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Matcha cheesecake


 Hey guys! Happy New Year – here’s to 2017 ?It’s been a while! Sorry I’ve been neglecting this space but I’ve been preoccupied in my own little bubble recently ? Our little prince was born less than a month ago and I haven’t had much time to focus on anything really – well, only certain cravings and I knew it was time for a trip into the kitchen when I woke up at 3am one morning (well not really woke up because I don’t really sleep anymore hehe) and desperately fancied a slice of raw cake. So this is what came about – and trust me it checks all the boxes, crunchy biscuit like base, creamy “cheesy” centre and a chocolate drizzle on top that takes it over the edge. To make it all the better the matcha gives you that glowey feeling after? From start to finish this cake will take you less than half an hour to make (not counting the four hours or so you’ll have to wait patiently as it sets) ? Makes two cheesecakes in 4″ round springform tins or you could just make a larger cheese cake in a 6″ tin


1 cup almonds
8 medjool dates soaked, drained and pitted
1/2 cup desiccated coconut
2 tablespoons coconut oil (melted)


1 cup cashews soaked for atleast four hours
2 tablespoons cashew butter or cashew cream
2 tablespoons coconut oil (melted)                      1/2 tin (200ml) of coconut milk (skim the top of the “cream” off and use that)
4 tablespoons maple syrup                                    2 teaspoons matcha powder

chocolate drizzle

50gms cacao chocolate                                            1 teaspoon coconut oil  (simply melt the two ingredients in your microwave for 1 minute)

in your food processor prepare the base ingredients by grinding your almonds until broken down into small pieces. Then add in the coconut and dates and grind again until a dough forms. Add in your melted coconut oil and pulse until well combined. Turn this mixture out into your cake tins and press in with the back of a spoon or your fingers. Refrigerate until hardened for atleast half an hour.


In the mean time prepare your cheese cake filling by placing the presoaked cashews  into your food processor and blending until creamy.  Then add in the rest of your ingredients and blend well until creamy and smooth. Remove the cake tins from the refrigerator and pour over the filling. Gently tap the cake tin against your work top to level out the cheesecake. Place cake tins into freezer for half an hour and then remove to add your fruit decoration and /or chocolate drizzle. Return to freezer for another four hours. Before serving defrost for atleast half an hour so you have a lovely soft texture. Enjoy! If you make this tag me @thefitfabfoodie #thefitfabfoodie so I can see your creations!

About the author

Meera Vadgama


  1. Shikha (whywasteannualleave)
    January 21, 2017 at 2:10 am

    Omg I LOVE matcha desserts so this is SO up my street. One question though, do you think it may work if I substitute the cashew butter for some other kind of nut butter like almond? Thanks for this recipe – looks fab!

    • Meeroxy
      April 27, 2017 at 3:54 am

      Thank you ever so much! Sure you can replace the cashew butter for almond or even coconut butter. Hope you enjoy the cake!

  2. Audrey
    November 20, 2017 at 4:49 pm

    Hi Meera! This is a very interesting recipe since I AM MATCHA LOVERS😄 I’m planning to make my own but i ahve few questions. Can i take away the dessicated coconut or (for the sake of the consistency of the crust) can it be replaced by something else and what are those? Second, do you use raw nuts or can i roasted them first (no nuts will be soaked)? Thank youu!

    • Meeroxy
      November 24, 2017 at 9:25 am

      Thank you so much! You can replace the coconut with extra nuts and yes you could absolutely use roasted nuts for the base. But for the filling the Nuts must be raw and soaked for it to be super creamy! Hope you enjoy it!

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