How intensely do you taste the matcha?

Pleasantly mild. Our HEALTHBAR Ceremonial Matcha has a subtle, slightly nutty depth without being bitter - ideal in combination with the sweetness of the filling.

Matcha Pistachio Cheesecake

Nutty, creamy, green – the no-bake cheesecake with matcha 💚🥜

This matcha pistachio cheesecake makes a real statement on the dessert plate: a nutty base, a velvety filling of cashews, pistachios, and matcha – topped with salted pistachios for the perfect finish. No baking required, but guaranteed to be a hit.

The Matcha Pistachio Cheesecake Combines creamy freshness with a nutty crunch - without the stress of baking. The filling consists of cashews, pistachios, plant-based cream cheese and our delicately tart HEALTHBAR Ceremonial Matcha.

Visually a dream in green - the taste is a balanced combination of sweet, nutty and subtly tart. Perfect for special occasions or just when you're craving a dessert with a difference.

Go straight to the recipe

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✨ Ingredients for a 16 cm springform pan

For the floor:

50g almonds
40g oat flakes
25g coconut blossom sugar
30g liquid coconut oil
1 tsp maple syrup

For the filling:

90g cashew nuts
20g pistachios (unsalted)
150g vegan almond cream cheese
60g soy skyr or soy quark
60ml maple syrup
25ml coconut oil
1 tsp vanilla extract
2 tsp HEALTHBAR Ceremonial Matcha – to the product

Decoration:

30g salted pistachios (coarsely chopped)

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🧑‍🍳 Here's how – step by step

1. Prepare the soil: Finely grind the almonds and oat flakes in a blender. Mix with coconut oil, coconut blossom sugar and maple syrup. Place in a 16cm springform pan and press firmly with a glass.
At Bake at 180°C top/bottom heat for about 10 minutes And let cool.

2. Soak nuts: Pour hot water over cashew nuts and pistachios and at least 30 minutes Soaking. Then drain. 3. Mix the filling Soaked nuts with almond cream cheese, soy skyr, maple syrup, vanilla, coconut oil and Matcha Process in a powerful blender until smooth and creamy.

4. Cooling Spread the filling on the cooled base, smooth it out and at least 5 hours Let it solidify in the fridge (better overnight).

5. Decorate and serve Top with chopped, salted pistachios before serving. Enjoy chilled.

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💡 Tips & Tricks

The cake is easy to prepare and store in the fridge for 2-3 days.
For a more intense green tone, you can add ½ teaspoon of matcha extra to the filling.
Also delicious frozen: Serve slightly thawed - almost like an ice cream tart.
If you like it extra nutty: also spread some almond butter on the base.

Can I use other nuts instead of cashews?

Cashews give the creamiest consistency. Alternatively, blanched almonds or macadamias work, but the taste and texture changes slightly.

What goes well with matcha and pistachio?

Fine vanilla, almond and coconut harmonize perfectly. If you like it fruitier, you can top it with raspberries or strawberries - the freshness creates a great contrast.

Can I also leave the floor raw?

Yes, the base can also be prepared without baking - then just let it sit well in the fridge so that it hardens.

Can I also make the cheesecake in a larger shape?

Yes, that works without any problems. If you e.g. For example, if you use a 20 cm springform pan, simply double all the ingredients. The cooling time will then be slightly longer - it is best to leave it to solidify overnight. Tip: Bake the base a little longer if necessary (approx. 12-14 minutes).