Raw Vegan Strawberry Matcha Cheesecake
With Valentine's Day around the corner, it's time to break out the pink desserts! Whether you'll be celebrating the occasion with a loved one or not, I have a great recipe for two toned raw vegan matcha cheesecakes. Like most of my recipes, these are great for any time of the year. I'll return to them again in the summer when strawberries are in season.
Be sure to connect with me on Instagram @sweetlyraw where I'll be dedicating the next 2 weeks of posts to all the chocolate and/or pink desserts!
Here, I've made mini cheesecakes with strawberry filling on the outside and matcha filling on the inside, and the reverse with the other cakes.
- Either a chocolate or a coconut drizzle tops them off .
- Dark chocolate covered strawberries, the quintessential Valentine's Day treat.
- Matcha coconut butter bites.
- Pink coconut butter bites coloured with beet powder.
I've used ceremonial matcha from Do Matcha which is my favourite brand due to it's high quality (which can be seen right away in it's vibrant green colour), and fresh clean taste. I've been using Do Matcha for about 4 years now and I can't imagine using any other brand. I've also met the owners and appreciate the love and dedication of this family run company.
If you want to see more yummy matcha recipes and read about the benefits of incorporate matcha into your diet regularly, check out THIS POST where I share info and a recipe for raw vegan matcha brownies and soft serve.
Raw Vegan Strawberry Matcha Cheesecakes
Makes 6 small cheesecakes or an 8” cake
1/2 cup raw almonds
1/2 cup shredded coconut
1/3 cup dates or raisins
1-2 teaspoons water
Finely grind the almonds and coconut in a food processor. Add the dates and process until they’re broken down and combined. Add the water and process until a dough forms that will easily hold together when pressed in your hand. Press into the bottom of mini cheesecake pans or silicone muffin molds.
Note: If making an 8” cake double the ingredients for the crust and press evenly into the spring form pan.
1 1/2 cups diced strawberries
1 cup raw cashew pieces
3 tablespoons maple syrup
3 tablespoons water
1 tablespoon lemon juice
1/3 cup melted coconut oil
Optional: beet powder for a stronger pink colour, or a few raspberries.
Blend all but the coconut oil in a high-speed blender until smooth. Add the oil and blend again to incorporate. Pour into a bowl and set aside.
1/2 cups raw cashew pieces
1/2 cup + 1 tablespoon water
1/3 cup maple syrup
1 tablespoon Ceremonial DoMatcha
1/3 cup melted coconut oil
Blend the cashews, water, syrup, and matcha in a high speed blender until smooth. Add the oil and blend again to incorporate.
Pour either of the fillings halfway up the cheesecake pans. With some force, pour some of the other filling on top so that it pierces through the first filling. Use the end of a spoon to push the filling down into the other. Gently spoon a bit of the first filling over the top. Repeat with the remaining filling until it is all used up, alternating between the two so that some appear pink and the others appear green, with opposite fillings inside. Place into the freezer for at least 6 hours to set.
For an 8” cake, pour one filling in and spoon blobs of the other filling on top and push them down into the filling. You can also swirl them around to create a swirly pattern if desired.
Remove the firm cheesecake(s) from the freezer. Remove from the molds or pan and allow to sit in the fridge to thaw. Drizzle with chocolate sauce, top with chocolate covered strawberries, matcha bites, and sprinkle with extra matcha.
2 tablespoons maple syrup
2 tablespoons melted coconut oil
2 1/2 tablespoons sifted cacao powder
1/2 - 1 teaspoon warm water
Set a small bowl in another bowl of hot water to keep it warm. Whisk all ingredients together until smooth adding just enough water to emulsify the mixture until it is smooth. The sauce will thicken up as you whisk it and it sits for a few minutes. Drizzle over the top of the cakes.
1/4 cup melted coconut butter
Ceremonial Do Matcha, for desired shade of green
Whisk the ingredients together until smooth. Spoon into silicone molds of choice, set on a tray. Place into the fridge to set, about 20 minutes.
Repeat with beet powder for pink ones.
Give them a try and let me know what you think! If you do, be sure to tag me on Instagram @sweetlyraw so that I can share your pic 🙂
Have an amazing week!