Matcha cheesecake

Portuguese version here.

Today I bring one of my biggest passions when it comes to desserts. Cheesecake.

But this is no ordinary cheesecake. It’s not only a matcha cheesecake but in fact is (almost) raw. This makes it very simple, easy and healthier.

The truth is – I love frozen desserts. I mean, don’t even get me started on ice cream…

Ingredients for 1 cheesecake (18cm):

  • 160g almonds
  • 270-280g medjool dates
  • 1 pinch of cinnamon and sea salt
  • 180g cashews soaked overnight
  • ~60g full fat coconut milk
  • 50g melted coconut oil (but measured before melting)
  • 50g  soy quark
  • 125ml agave syrup
  • juice from 1 medium lemon
  • 1 tsp vanill extract
  • 2-2,5 matcha powder


  1. Star by pulsing almonds in a food processor (or other machine) until it almost resembles flour. Add pitted dates, cinnamon and salt and pulse until you’ve obtained a thick paste. Like raw bliss balls. If needed, add a tbsp of water to help ingredients stick together.
  2. Remove from the processor and mould into a circular or rectangular base of 18 cm (or several small squares, like I did in the photo).
  3. Put in the freezer until the rest is ready.
  4. Add all remaining ingredients to a blender and blend until you’ve obtained a creamy texture. If you are using a high power blender like vitamix, you shouldn’t have any problems. If not, do it with some patience and it will eventually get there.
  5. Once this step is ready, add it to the almond base, until it reached the top of your baking form. Put in the freezer for at least 3 hours.
  6. Serve straight out of the freezer with coconut cubes, fresh raspberries or even melted chocolate.

*Adapted from Minimalist Baker’s Match Swirl Cheesecake.

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