DIY: Vegan Gluten-Free Matcha Coconut Cheesecake from Montreal, Quebec, Canada
green tea vegan cheesecake

Last weekend we hosted the bachelorette of our dreams and the bride's only request was no junk food (she still needed to fit in her dress afterall!) It was a breeze for lunch and dinner (fresh salads and a make your own poké bowl station) but dessert was going to be a challenge. Or so we thought. She loves green tea and all things coconut so we scoured the Internet in search of the easiest and most delicious matcha dessert.

We found a couple of awesome sounding cheesecake recipes so we picked one and tweaked it a little. This recipe is not only super healthy (loaded with antioxidants and healthy fats) but it's also super simple to make. The magic all happens in a blender! Start by processing all the base ingredients until they turn into a sticky meal. Then pat down the giant ball of delicious coconut almond date heaven into a spring form pan (cheesecake mold) and place in the fridge for half an hour so your crust sets.

In the meantime, blend all the filling ingredients together for a couple of minutes until silky smooth. Feel free to experiment with different nuts and let me know how it goes. The original recipe does not call for vanilla but I think it really makes the all the flavours pop. If you want it to taste a little more like matcha, be generous with your teaspoons.

Finally, pour your batter on top of the crust and let set in the freezer for at least four hours. Don't worry if it looks very liquid at first, it turns into a stunning creamy cheesecake like texture by the end of its stay in the cold. 

And voila! The healthiest, most guilt-free cheesecake you'll ever eat and even your most skeptic, non-vegan friends will love. 

matcha cheesecake vegan coconut almond gluten free recipe

Our fave inspo from Pinterest:

matcha green tea vegan gluten free cheesecake

matcha green tea vegan gluten free cheesecake

matcha green tea vegan gluten free cheesecake
  • Posted byAlice Kass /
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