No-Bake Vegan Matcha Cheesecake
Servings: 6 people
Cost: $8
Ingredients
- For the graham cracker crust:
- 8 vegan graham crackers
- 5 Tbsp coconut oil, melted
- For the cheesecake filling:
- 2 ¼ cups raw cashews, soaked in water for at least 2 hours, rinsed and drained
- 14 oz silk tofu block
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- ¼ tsp fine sea salt
- 1 tsp orange extract
- 1 Tbsp Matcha powder
- For topping:
- 1 tsp Matcha powder
- 1/4 cup fresh berries
Instructions
- Prepare the crust:To prepare the classic graham cracker crust, add graham crackers into your food processor and pulse it till it is finely powdered.
- Next, gradually add melted coconut oil into the powdered mixture and continue to pulse it until well-combined.
- Spread the mixture in the base of a 9-inch round pan and flatten it out. Then, place it in the freezer to set.
- For the FillingEmpty all the ingredients for the filling into the food processor. Pulse it continuously till you have a frothy mixture.
- Assemble the cheesecake!Transfer the tofu-cashew filling into the pan with the crust and spread it evenly with a spatula.
- Place the cheesecake in the freezer and leave it to chill for several hours or preferably overnight.
- Allow the cheesecake to thaw in the refrigerator for 25-30 min before serving it. Once it is softened, garnish the top with a sprinkling of Matcha powder for a pop of green, and fresh berries. Cut into slices, serve and enjoy!
Notes
Bonus tip: Serve this vegan cheesecake with whipped coconut cream for extra flavor.