Raspberry Matcha Cheesecake With An Oreo Crust
Yield: 1
Prep Time: 30 minutes
Cooking Time: 20 minutes
Difficulty Level: Moderate
Ingredients:
*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
Instructions:
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.