw. Top with mix berries.