Cheesecake is decadent and delicious, but it’s usually loaded with fat, sugar, and calories. Not this version! My no-bake superfood cheesecake recipe is naturally sweetened, gluten-free, and packed with nutrients.
This healthy cheesecake has:
A creamy, tangy cashew filling boosted with protein powder
A crunchy date and nut crust full of fiber
Superfood toppings like coconut, cacao nibs, and goji berries
With just a food processor and a freezer, you can make this luscious, guilt-free cheesecake in minutes. It’s the perfect way to satisfy your sweet tooth without derailing your healthy lifestyle.
Ditch the classic cheesecake and try this nourishing, naturally-sweetened treat. Your taste buds and your body will thank you!
Ingredients
Crust:
½ cup desiccated coconut (60 g)
½ cup almond flour (60 g)
2 Tbsp agave syrup (40 g)
3 Tbsp coconut oil, melted (45 g)
Base:
2.5 cups cashews (soaked for 4-6 hours or overnight and drained) (350 g)
1 1⁄3 cup coconut milk, full fat (350 g)
2 Tbsp agave syrup (30 g)
2.5 Tbsp coconut flour (30 g)
2.5 Tbsp coconut oil, melted (40 g)
4 Tbsp water for the matcha (60 g)
2 Tbsp matcha
1 tsp himalayan salt
Matcha Glaze:
¾ cup coconut or plant-based yogurt (100 g)
1.5 Tbsp honey
3 Tbsp coconut oil, melted (40 g)
1 Tbsp matcha (7 g)
4 Tbsp water for the matcha (60 g)
Instructions
For the Crust:
Mix Ingredients: Combine desiccated coconut, almond flour, agave syrup or honey, and melted coconut oil until well blended.
Press into Pan: Firmly press the mixture into the bottom of a lined springform pan, ensuring an even layer.
Chill: Place the crust in the freezer to set while you prepare the filling.
For the Base:
Blend for Creaminess: In a blender, mix soaked and drained cashews with coconut milk, agave syrup or honey, and a pinch of Himalayan salt until the mixture is smooth.
Prepare Matcha Mixture: Dissolve matcha in a small amount of water, ensuring it’s smooth with no lumps.
Combine Matcha: Mix the matcha solution with the cashew cream.
Layer One: Pour two-thirds of this matcha cream over your crust as the first layer. Freeze to set slightly.
The White Layer: With the remaining cashew cream, leave as is for a white layer.
Second Layer: Once the matcha layer has set, add the white layer on top, smoothing out the surface.
Freeze to Firm: Allow the cheesecake to firm up in the freezer for several hours.
For the Matcha Glaze:
Glaze Mix: Whisk together plant-based yogurt, honey, matcha whisked in water until smooth. Incorporate melted coconut oil.
Top It Off: Spread the glaze over the set cheesecake for a beautiful finish.
Serving:
Before serving, let the cheesecake sit out for a few minutes to slightly soften for easier slicing.
Use a torch to unmold the cheesecake or a knife, poured in water.
Dip a knife in hot water for smooth, clean cuts when slicing.
Note
Additional Tips:
Soak cashews well for a creamy texture.
For a crunchier crust, you might bake it briefly before adding the base.
Enhance the base with flavors like vanilla extract or lemon zest if desired.
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