This has to be the softest, lightest and creamiest no bake Matcha Cheesecake. As with most of my recipes its packed with protein and its also Vegan and Gluten-Free.
This recipe is very similar to my Chia and Almond Raw Cheesecake Bars where the base is made from Granola and the filling is made largely with cashew nuts and a bit of protein powder. The main difference is in the flavour, in that for these bars I added some fresh lime and Matcha. Think of a key lime pie with a Matcha twist.
I added Matcha as I love the flavour of it and of course it gives the lovely green colour but if your not a fan of Matcha you could either use less so the flavour isn’t as strong or you could add a sweetened greens powder instead.
Matcha has some great benefits however; its full of antioxidants, it protects the liver, boosts brain and heart function and contains fibre and vitamins. So not only is your afternoon snack delicious its also full of goodness.
As always this recipe is so easy. You just combine the ingredients together and refrigerate for a few hours, and you are basically done. And the result? A vegan cheesecake that tastes like it was baked, but with a lighter creamier texture.
Heres the recipe..
- 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
- Blend together the granola with the melted coconut oil and almond milk
- Press this mixture into a square lined tin
- Blend together the filling ingredients and place on top of the base.
- Place in the fridge for a few hours to set or in the freezer for an hour
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!