Bite-sized raw cheesecakes that are packed full of nutritious ingredients: cashew nuts, dates, seeds, coconut oil, lemon and fresh ginger. The zingy flavours are combined with antioxidant-rich matcha for an extra special mouthful. Read on for the full recipe!
Raw cheesecake is something I have wanted to try out for a while now but I have to admit that I am usually put off by the long list of expensive ingredients. Many recipes call for cup after cup of nuts and huge quantities of coconut oil which can seem hard to justify when cooking on a budget. So fear not, this one won’t break the bank.
To make these raw cheesecakes I used half of a bag of cashew nuts I picked up for £1.39, a tablespoon of coconut oil (barely breaking into a £5 tub), about a quarter of a bag of dates that only cost me £1 and some seeds I already had in the cupboard. The cheesecake bites are tiny but you don’t really need any more – they may be nutritious but they are still high in calories!
As an ingredient matcha is one where a little goes a long way so it is worth investing in a bag as ultimately each use will cost pennies. Matcha is a type of fine powdered green tea brimming with beneficial properties. The leaves are grown slightly differently to regular green tea – the leaves are shaded for the last part of the growing cycle resulting in increased levels of chlorophyll – and as such matcha contains over 130 times as many antioxidants as regular green tea. As you consume the whole leaf rather than the brewed water these benefits are directly passed on.
Matcha is also known to boost energy, increase mental alertness, and reduce stress. Kiss Me Organics kindly provided a bag of their organic matcha for me to create this recipe.
Makes 10 bite-sized cheesecakes
For the base:
75g dates, roughly chopped
1tbsp coconut oil (can be subbed with nut butter)
1tbsp sunflower/pumpkin seeds
For the topping:
75g cashew nuts, soaked in cold water for one hour
1cm cube ginger, finely chopped
1tbsp lemon juice
2tsp ingredient-grade matcha powder
Tiny pinch of stevia or sweetener/sugar of your choice
Desiccated coconut (optional)/cashew nut pieces to top
1. Place all of the base ingredients into a food processor and blend until combined. Grease a small baking tin with a little coconut oil. Press the combined base ingredients firmly and evenly into the tin. Place in the fridge whilst you prepare the topping.
2. Drain the soaked cashews and add to the food processor along with the ginger and lemon. Blend well until it has formed a smooth paste. Scoop onto the base and spread evenly, reserving 2tsp of the topping mix.
3. Add the matcha powder and sweetener into the reserved topping, mix well. Spread this paste over the top of the cheesecake and return to the fridge.
4. The cheesecake can be eaten immediately but is best chilled for at least half an hour to set a little. Cut into 10 evenly sized pieces and top each with a small piece of cashew and/or coconut. It should then be stored in the fridge but can also be frozen.
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