Raw Blackberry Matcha Lime Cheesecake
 
 
Luscious layers of lime-spiked blackberry and matcha cheesecake filling perch atop a lightly sweetened grain-free nut crust for a decadent yet refreshing treat. It's the ideal vegan dessert to end a light summer meal.
Author:
Recipe type: Vegan, Dessert, Pastry
Cuisine: Modern American, Raw
Yield: One 6-inch cheesecake
Ingredients
  • Coconut oil for greasing pan
  • Crust:
  • 125g shelled raw pistachio kernels
  • 48g (½ cup) almond flour
  • ¼ tsp kosher salt
  • 62g (¼ cup packed) pitted dates, roughly chopped
  • 139g (3 Tbsp) coconut oil, melted
  • 2 tsp finely grated lime zest
  • 5ml (1 tsp) vanilla extract
  • 15-30ml (1-2 Tbsp) water
  • Cheesecake Filling Base:
  • 225g (2 ½ cups) raw cashews, soaked and drained¹
  • 4 fl oz (½ cup) coconut cream²
  • 13g (1 Tbsp) coconut oil, melted
  • 80ml (⅓ cup) maple syrup (or more to taste)
  • 80ml (⅓ cup) fresh lime juice
  • 2 Tbsp finely grated lime zest
  • ¼ tsp kosher salt
  • Flavorings:
  • 5 oz (1 cup) fresh blackberries, washed and patted dry
  • 16g (5 tsp) matcha powder
Procedure
  1. Lightly grease bottom and sides of a 6-inch springform pan with coconut oil, and set aside.
  2. Prepare crust: Add pistachio kernels, almond flour, and salt to blender or food processor; pulse to a coarse meal. Add chopped dates, coconut oil, lime zest, vanilla extract, and 1Tbsp water. Process until mixture comes together into a cohesive mass; if it’s dry and crumbly, drizzle in more water 1 tsp at a time until it clumps up. Press into bottom of pan, smoothing to form an even layer. Transfer to freezer.
  3. Prepare cheesecake filling base: Add soaked cashews, coconut cream, coconut oil, maple syrup, lime juice, and kosher salt to food processor or high powered blender. Puree until smooth and creamy. Taste and add more maple syrup if you prefer a sweeter filling.
  4. Prepare blackberry filling: Pour half the base mixture (about 1⅓ cups) into a bowl and set aside. Add blackberries to remaining base mixture in blender or food processor, and blend until smooth. Retrieve pan from freezer and pour blackberry filling over crust, spreading evenly. Return pan to freezer and allow to set up for at least 10 minutes.
  5. Prepare matcha filling: Whisk matcha powder into remaining base mixture until fully incorporated. Retrieve pan from freezer and pour matcha filling evenly over blackberry filling, spreading to distribute all the way to edge.
  6. Freeze cheesecake for at least 4 hours or overnight.
  7. Serve: Thaw cheesecake at room temperature for 10-15 minutes before serving. To slice, release clasp on pan and remove cheesecake from pan base; transfer to cutting board or serving platter. Run the blade of a sharp knife under hot water, wipe dry, and cut cheesecake. Wipe blade and repeat as necessary for clean slices.
Notes
¹To soak the cashews, cover with cool water and let sit overnight, then drain and rinse. Alternatively, do a quick soak: add cashews to a saucepan, cover with water, and bring to a boil. Turn off heat, cover pan, and let sit for 30 minutes. Drain and rinse cashews before proceeding.


²If you can't find canned coconut cream, use the cream from full-fat coconut milk. For ease of separation, refrigerate for a few hours before using (DO NOT shake the can). Open the can and scoop out the solidified cream on top, leaving behind any water.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/raw-blackberry-matcha-lime-cheesecake/