Matcha Mint Chocolate Cheesecake (No-Bake, Vegan)
March 12, 2017
Mint and chocolate are such a classic and irresistible flavor combination. They make a great ice cream, Girl Scout cookie (team Thin Mints!) and my favorite, no-bake vegan cheesecake! Adding matcha to the mix gives this cake an extra layer of flavor, a gorgeous green hue and a boost of good-for-you ingredients, making this the perfect plant based St. Patrick’s Day dessert!
If you’re new to the matcha game, matcha is a high quality, powdered green tea. It’s loaded with antioxidants and detoxifying properties and offers an array of health benefits. It’s known to boost the immune system, metabolism, focus and energy, while also promoting relaxation and calmness. The matcha’s full-bodied and lightly sweet taste pairs perfectly with the refreshing mint, and the chocolate adds a kick of decadence!
I recently had the opportunity to collaborate with Edible Northeast Florida, my favorite local foodie magazine, for their March/April issue (my first magazine feature, eek!) I was so excited when they invited me to contribute a St. Patrick’s Day-esque recipe, and knew it had to be this one. If you live in the Northeast Florida area and are interested in grabbing a copy of the issue and checking out my spread, you can find it at these locations. A big thank you to Edible for allowing me to share a little piece of me and what I love with our local food community!!
I tweaked the recipe just a tad this time around, because I can’t seem to bring myself to make the exact same thing twice, but they’re essentially the same and both equally delicious!
Ingredients:
Crust
- ¾ cup raw almonds
- ½ cup unsweetened coconut flakes
- ¾ cup pitted medjool dates, soaked and drained
- 3 Tbsp. organic cacao powder
- 2 tsp. maple syrup
Chocolate Cheesecake Layer
- ¾ cup raw cashews, soaked and drained
- ⅓ cup maple syrup
- ¼ cup organic cacao powder
- 3 Tbsp. coconut oil, melted
- 2 Tbsp. unsweetened vanilla almond milk
- 1½ tsp. pure vanilla extract
- ⅛ tsp. salt
Matcha Mint Cheesecake Layer
- 1¼ cup raw cashews, soaked and drained
- ¼ cup + 2 Tbsp. maple syrup
- ¼ cup coconut oil, melted
- 4 Tbsp. unsweetened vanilla almond milk
- 1½ tsp. matcha powder
- 1½ tsp. organic peppermint extract
Chocolate Drizzle
- 2 Tbsp. organic cacao powder
- 2 Tbsp. maple syrup
- 1 Tbsp. coconut oil
- 1 Tbsp. raw organic cocoa butter wafers
- ¼ tsp. pure vanilla extract
- Pinch salt
Toppings
- Chopped almonds
- Chopped pistachios
- Unsweetened coconut flakes
- Fresh mint leaves
Directions:
For the Crust
- Soak dates in warm water to soften for about 30 minutes.
- Grease a 6-in x 3-in spring form pan with coconut oil non-stick cooking spray and line bottom with parchment paper.
- Place almonds and coconut flakes in a food processor and process into a crumb-like consistency.
- Add the dates, after soaking and draining, cacao powder and maple syrup and blend until a sticky dough forms.
- Press mixture into bottom of spring form pan and set aside.
- Clean out the food processor to prepare the next layer.
For the Chocolate Cheesecake Layer
- Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the chocolate cheesecake ingredients and blend until creamy andsmooth.
- Evenly spread the chocolate mixture over the crust, then tap pan on counter to release air bubbles.
- Place in the freezer to set while making the matcha mint layer, about 20minutes.
- Clean out the food processor to prepare the next layer.
For the Matcha Mint Cheesecake Layer
- Soak cashews in warm water for 4-6 hours. Drain and place in food processor with the rest of the matcha mint cheesecake ingredients and blend until creamy and smooth.
- Evenly spread the matcha mint filling over the set chocolate layer, then tap pan on counter to release air bubbles.
- Cover and place in the freezer to set for 4-6 hours, or overnight for best results.
For the Chocolate Drizzle
- After the cake has set and you’re ready to serve, prepare chocolate sauce using the double boiler method.
- Fill a pot halfway with warm water and bring to a simmer on the stove. Set a heatproof bowl over the pot and add the cocoa butter wafers, coconut oil, maple syrup, vanilla extract and salt. Stir continuously until fully melted.
- Whisk in the cacao powder until fully combined.
Remove cheesecake from spring form pan, set on parchment paper and drizzle the chocolate sauce over top. Garnish with chopped almonds, pistachios, coconut flakes and fresh mint leaves. Allow to thaw at room temperature for about 15 minutes before slicing and serving. Store in the refrigerator, or freezer for longer keeping (up to two weeks).
Notes
- Melt coconut oil by filling a container with hot water and setting jar in it until the oil melts, about 15 minutes. Allow oil to cool to room temperature before using.
Leave a Comment!