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Raw Matcha Cheesecake

Raw Matcha Cheesecake

60 min

In the ever-evolving landscape of healthy desserts, Raw Matcha Cheesecake stands out as a delicious testament to the fusion of health and indulgence. This guilt-free treat offers a symphony of flavors, marrying the creamy decadence of cheesecake with the invigorating essence of raw matcha. Let's embark on a journey to unravel the secrets behind this wholesome indulgence.
Matcha, celebrated for its high concentration of antioxidants, catechins, and vitamins, transforms the Raw Matcha Cheesecake into a nutrient powerhouse. From promoting heart health to providing a gentle energy boost, each bite of this dessert becomes a nourishing experience for both the body and soul.
In the pursuit of healthier alternatives, Raw Matcha Cheesecake emerges as a shining star. This fusion of creamy decadence and nutritional goodness transcends the boundaries of traditional desserts, inviting us to savor the sweetness of life in a wholesome and guilt-free manner. Indulge, nourish, and celebrate the joy of Raw Matcha Cheesecake—one delectable slice at a time.
Celebrate the holidays with this exquisite dessert made by Croatian food blogger Doris Valkovic (@foodoris)

Ingredients for the base: 

• 160 g cookies as desired

• 65 g vegan butter substitute (or butter)

• a pinch of salt

Ingredients for the cream:

• 1 cup unsalted pistachios

• 1 cup whole coconut milk (canned)

• 1/2cups of soy yogurt (Greek type)

• 1/3-1/2 cup maple syrup (depending on how sweet you want)

• 1 white (vegan) chocolate (100g)

• 1 tablespoon materia matcha powder

• 1 teaspoon vanilla extract

• 1+1/2 teaspoon agar agar in powder


.Grind biscuits, add salt and melted butter and unite. If your mixture does not connect, add a little more butter. Transfer to a 20 cm diameter mold (which you have lined with baking paper) and press into the bottom. Put in the fridge while preparing the cream.



Boil the pistachios briefly and peel as much skin as possible. Transfer to a blender with the remaining ingredients (except agar agar) and mix into a smooth cream.



Transfer the cream to a cooking bowl, add agar agar and mix with a whisk until it doesn't boil. Remove from heat and let cool down a bit with occasional mixing.



Transfer the lukewarm cream over the substrate and put in the fridge to squeeze, at least 2-3 hours, preferably overnight.



Before serving, decorate with pomegranate seeds, chopped pistachios and other decorations of your choice.

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