A Midsummer Dessert Dream: No-Bake Matcha Blueberry Lemon Cheesecake (Vegan, Paleo!)
Summer is all about making the most out of some of life's sweetest moments. More outdoor time enjoying the beauty of nature, more sunshine, fun with family and friends, and yummy plant based desserts (of course!).
Today we are sharing the most delicious, summery dessert - perfect for celebrating a special occasion or a casual get together with friends. A dairy-free, no-bake, almost completely raw cheesecake recipe featuring the flavors of matcha green tea, coconut, blueberries, and lemon. Such a winning combination of superfood yumminess!
The filling is creamy and rich, yet the flavor combination is light and refreshing enough to enjoy on even the hottest of summer's day. The secret to this recipe is our Dastony Stone Ground Coconut Butter. We grind fresh, organic coconut flakes at low temperatures into a pure coconut creme consistency. The naturally occurring coconut oils keep this butter liquid-like during the heat of summer, yet when placed in the fridge or freezer it will turn nearly solid, helping to give the filling a firm-yet-silky consistency.
This cheesecake contains minimal sweetener - it's truly so healthy you could get away with eating a slice (or two) for breakfast. For the top layer we used partially thawed and blended frozen blueberries, but you could easily just top with fresh bluberries as well to keep it simple.
No-Bake Matcha Blueberry Lemon Cheesecake
Makes 1, 6 x 2-3/4 Inch Springform Pan
Matcha Lemon Filling
1.5 cups raw cashews, soaked
1 can of coconut cream - or about 1/2 cup*
1/4-1/3 cup maple syrup
2.5 Tbs fresh lemon juice
1 tsp fresh lemon zest
1 tsp vanilla extract
1.5 tsp matcha green tea powder
1.8 tsp Himalayan crystal salt
1.5 cups blueberries (fresh or frozen then thawed)**
Almond Date Crust
3/4 cup raw almonds
4 large medjool dates
2 pinches Himalayan crystal salt
*The solid part of a can of full fat coconut milk after placing it in the fridge overnight
**We used frozen and partially thawed berries that we then blended, but you can also top your cheesecake with fresh blueberries
Almond Date Crust
1. De-pit your dates, and combine all ingredients in a blender or food processor. Pulse until all ingredients are well combined and start to stick together. If your dates are very soft you won't need any water, however if you are working with dry dates you may want to soak them first or add a few tsp of water to your mix while blending.
2. Scrape crust out into springform mold, pressing it onto the bottom, then make your filling.
Matcha Lemon Filling
1. Prep by soaking your dry cashews for at least several hours to soften. You can also prep by soaking overnight in the fridge so they're ready to go the next day. You'll also want to pop your coconut milk in the fridge as well for a few hours so that the coconut cream (solid part) properly separates from the water.
2. If coconut butter is solid, gently melt using a double boiler method. If it is summer where you are then the coconut butter will likely already be liquid-like or very soft so you may skip this step.
3. Drain and rinse cashews, then blend all ingredients until very smooth. A high speed blender like Vitamix or Blendtec will work best for this recipe - they will get the filling ultra smooth and silky - however any blender will work. Taste and adjust sweetener if needed.
4. Pour your filling onto your crust in your springform pan.
1. We took frozen then thawed blueberries, blended them, then poured this mixture over the pie filling. If you go this route, you will need to place your pie in the freezer for a longer period of time to set before serving - otherwise the blueberry puree will be too goopy. However, don't allow to freeze too long - otherwise it will become too solid to slice. You can also simply top with fresh blueberries - this option is less fussy.
2. If topping with blueberry puree, allow your cheesecake to set in the freezer for at least 2 hours. If using fresh blueberries 1 hour in the fridge or freezer is sufficient to set the filling.