Vegan Matcha Swirl Cheesecake

FOR THE FILLING:

180g raw cashews (Soaked overnight in cool water, or in very hot water for an hour)

1 tsp vanilla extract

1 lemon, juiced

60ml Coconut milk

53ml melted coconut oil

120ml maple syrup

60g coconut yogurt

ยผ tsp Profusion Organic Himalayan Pink Salt

1 ยฝ – 2 tsp matcha green tea powder

 

FOR THE CRUST:

275g Medjool dates, pitted

155g raw walnuts or almonds

20g Profusion Organic Hulled hemp seeds

Pinch of Profusion Organic Himalayan Pink salt

  1. Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
  2. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  3. Next, add nuts, hemp seeds and salt and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more chopped almonds.
  4. Line a standard pie, round cake dish, or 7-inch springform pan with parchment paper. Then add crust mixture and carefully press with fingers to distribute. To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
  5. Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
  6. Taste and adjust flavour/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavour.
  7. Pour 2/3 filling into the crust and tap a few times to release any air bubbles. Set aside.
  8. To the remaining filling, add the matcha powder, starting with 1 1/2 tsp. Blend until creamy and smooth. Then taste and see if it needs more matcha, too much can taste bitter. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
  9. Cover loosely with plastic wrap and freeze until set – about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
  10. To serve, set out of the freezer until slightly soft to the touch – about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of coconut whipped cream and fresh berries or enjoy as it is!

*Once this cheesecake has been frozen, it can be stored in the fridge for up to 3 days but will become softer. For this reason, we recommend storing it in the freezer and setting out 15-20 mins before serving to enjoy the best texture. Store leftovers in the freezer for up to a month.

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