Raw Matcha Raspberry Cheesecake
"Raw matcha raspberry mini cheesecake 🌱💗Who wants the tiniest piece of cake? This recipe 👇🏻is plant-based, vegan-friendly, refined sugar-free, gluten-free!"
-- @foodie.yuki


Prep time 1hr 30mins


For the Crust

  • 1/ 4 cup gluten free oats
  • 1/ 4 cup almonds
  • 1 pinch pink Himalayan salt
  • 1 teaspoon maple syrup
  • 2-3 tablespoons melted coconut oil

To Make the Crust


  • Step 1

    Place the oats, almonds, and salt in a food processor and blend until finely ground. Add coconut oil and maple syrup and blend until a sticky dough forms.

  • Step 2

    Line a 4-inch round pan with parchment paper. Press crust mixture into the pan. Freeze while making filling.

For the Filling

  • 3/ 4 cup cashews, soaked overnight, drained and rinsed
  • 1/ 2 cup canned coconut cream
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons melted coconut oil
  • 1 tablespoon melted cocoa butter
  • 1/ 2 teaspoon vanilla bean paste
  • 2 teaspoons matcha powder
  • 1/ 4 cup fresh raspberries


  • Step 1

    Add cashews, coconut cream, maple syrup, and lemon juice to a high speed blender and blend until smooth. Add coconut oil and cocoa butter slowly through top of blender while motor is still running. Keep blending until a smooth cream forms.

  • Step 2

    Transfer half the mixture to a bowl and set aside. Blend the raspberries with remaining cream mixture, until smooth. Pour over crust and place in freezer to set for at least 1 hour.

  • Step 3

    Combine matcha powder with remaining cream mixture and pour over raspberry layer. Freeze overnight.