Raw Blackberry Matcha Lime Cheesecake

It’s National Cheesecake Day! I’m usually pretty bad about acknowledging these food holidays, but I’ve always been a sucker for good cheesecake so I figure this one is worth celebrating. Just one problem – it’s like a thousand degrees outside basically across the entire country right now. Who wants to spend hours with the oven on or sit down and eat a heavy, dairy-based dessert on days like these? Not I, said the fly. (That’s a quote from a childhood poem about a spider and a fly. In fact, I’m pretty sure the title of the poem is “The Spider and the Fly.” Just forget I said anything, I’m clearly delirious from the heat.) Anyway, this dreamy raw vegan cheesecake is my solution to the hot-weather cheesecake conundrum. Luscious layers of lime-spiked blackberry and matcha filling perch atop a lightly sweetened grain-free nut crust for a decadent yet refreshing treat. The ideal no-bake dessert in the scorching heat of summer, it’s creamy, tangy, cooling, and absolutely irresistible! It’s also easy to make and requires very little active time, so you can get out of the kitchen and back to enjoying your summer, stat. Take note, though, that it does require some advance preparation – you can’t throw this together at the last minute because it needs several hours to set up in the freezer.

Ready to get to it? Let’s talk about the crust first. If you’ve ever had a raw vegan cheesecake, you already know that the crust is typically made with pecans or walnuts, and sweetened with dates. I personally think that pistachios and almonds are better flavor pairings with the blackberry, matcha and lime in this cheesecake, so I’ve used raw pistachio kernels and almond flour for the crust. The dates are staying, because in addition to providing a lovely, mellow sweetness, their natural stickiness makes them a terrific binder for holding the crust together. There’s some freshly grated lime zest in the crust as well, which packs a nice flavor punch.

To make the crust, pulse the pistachios, almond flour, and salt in your blender or food processor until the pistachios are broken down to a coarse meal.

You want to pulse instead of letting it run so you don’t accidentally make pistachio-almond butter. It should look like this – some large pistachio pieces are okay because it’s getting processed further.

Add the dates, coconut oil, lime zest, vanilla, and a tablespoon of water. Process until it all pulls together into a sticky, cohesive mass. If it’s a bit dry, which can happen when your dates aren’t super fresh, drizzle in more water a teaspoon at a time until it looks like it does in the photo. If you squeeze some together in your hand it should hold together.

Grease the bottom and sides of a 6-inch springform pan with coconut oil, and press the crust mixture into the bottom of the pan in an even layer. Pop the pan into the freezer to firm up the crust while we work on the fillings.

I wanted to keep this recipe as simple as possible, so we’re going to make one batch of base cheesecake filling, then divide it in half and add the separate flavoring ingredients to each. You’ll need a powerful food processor or blender to ensure that your filling turns out silky smooth. Soaked cashews are the standard base for this type of cheesecake filling, and I love how their neutral flavor lets the other ingredients shine. Alternatively, you can use macadamias which also make for a rich and creamy base. Either way, you typically use lemon juice to get that cheesy “tang”that you have in a dairy cheesecake, but fresh lime juice is standing in for the lemon in this recipe. Also, just know that you’re definitely going to taste some coconut from the coconut cream.

So, to make the base, toss everything except the matcha and blackberries into the blender or food processor, and puree for a couple of minutes until it’s creamy and smooth. You’ll see specks of lime zest even once it’s completely blended.

Give it a taste and add a touch more maple syrup if you like a sweeter cheesecake filling. Scrape or pour half the mixture – about 1 ⅓ cups – into a bowl and set aside. (Take note: the blackberries add volume and will make that layer noticeably thicker than the matcha layer. If you want them even, reserve an extra ⅓ cup of filling for the matcha.) The lime flavor should be prominent and tangy, kinda reminiscent of key lime pie filling.

Fresh blackberries are in season right now, so I recommend using the ripest, sweetest ones you can find. I buy them at my local farmers’ market, but this time of year you should be able to find good ones at your local supermarket.

To make the blackberry filling, simply add the washed and dried berries to the remaining cheesecake base in the blender or food processor, and puree until smooth.

Retrieve the pan from the freezer and pour the blackberry filling over the crust. Gently tap or shake the pan to distribute the filling, or use a spatula to spread it evenly. Put the pan back into the freezer and let it chill for at least 10 minutes. (While you’re waiting out the time you can wash the dishes, you don’t need the blender anymore).

Onto the second layer! We’re using matcha powder for this top layer, and I recommend culinary grade. It’s less expensive than the ceremonial and latte varieties, and the flavor is stronger so it stands up to the other ingredients in this cheesecake (I’ve discussed this in the past if you’re interested). Add the matcha powder to the bowl of cheesecake base that you set aside, and whisk until the powder is fully incorporated.

Take the pan out of the freezer again and pour the matcha filling over the blackberry layer, spreading evenly. Put the pan back in the freezer and let the cheesecake set up until completely firm, which will take at least three hours.

Isn’t it gorgeous? And yes, I know the layers and crust aren’t perfectly even. That’s what I get for rushing through prep to get it photographed in time for this cheesecake celebration!

When you’re ready to serve the cheesecake, let it sit at room temperature for at least 15 minutes to thaw (it may need longer if your freezer is super cold). When you want to cut it, I recommend warming up your knife for clean, even slices. Dip the blade in hot water and wipe it dry with a clean towel. Slice the cheesecake while the knife blade is still warm, wiping clean, dipping, and drying between slices. Transfer the slices to plates, and enjoy!