Matcha and Lime Cheesecake
Prep time: 
Total time: 
Serves: 10
This has to be the softest, lightest and creamiest no bake Matcha Cheesecake. As will most of my recipes its packed with protein and they are also Vegan and Gluten-Free.
  • BASE
  • 155g (1½ cups) Granola
  • 3 Tbsp Coconut Oil
  • 2 Tbsp Almond Milk
  • 150g (1 cup) Cashew Nuts (soaked for at least an hour in water)
  • 20g (1/2 cup) Vanilla Protein
  • 3 Tbsp Fruit Syrup
  • 50m Almond Milk
  • Handful of Spinach
  • Tsp Matcha Powder
  • Juice of 1 Lime
  1. Blend together the granola with the melted coconut oil and almond milk
  2. Press this mixture into a square lined tin
  3. Blend together the filling ingredients and place on top of the base.
  4. Place in the fridge for a few hours to set or in the freezer for an hour
Nutrition Information
Serving size: 1 Calories: 200 Fat: 16g Carbohydrates: 5g Protein: 7g
Recipe by Clean Lean Bakes at