Recipe | RAW Matcha Cheesecake With Fig and Almond Crust
I'm kind of obsessed with matcha. Just a little. Okay, A LOT. The fun part is adding it to every and anything sweet. In this recipe, I decided to get a little creative and come up with a raw cheesecake recipe that included some of my favorite ingredients: matcha (of course), almonds, honey, mascarpone cheese, and figs. I mean, go big or go home, right? I did just that with this recipe. Do I miss regular cheesecake? Not even. Read on for the complete recipe and for more dreamy photos.
So, what is a raw cheesecake anyway? For all of you who aren't familiar with it, it's generally made with a date-nut crust and cashew coconut-cream filling. There's absolutely no baking involved and no cheese, but you still get that creamy + fatty consistency without the guilt. Since I did still want to have some of that cheese flavor in this recipe + make it extra fancayyy, I added 4 tablespoons of mascarpone cheese. This is totally not necessary, so feel free to leave it out and just replace it with more coconut cream. But it's damn good with it. Just sayin'. You could even replace the honey and use a plant-based sweeter instead for a completely raw, vegan cheesecake.
I also decided to switch it up a little and make a fig and almond crust instead of a date-nut crust that is typical of raw cheesecakes. In my opinion, it tastes even more amazing. Feel free to break the rules with this cheesecake. Make it into what you want it to be - add the types of toppings that you love, remove what you don't. It's completely versatile, and it's food. Play with it. I chose to top mine with crushed pistachios, sliced almonds, desiccated coconut (basically coconut flakes), and a generous drizzle of honey. Can someone just stop me right now?! This is sounding way too delicious.
What else can I say about this cheesecake so that I can stall and show you more pictures? Hmm ... It's amazing. It's damn delicious. And isn't it just pretty! Another thing I should mention is that I totally made this without having the proper tools. I only had a mini food processor, so this was truly a labor of love. I also didn't have a springform pan, so please please do yourself a favor and get one if you don't have one. It will make your life so much easier!
So, there's that, my loves. A ton of photos to get you salivating before you tackle the hard part - running to the store to get all of the ingredients to make this bad boy! Actually, this cheesecake is super simple. Just make sure to soak your cashews the night before so you're not like me, wishing I did so I could enjoy this cheesecake a lot sooner. Happy non-baking. Oh yeah, I forgot to to say that this is perfect if you hate baking or are horrible at it. Sorry, I'm done, let's get into the recipe (finally)!
Raw Matcha Cheesecake With Fig And Almond Crust
February 18, 2017
Ingredients
Crust
- 1 cup dried figs
- 1/4 cup almond flour
Filling
- 2 cups cashews (soaked)
- 1 can coconut milk (1/2 of the cream portion only)
- 2 Tbsp coconut oil
- 4 Tbsp mascarpone cheese
- 1/2 cup raw honey
- 2 tsp matcha powder
Toppings
- pistachios (lightly chopped)
- honey
- almonds (sliced)
- desiccated coconut
Instructions
- Cover and soak the cashews in water for at least 4 hours or overnight. Refrigerate the coconut milk.
- Line the bottom of an 8" x 8" springform pan with a round piece of parchment paper. To prepare the crust, using a food processor, mix the dried figs and almond flour until it comes together when pressed. Press evenly into the bottom of a springform pan. Set aside.
- Strain the chashews. To prepare the filling, process the cashews until it starts resembling a creamy texture. Open the can of coconut milk and use half of the solid, cream portion only. Do not use the liquid portion. Add the coconut cream to the cashew mixture and mix until well combined, then add the reamining ingredients and mix until well combined and until an smooth, creamy texture has formed.
- Pour the filling into the springform pan and spread evenly. Cover with plastic wrap and freeze for at least 4 hours to set.
- Remove from the freezer and release the springform pan. Place on a serving dish of choice. You may need to even out the top of the cheesecake with a spatula if it is not completely smooth.
- Decorate with toppings around the edges: lightly crushed pistachios, sliced almonds, and a drizzle of honey. Dust lightly with desiccated coconut.
Notes
- Store in the refrigerator or freeze for longer periods.
- For a vegan option, remove mascarpone cheese and substitute with the other half of the coconut cream. Instead of honey, use a plant-based sweetener.
- Organic ingredients are preferred.
Wasn't that just the easiest! FYI, I had a slice for breakfast and it was totally one of those moments where I had to pinch myself. I mean, cheesecake for breakfast!?! What world is this!?! Happy clean eating!
Will you be trying out this recipe? If you do, I'd love to see your photos! Go on, tag me in your photos on Instagram using #hellolovelyliving and @hellolovelyliving so I can get all heart eyes on your photos + share them so others can do the same!
