Name: Matcha Swirl Cheesecake
Prep time: 81 min
Cook time: 189 min
Total time: 270 min
Yield: 10 servings
Ingredients: 1.5 cups raw cashews ((soaked overnight in cool water or in very hot water for 1 hour)); 1 tsp vanilla extract ((optional)); 1 medium lemon, juiced ((~3 tbsp or 45 ml as original recipe is written)); 0.25 cup canned light coconut milk ((or sub full-fat coconut milk)); 0.25 scant cup melted coconut oil ((if avoiding oil, the recipe won’t be as creamy, but you can sub 0.25 cup more coconut yogurt or coconut milk)); 0.5 cup maple syrup ((or sub agave // use less for a more tart cheesecake)); 0.25 cup coconut yogurt* ((DIY or store-bought vegan yogurt - I like Coyo! *If you don’t have coconut yogurt, sub 0.25 cup more coconut milk and a bit more lemon juice.)); 0.25 tsp sea salt; 1.5 tsp matcha green tea powder ((see our Matcha Review!)); 1 cup packed medjool dates ((pitted // as original recipe is written, about 22 dates or 275 g pitted before measuring)); 1.5 cups raw walnuts ((or sub raw almonds)); 1 pinch sea salt

Instructions

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1

Add raw cashews (1.5 cups) to a bowl, cover with very hot water, and let soak 1 hour. Alternatively, cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
2

Add packed medjool dates (1 cup) to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
3

Next, add raw walnuts (1.5 cups) and sea salt (1 pinch) to the food processor and process into a meal. Then add the [dates] back in and blend until a loose dough forms – it should stick together when squeezed. If too dry, add a few more [dates] through the spout. If too wet, add more chopped [raw walnuts].
4

Line a standard pie, round cake dish, or 7-inch springform pan with parchment paper. Add the [crust mixture] and carefully press with fingers to distribute and push up the sides. Place in the freezer to firm up.
5

Add all filling ingredients, except [matcha green tea powder], to a high-speed blender: [soaked raw cashews], vanilla extract (1 tsp), lemon, juiced (1 medium), canned light coconut milk (0.25 cup), cup melted coconut oil (0.25 scant), maple syrup (0.5 cup), coconut yogurt (0.25 cup), and sea salt (0.25 tsp). Blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more [canned light coconut milk].
6

Taste and adjust flavor/sweetness as needed, adding more [coconut yogurt] or [lemon juice] for tang, [maple syrup] for sweetness, or [vanilla extract] for flavor.
7

Pour 0.66 of the [filling] into the crust and tap a few times to release any air bubbles. Set aside.
8

To the remaining [filling], add [1.5-2 tsp matcha green tea powder], starting with 1.5 tsp. Blend until creamy and smooth. Taste and see if it needs more [matcha powder]. Add to the [filling] in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
9

Cover loosely with plastic wrap and freeze until set – about 3-4 hours depending on the size of the dish. When set, it will be firm to the touch.
10

To serve, set out of the freezer until slightly soft to the touch – about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of [whipped coconut cream] and [fresh berries], or enjoy as is!
11

Once this cheesecake has been frozen, it can be stored in the refrigerator up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting out for 15-20 minutes before slicing/serving to enjoy the best texture. Store leftovers in the freezer up to 1 month or the refrigerator up to 3 days.