Pistachio Matcha Cheesecake

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Today I have a beautiful new raw dessert recipe to share with you. I've infused green tea powder, known as matcha, and pistachios into a creamy cheesecake filling set upon a nutty hunza raisin crust - all topped with a dark chocolate drizzle and more crunchy pistachios. It was the perfect dessert for family members visiting from Montreal last week.

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Matcha can give quite a kick so you don't need too much in the recipe to taste it. I find that different brands taste different too so start with less, taste, and add more for your preference.

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Pistachio Matcha Cheesecake

Makes a 7" cake

Crust

2/3 cup almonds

1/3 cup raw pistachios

2 tablespoons shredded coconut

1/3 cup hunza raisins

1 teaspoon water

Grind the almonds to flour in a food processor. Add the pistachios, coconut, and raisins. Process until the raisins are completely broken down. Add the water and pulse to combine. Press into the bottom of a 7" spring form pan.

Filling

1/2 cup water

1 cup cashews

1/2 cup raw pistachios

1/3 cup maple syrup

2 1/2 - 3 teaspoons matcha powder

1 teaspoon pure vanilla extract

1/2 cup melted coconut oil

Few drops stevia, if desired

Blend the water, cashews, pistachios, maple syrup, matcha powder, and vanilla in a high speed blender until smooth. Add the coconut oil and blend to incorporate. Taste and add a few drops of stevia if desired. Pour over the crust and chill in the freezer for 5-6 hours. Transfer to the fridge and chill for 12 hours.

Chocolate Drizzle

2 tablespoons maple syrup

1 tablespoon raw cashew butter

1 tablespoon cacao powder, sifted

1 tablespoon melted coconut oil

Whisk all ingredients together in a bowl or jar. Drizzle over the cake. If the mixture starts to thicken too quickly, set it over a bowl of hot water to make it more fluid again. Drizzle over the chilled cheesecake and garnish with chopped pistachios.

Check out my new recipe videos!

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Vegan and gluten free trail mix cookies that are super delicious! Recipe HERE.

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Raw vegan moulded dark chocolates with pecans. Recipe HERE.

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6 Comments
  1. May 10, 2015 at 15:09
    Reply

    Come to the US, and you'd surely put Cheesecake Factory out of business! :)

    • sweet_raw
      September 20, 2016 at 03:05
      Reply

      Lol thanks Liz! Can you believe that Im only seeing your (and everyone else's) comments now?! They were all hidden since changing over to wordpress. <3 :D

  2. Jennifer
    May 12, 2015 at 14:44
    Reply

    Cheesecake looks divine. Can you freeze slices?

    • sweet_raw
      September 20, 2016 at 03:03
      Reply

      Thank you! Yes they freeze really well.

  3. hannah-phoebe
    July 24, 2015 at 10:47
    Reply

    Really wanna make this! Do you soak the nuts for the filling? x

    • sweet_raw
      September 20, 2016 at 03:02
      Reply

      No soaking required :)

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