Vegan matcha-cheesecake
Vegan matcha cheesecake - you'll fall in love with this recipe! By using calorie-free erythritol in the form of organic Xucker Light, we save a lot of calories while still maintaining full flavor.
Vegan matcha cheesecake with no added sugar
The tart matcha combined with fresh lemon juice, creamy cashew butter and the seductive pistachio-coconut cream create a dream in green.
Instructions
1. Soak the cashews overnight in cold water, or for an hour in very hot water.
2. Line a springform pan with a diameter of 20 cm with baking paper and set aside.
3. Now mix the coconut and oat flakes, nut nougat cream and coconut oil and press into the pan. Pull up the edge a few centimeters. Now leave the base to set in the fridge for 15 minutes.
4. In the meantime, drain the cashews and chop them in a blender. Gradually add the coconut milk and process on the highest setting until it becomes a fine puree. Then mix with all the other ingredients, except the pistachio-coconut cream.
5. Pour the mixture onto the base and "shake" a little to create a flat surface. Now spread 2-3 teaspoons of pistachio-coconut cream on top and draw fine swirls with a toothpick or something similar.
6. The vegan matcha cheesecake can now be placed in the fridge for several hours or in the freezer for an hour. This will make the mixture nice and firm and easy to cut.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
