Matcha Almond Cheesecake
An eye-catcher on every party - no baking & served cold.
Ingredients
- For the cake base
- 1 cup almonds
- 4 large dried dates (pitted)
- 1.5 tsp cinnamon
- 0.5 tsp cardamom
- 1 pinch salt
- For the cheesecake filling:
- 2 cups cashew nuts (pre-soak in water for 2 hours)
- ¼ cup date syrup
- 1 tsp vanilla paste or vanilla mark from ½ vanilla pod
- 1 lemon
- 12 grapes, light
- 1.5 tbsp matcha
- ½ cup coconut oil
- handful of spinach (for the colour)
- To serve with:
- 12 almonds
- mint leaves
- matcha (sifted)
With this little no-bake cake you create something very special - a bright green eye-catcher with sweet-tart taste.
Preparation
For the base mix almonds, dates, cinnamon, cardamom, and salt in a kitchen machine until evenly blended. Pour the dough into the muffin pan and press it firmly.
Mix the soaked cashew nuts, date syrup, vanilla paste, the juice of a lemon, grapes, matcha, coconut oil and spinach until evenly blended. Spread the mixture over the dough already filled in the muffin pan. Now put the finished cakes in the freezer for about 4 hours.
Garnish the cakes with almonds, a mint leaf and dust some matcha on top. Serve the cakes cold. For dessert you can serve a roasted green tea Japan Houjicha Sumire (Item #00634) or Japanese black tea Japan Benifuki Premium. (Item #00636)
For the Matcha Almond Cheesecake our developers recommend a 50:50 mixture of Matcha Kasumi – Daily Pleasure (Item #00645) & Matcha Hotaru - Beginner’s Favourite (Item #00644)
- Portions12
- Difficultysimple
- Cooking Time20 to 30 minutes
