Yes, this is just a delicious as it sounds. For those of you who follow me on Instagram, you probably think that I eschew dessert, as I mostly post about my epic salads 😂 . (Truth: I do eat more than salad). While I don't have much of a sweet tooth anymore, I do have an intense love for dark chocolate and nut butters (and if the two are combined...😍 ) ... and matcha-flavored things.
So when I was in Portland a few weeks ago, I was blown away when I tried a piece of the matcha cheesecake at Blossoming Lotus. It was gluten-free, vegan, and heavenly ... and I thought to myself, "Self, I must recreate this."
So I did ... with a vanilla cardamom twist.
Once I got home, I did my research and got to recipe testing - inspired by the vegan cheesecake recipe from Minimalist Baker, I tweaked the recipe to make it my own (though I love the idea of making mini-cheesecakes in muffin tins next time).
[ W A R N I N G ] : You may not be able to stop at one piece (I recommend freezing it in multiple parts to save for later ... and to save yourself from eating too much! Also, beware about eating this too late in the evening. Matcha has C A F F E I N E and may keep you up!
Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you!
Vanilla Cardamom Matcha Cheesecake
Prep time: 25 min (+12hr to soak cashews)
- 1 cup organic raw pecans
- 1 cup organic raw walnuts
- 1/2 cup pitted, packed dates (soft)*
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp sea salt
*If the dates are dry, place them in a bowl of hot water to soften. Drain well before use.
- 3 cups raw, organic cashews, soaked
- Scant 1/2 cup lemon juice
- 2/3 cup organic coconut oil, melted
- 2 5.4oz cans organic coconut cream
(I love the Native Forest brand)
- 2/3 cup organic maple syrup
- 2.5 Tbsp culinary grade matcha
- 2 tsp vanilla
- 1/4 tsp cardamom
- 1/8 tsp sea salt
- To prepare the cashews, soak 3 cups raw, organic cashews in filtered water with a dash of sea salt overnight at room temperature. Rinse cashews well before proceeding to step 4.
- In a food processor, process all crust ingredients until the texture is sticky enough to hold together in a springform pan.
- Line the bottom of an 8- or 9-in springform pan with parchment paper. Press the dough firmly and evenly into the bottom of the pan. Place into the refrigerator to set while you are making the filling. (Note: If you use a 9-in springform, your crust will be a little bit thinner).
- Place all of the filling ingredients into a high-powered blender (Vitamix) and let 'er rip until completely smooth. Use a spatula to scrape the sides of the Vitamix to ensure all ingredients are fully incorporated.
- Remove the set crust from the refrigerator and pour the filling into the springform pan.
- Lift and drop the pan lightly on the counter to release air bubbles.
- Place in freezer to chill/set until firm, approx. 2-4hr.
- Transfer to the refrigerator to store until ready to serve.
- Refrigerator - Store covered for up to 5 days.
- Freezer - Store tightly sealed for up to 3 weeks.
It doesn't get much easier (or more delicious) than this. My recipe testers all gave two thumbs (and a bazillion taste buds) up. I want to know your thoughts - hit me up in the comments!