Raw, Vegan Matcha and White Chocolate Cheesecake with a Strawberry Coulis

By Stacy
July 5, 2014
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Author Notes: A thick, rich, creamy raw, vegan cheesecake with a delectable pecan crust. It's perfect for freezing ahead of time; thaw it in the fridge a few hours before your next party, top with a coulis or fresh fruit and you'll be a HIT at your next party :) Great for summer entertainment!Stacy

Serves: 8-12


  • 1 cup pecans
  • 4-6 large dried figs, re-hydrated with boiling water
  • Optional: If you don't have dried figs 1 cup of raisins or 6-8 hydrated pitted dates would work.
  • 1 dash cinnamon
  • 1/4 cup shredded unsweetened coconut
  • 1 pinch salt

Matcha and White Chocolate Filling

  • 2 cups (heaping) raw cashews, soaked overnight
  • 1/2 cup melted coconut oil
  • 1 lemon, juiced and zested
  • 6 drops Stevia, or other liquid sweetener
  • 1 teaspoon organic vanilla extract
  • MATCHA: 1 tsp matcha powder & 1 tsp maple B syrup
  • COULIS: 1/4 cup fresh organic strawberries & 1 TB raw honey & 1/2 Tsp Chia Seeds
  1. Soak the cashews overnight (at least 6-8 hours). Drain the water and set aside. For a QUICK soak boil in water for 15-20 minutes, add more water to keep covered.
  2. For the Crust: Place crust ingredients together into a food processor and pulse 2 re-hydrated figs at a time until everything begins to stick together if pinched between your fingers. Water as needed to soften.
  3. Place into the bottom of a small spring form pan (6"). Place in freezer while preparing the cheesecake ingredients.
  4. For the Cheesecake: blend al ingredients together in a clean food processor, stream in the coconut oil until it all combines to a creamy "cheesecake"-like consistency. The mixture should be very thick and creamy. Divide in 1/2 in two separate bowls. Water as needed to thin.
  5. In one half of the mixture, incorporate the matcha and extra maple syrup.
  6. For the Strawberry Coulis: puree all ingredients together. Let it sit while you assemble the cheesecake. The chia seeds will let it coagulate and turn into a thicker "jam"-like consistency.
  7. To Assemble: Drop half the white chocolate filling by the 1/2 tsp over crust randomly alternating, drop 1/2 the matcha mixture by the 1/2 tsp to cover the crust. Add 1/2 the coulis drizzling on top. Tap lightly on the counter to level. Repeat with the rest of the cheesecake mixture. Flatten the top with a knife. Drop remaining strawberry coulis by the 1/2 Tsp over the top in droplets. Swirl with a knife or chopsticks to desired design.
  8. Place in freezer for 4-6 hours to firm up.
  9. To serve remove from freezer and let it sit to soften a bit. Place fresh sliced fruit or fresh figs and strawberries on top to garnish. ENJOY!

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