Raspberry Matcha Cheesecake With An Oreo Crust

Are you looking for a dessert that's delicious, gorgeous, AND healthy? Then this stunning raspberry matcha cheesecake with a hint of coconut and an Oreo crust is the recipe for you!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 20 minutes
Difficulty Level: Moderate


*NOTE: Replace the butter & cream cheese with 1:1 vegan substitutes for a fully vegan cake

For the raspberry coconut rolls:

  • 1⅔ cups coconut flakes, toasted
  • 2 cups coconut milk
  • ⅓ cup sugar
  • ½ cup flour
  • ¼ stick butter*
  • 1 handful of crushed frozen raspberries

For the Oreo cookie crust:

  • 12 oz Oreo cookies, crushed
  • ¾ stick butter, melted*
  • 9-inch springform pan

For the matcha cheesecake filling:

  • 2⅔ cups cashews
  • 1 cup oat milk, hot
  • 1⅓ cups cream cheese*
  • ¾ cup agave syrup
  • ⅔ cup coconut oil, melted
  • 3 tbsp lemon juice
  • 2 tsp vanilla extract
  • 3 tbsp matcha powder

For the decoration:

  • 6 oz fresh raspberries
  • toasted coconut flakes


2. For the Oreo cookie crust, place the Oreo cookies in a springform cake pan and crush them with a glass. Pour the melted butter over the cookie crumbs, mix well, and firmly press down on the top of the crust to smooth it. Let the cookie crust sit for 30 minutes.

3. For the matcha cheesecake filling, soak the cashews in hot oat milk for at least 2 hours or preferably overnight. Add the soaked cashews, oat milk, cream cheese, agave syrup, melted coconut oil, lemon juice, vanilla extract, and matcha powder to a blender and blend for about 2 minutes until smooth. Then pour the mixture over the Oreo cookie crust in the springform pan.

4. Place the raspberry coconut rolls upright in the matcha cheesecake filling, along the inner walls of the springform pan, and push them down until they reach the Oreo cookie crust.

5. Decorate the center of the raspberry matcha cheesecake with fresh raspberries and toasted coconut flakes and refrigerate the cake until firm.


Also hefty