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Matcha & Pistachio Cheesecake

A cool, creamy slice with matcha, pistachios and a touch of lime.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Soak cashews and shelled pistachios for 4 hours; drain and rub skins off pistachios. Contains nuts. Use dairy-free cookies, cheese, yogurt and chocolate.

Matcha & Pistachio Cheesecake

12 slices · 18–20 cm removable-base tin · chill at least 5 hours

Ingredients

Base: 160 g vegan cookies; ½ tsp sea salt; 60 g vegan butterFilling: 130 g cashews; 70 g unsalted shelled pistachios; 300 g vegan cream cheese; 150 g vegan Greek-style yogurt150 ml maple syrup; 50 g melted cacao butter; 2 tbsp matcha; 1 tbsp vanilla; 1 tbsp lime juiceOptional topping: vegan white chocolate and matcha

Step by step

Line the tin. Process cookies and salt, add butter, then press firmly into the base. Refrigerate.
Blend soaked, drained nuts with all remaining filling ingredients until completely smooth.
Pour over the crust. Chill at least 5 hours, then unmould. Decorate if desired and slice with a warm knife.

Original recipe and image: @addictedtodates.

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