Raspberry Matcha Cheesecake
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!
Equipment
- Springform pan
- Baking tray
- Saucepan
- Blender
Ingredients
- 1 2/3 cups coconut flakes toasted
- 2 cups coconut milk
- 1/3 cup sugar
- 1/2 cup flour
- 1/4 stick butter replace with vegan substitute for vegan cake
- 1 handful crushed frozen raspberries
- 12 oz Oreo cookies crushed
- 3/4 stick butter melted, replace with vegan substitute for vegan cake
- 2 2/3 cups cashews
- 1 cup hot oat milk
- 1 1/3 cups cream cheese replace with vegan substitute for vegan cake
- 3/4 cup agave syrup
- 2/3 cup coconut oil melted
- 3 tbsp lemon juice
- 2 tsp vanilla extract
- 3 tbsp matcha powder
- 6 oz fresh raspberries
- toasted coconut flakes
Instructions
- Sprinkle the coconut flakes over a 16 x 12-inch baking tray and briefly toast them in the oven. Combine the coconut milk, sugar, and flour in a saucepan until smooth and then heat it over medium heat until the mixture thickens. Stir in the butter until it has melted and then pour the mixture over the toasted coconut flakes. Sprinkle the crushed frozen raspberries over the coconut mixture and refrigerate the baking tray for at least 4 hours. Cut the set pudding into 12 equal pieces and then roll up each piece.
- 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.
- 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.
- 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.
- Decorate the center of the raspberry matcha cheesecake with fresh raspberries and toasted coconut flakes and refrigerate the cake until firm.