This is super creamy and velvety smooth cheesecake made with green matcha tea and ginger flavoured base. Easy and straight forward recipe for delicious treat!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
For the base:
150gvegan digestive biscuits(or look at the recipe notes for alternative)
50gvegan butter or spread(melted)
For matcha filling:
200gvegan cream cheese
80mlmaple syrup or agave nectar
120mlalmond milk(or any other dairy-free milk)
1 1/2tbsporganic matcha powder
To make the base, butter and line baking tin with baking parchment. Put 150g of vegan digestive biscuits in a plastic food bag and crush it to crumbs using rolling pin. Transfer the crumbs into medium bowl and pour over the melted butter. Mix well, then tip the mixture into baking tin and press it firmly into the base to create an even layer. Place in the fridge for at least 30 minutes so it can firm up.
To make filling, place cashews in a small pan of water and bring to boil. Cook for 20 minutes, then set aside to cool a bit.
Once cashews have cooled slightly, place all the ingredients into a food processor or blender and blend until completely smooth.
Pour the filling into cake tin and smooth it over with spatula or the back of dessert spoon. Leave to set in the fridge overnight.
Top the cheesecake with some fresh strawberries and dark chocolate flakes, or any other toppings of your choice. Enjoy!
This recipe is based on using 15 cm/ 6 inches loose- bottomed tin.
Prep time does not include chilling
As far as the internet can tell me, the equivalent for vegan digestive biscuits for my friends over the pond is a vegan version of graham crackers
You can also make your own shortbread base, instead of using crushed biscuits: simply mix 30 grams of vegan butter or spread with 65 grams of all-purpose flour, pinch of salt, 1/2 tsp of vanilla extract, 1/4 tsp ground ginger and 2 tbsp of sugar. Rub it all together until you have crumbly, sand- like texture. Press the mixture into prepared tin and bake at 170 C for about 15 minutes until golden brown.
You can also soak raw cashews overnight, rather than boiling them.