No-Bake White Chocolate Matcha Cheesecake
- Prep Time: 20 minutes
- Total Time: 8 hours
- Yield: about 16 slices for a full pie or 40 mini tarts 1x
Ingredients
Scale
Crust:
- 2 cups raw almonds
- 6 medjool dates
- 2 tbsp agave
- 1 tbsp water
- 1/4 tsp salt
Filling:
- 3 cups raw cashews
- 1 cup agave
- 1/2 cup cacao butter, melted
- 1/2 cup coconut oil, melted
- 1 cup water
- 4 tsp matcha green tea powder
- 1 tbsp vanilla
Instructions
For the crust:
- Process almonds in a food processor until finely ground.
- Add dates and salt and pulse until incorporated.
- Slowly pour in agave and water and pulse until mixture comes together
- Press crust into a 9 inch spring form pan and set aside
For the filling:
- Process all ingredients in a food processor or high speed blender until smooth and creamy
- Pour filling into spring form pan
- Let cheesecake set in the freezer overnight
- Garnish with chopped almonds, a dusting of matcha powder, fresh fruit and/or whatever else you may have on hand
- Slice and enjoy!
Notes
*Alternatively, for tarts like in the photos, use a mini silicone muffin tray and press about 1 tbsp of crust into each muffin cup. You can either pour the filling into each tart shell, or for a fancier look, use a piping bag and pipe it in. For piping though, the filling needs to set overnight in the refrigerator so it can firm up. Once the filling is in each tart shell, let mini tarts set in the freezer overnight.