Paleo Matcha & Chocolate Cheesecake – RECIPE – Gluten-Free

Let it be known that making these cheesecakes are one of my favorite things to do in the Give It A Whirl Girl kitchen. These desserts are rich, flavorful, and actually quite nutritious. They are a much better alternative to regular cheesecake. The basic ingredients in these are fruit (medjool dates) and a variety of different nuts (mostly cashews). I am not going to lie, sometimes I even sneak in a slice for a filling breakfast. This matcha chocolate cheesecake dessert is unique in its flavor. If you are a fan of matcha (green tea) this recipe for a matcha chocolate cheesecake might just be perfect for you. I love everything about this particular one: the crust, the filling, and the chocolate ganache on top. It all marries together harmoniously to make one hell of an awesome cheesecake.

This almost-paleo matcha chocolate cheesecake requires several different components to make it all come together. I broke it down into sections for you. I suggest gathering up all of your ingredients first so you can breeze through this recipe with ease.

Paleo Matcha & Chocolate Cheesecake Recipe

Ingredients for crust:

• 1 cup of raw almonds
• 1/2 cup of walnuts
• 1/3 cup of cacao powder
• 2 teaspoons pure vanilla extract
• 12oz container of medjool pitted dates
• 3 tablespoons of raw honey
• 1 1/2 tablespoons of coconut oil

Ingredients for filling:

• 4 cups of raw cashews (soaked for 24 hours)
• 1/2 cup coconut oil
• 1 cup drained cream of coconut
• 4 tablespoons lemon juice
• 1/2 cup of raw honey
• 4 tablespoons of matcha powder
• 2 teaspoons of pure vanilla extract
• 2 tablespoons of maple syrup

Ingredients for topping:

• 3/4 cup of vegan chocolate chips (Enjoy Life Foods is your best bet here )
• 1 tablespoon of coconut oil

You will also need a springform pan (I used an 8″ pan) and food processor to create this matcha chocolate cheesecake. If you want to create more cheesecakes like this, these two things are absolute necessities. If you have a high-quality food processor your filling will be a lot more silky and smooth. I don’t recommend using a cheap food processor for this dessert. You need to be able to efficiently smooth out all of these nuts.

Recipe:

1. Get a roll of parchment paper out and line your 8″ springform pan with it. This will make it much easier to remove the cheesecake from the pan.
2. Soak your medjool pitted dates in boiling hot water to soften them.
3. Once dates are soaked place the crust ingredients in the food processor. That will be the almonds, walnuts, cacao powder, softened dates, raw honey, and coconut oil.
4. I processed these ingredients together on high and stopped periodically to scrape the sides with a soft spatula.
5. Remove crust ingredients from the food processor and press down into the springform pan until the crust is smoothed out and even.
6. Place crust in the freezer while you prepare the filling.
7. Wash out your food processor. You will need it for the filling.
8. For the filling place all ingredients into the food processor. That will be the soaked and softened cashews, coconut oil, fat from the cream of coconut, lemon juice, raw honey, matcha powder, vanilla extract, and maple syrup.
9. Blend up and process these ingredients until it comes out as a smooth texture. The cashews may not get completely smooth. It really depends on the quality and efficiency of your food processor. This step may take several minutes.
10. Once the filling is prepared remove the crust from the freezer and evenly pour the filling into the pan and smooth it out with a soft spatula.
11. Place crust and filling in a refrigerator and allow it to chill for a minimum of 5 hours.
12. The next step is to make the chocolate ganache. For this step simply melt down the chocolate chips and coconut oil until it is soft and smooth enough to pour over the top. This can either be done in a microwave or in a small pan on the stove. If you microwave, do so with 10-second increments and stir until smooth.
13. Place the cheesecake back into the fridge long enough for ganache to harden as a shell.
14. Slice, eat, and enjoy!

Keep your cheesecake in the refrigerator to maintain freshness.

Chocolate crust for Matcha Chocolate Cheesecake

Cheesecake filling for Matcha Chocolate Cheesecake

Shop Amazon to get the matcha powder that I used:

Matcha (green tea) powder

This cacao powder that I used can be found on Amazon. This big bag will last a long time and can be used in several recipes:

Cacao powder

Stock up on Enjoy Life Foods vegan (allergen free) chocolate chips:

Enjoy Life Dark Chocolate Chips

If you decide to make this cheesecake I hope you enjoy as much as my family did. I served this for dessert after a big, tasty pot roast and this dessert was the perfect finish to an awesome meal. One slice of this chocolate matcha cheesecake is going to fill you up!

Have you ever made a cheesecake before? Tell me about it in the comments here.

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