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Matcha Avocado Lemon Cheesecake

by Nensi Beram
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Matcha Avocado Lemon Cheesecake
Matcha Avocado Lemon Cheesecake

Matcha Avocado Lemon Cheesecake

Nensi Beram
Delicious matcha avocado lemon cheesecake with toasted almond crust, topped with creamy matcha, avocado, and lemon layer. Raw, vegan, and gluten-free.
Cuisine Gluten-free, Vegan

Ingredients
  

Crust

Filling

  • 150 g cashews previously soaked in water for a minimum 4 hours
  • 1/2  avocado approx. 120 g
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • juice of 1 small lemon
  • 4-5 tablespoons agave
  • 2 teaspoons matcha powder

Instructions
 

Crust

  • Line the base of a 12 cm springform cake tin with baking paper.
  • Place almonds and rolled oats in a food processor and process until they are finely ground. Add shredded coconut, drained dates, and coconut oil. Process until mixture sticks together. Adjust sweetness.
  • Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. 
  • Place it in the fridge.

Filling

  • Drain cashews and place them in a blender. Add coconut cream, avocado, lemon juice, agave, and matcha powder. Blend on high speed until the mixture becomes creamy.
  • Pour the filling over the crust. 
  • Place the cake in the freezer to set for at least 3-4 hours.
  • Before serving, top it with blueberries and edible flowers (chamomile).

Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword healthy avocado cake, healthy vegan cheesecake, matcha avocado cake, raw matcha cheesecake, raw vegan cheesecake
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