December 21, 2016 2 min read

Refreshing and healthy matcha lime cheesecake for the Holidays, with the blend of tangy pineapples and lime, the sweet creamy coconut, and the earthy matcha.

If you need a last minute idea for a Christmas dessert, we have a great one for you! ThisVegan Matcha Lime Cheesecake from Jen Vegan Matcha Lime Cheesecake from @positivelyjen 

is sure to brighten up your festive table setting this holiday period.

Jen is a vegan food enthusiast from Australia, currently living in London. Jen is a nutrition and health coach, has a creative and artistic sense for food, and enjoys making delicious recipes and sharing them with others online.

You can check out Jen and her works at:

Jen's vegan cheesecake is the perfect combination of refreshing pineapple and lime with the bittersweet matcha green tea and a subtle sweetness of coconut and cashews. The dessert is free of gluten, sugar, dairy and completely raw. 

It's so fresh, delicious, and super healthy. It will be the perfect treats for everyone at your family dinner this winter. 

    Vegan Raw Matcha Pine Lime Cheesecake

    A slice of deliciousness from raw coconut pine lime cheesecake with the subtle hint of matcha green tea

    • Time to make: 15 mins for each layer 
    • Time to freeze: 2 hours 
    • Total: 2 hours 45 mins

    Ingredients

    Base layer
    • 1 cup desiccated coconut
    • 1 cup almonds (you can sub for any other nut – hazelnuts or pecans)
    • 6 medjool dates
    Middle layer
    • 1 cup cashews soaked for at least 4 hours (best overnight if possible)
    • 1/2 cup of coconut milk
    • 1/2 cup pineapple pieces, fresh or from a tin
    • 1/2 cup agave or brown rice syrup
    Top layer
    • 1/2 cup cashews, soaked overnight
    • 1/3 cup coconut milk
    • 2 Tbsp agave or brown rice syrup
    • Juice of 2 limes
    • 1 Tbsp matcha powder

    Method

    Base layer
    1. Blend all ingredients until well combined for 60 secs. Scrape down the side as necessary.
    2. Transfer to a small springform cake tin lined with baking parchment. Press down evenly.
    3. Refrigerate the tin while working on the second layer.
    Middle layer
    1. Blend the cashews until almost smooth.  Scrape down the sides as necessary.
    2. Blend remaining ingredients with cashews until smooth.
    3. Add the mixture over the top of base evenly.
    4. Allow to freeze for at least 1 hour.
    Top layer
    1. Blend the cashews first then the remaining ingredients until smooth.  
    2. Add more matcha if the mixture’s too pale and blend.
    3. Transfer the top layer onto the middle layer in a cake tin.
    4. Smooth with the back of a spatula evenly.
    5. Freeze for at least 1 hour.
    6. Leave out of the freezer for 5-10 mins before cutting and serving.

    vegan raw matcha pine lime cheesecake is made with coconut-almond base held together with mejool dates and layered with 2 cheesecake layers - pineapple coconut and matcha lime.

    What a beautiful and delectable cake to enjoy on a special occasion! Merry Christmas and a Happy New Year!

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    I review a few companies that sell Matcha, yours is the one I chossed as I found more description of the product and helpful videos.

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    Kenko is the best matcha I've found in Australia. Expensive, but genuine tea matcha unlike the cooking grade which is sold by some suppliers. Whisks up to a beautiful foam, taste and aroma excellent. Reminds me of matcha I bought in Kyoto.

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    This Matcha tea taste really good. Best advise, only boil water to 80%.
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    I've tried several different brands of Matcha over the years and Kenko is by far the best, highest quality Matcha you can buy. I absolutely love it! Thankyou.

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