Matcha Cheesecake 

Ingredients for one cake tin

For the base layer:

  • 40g pecan nuts
  • 50g of almonds
  • 75g gluten-free rolled oats
  • 1 pinch of salt
  • 25g coconut sugar
  • 1 tbsp maple syrup
  • 60g melted coconut oil
  • For the filling:
  • 285g vegan cream cheese (best would be one based on cashews)
  • 150g cashew nuts, soaked in boiling water for at least 1 hour
  • 185g coconut cream (the creamy part of the coconut milk)
  • 110 ml maple syrup
  • 30 ml lemon juice
  • 10g tapioca starch
  • 4-5g Health Bar Matcha, whisked with 30 ml water


First, coarsely grind nuts and oats in a food processor. Then add the remaining ingredients and let them form into a sticky dough. Line a springform pan with parchment paper, press the dough inside and leave a small edge. Bake in the preheated oven at 180 degrees for 15 minutes.

Blend the ingredients for the filling in a blender until creamy. Pour onto the finished nut base and bake at 170 degrees for 30-35 minutes. Allow to cool slightly and then refrigerate for at least 3 hours.