A luscious plant-based matcha cheesecake on a light cookie base, adorned with blueberry sauce. Elegant, simple, and delicious. Serve this special dessert treat at your next holiday meal, family gathering, potluck, or dinner party. This secretly nutritious dessert does not contain any dairy, oil, butter, or eggs.
Almond Cookie Crustbaked in a 7-inch round springform baking pan (see recipe below)*
Blueberry Saucesee recipe below**
2cupsraw cashewssoaked in very hot water for at least 1 hour
1cupfull-fat canned coconut creamchilled (only the solid white part)
1tspmatcha tea powder***
¼cupmaple syrup
2Tbsplime juice
1tspvanilla extract
* Almond Cookie Crust, baked in a 7-inch round springform baking pan*
1cupfine almond flour
1Tbspmaple syrupor raw agave
1Tbspcashew butter or almond butter
** Blueberry Topping, chilled**
¼cupmaple syrup
¼cupwater
2cupsfresh or frozen blueberries
1cupfresh or frozen wild blueberries
1Tbspcornstarch
3Tbspwater
2tsplemon juice
½tspvanilla
Instructions
Prepare the Almond Cookie Crust.
Preheat the oven to 350° F.
In a bowl (or food processor), combine the almond flour, maple syrup, and nut butter (or tahini).
Press firmly into the bottom of a 7-inch round springform baking pan (cheesecake pan). See notes in the post and in Notes below if using a 9x9 square or an 8 or 9-inch round baking pan.***
Bake for 10-12 minutes, or until golden. Set aside to cool.
Prepare the Blueberry Sauce.
Combine the maple syrup, water, and blueberries in a large saucepan over medium to medium-high heat. Bring to a low boil and continue to simmer until the blueberries burst, stirring occasionally, about 10 minutes.
Meanwhile, make a slurry by stirring together 1 Tbsp of cornstarch and 3 Tbsp water in a small bowl.
Stir in the cornstarch-water slurry and remaining wild blueberries to the saucepan. Bring to a simmer and stir occasionally until the sauce thickens, about 4-5 minutes. Remove from the stove and stir in the lemon juice and vanilla.
Store in an air-tight covered container in the refrigerator until ready to serve the Matcha Blueberry Cheesecake, or up to 1 week.
Prepare the Matcha Cheesecake Filling.
Meanwhile, soak the cashews in hot water for at least 1 hour. If soaking overnight, store in the refrigerator.
Chill the can of coconut cream (or coconut milk) in the refrigerator to help separate and solidify the coconut milk solids.
Drain and rinse the cashews well.
In a high-speed blender or food processor, blend the soaked cashews, solid coconut cream, matcha powder, maple syrup, and lime juice until very smooth and creamy.
Pour the filling over the prepared Almond Cookie Crust, smoothing the surface, if needed.
Cover and chill in the refrigerator 6 hours, or until the filling is set. I recommend overnight.
When ready to serve, release the sides of the springform pan and transfer the cheesecake to a serving plate.
Spoon about 1 cup of the Blueberry Sauce in a thin layer over top. It is easier to slice the cheesecake before topping with the blueberry sauce.
Slice and serve with additional blueberry sauce and/or whipped cream, as desired.
Store any remaining Matcha Blueberry Cheesecake in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Notes
* This recipe only calls for half of the Almond Cookie Crust. If you are using a larger 9x9 inch baking pan, you’ll want to make the full recipe: 2 cups fine almond flour, 2 Tbsp maple syrup, and 2 Tbsp plant butter. Bake for 9-10 minutes, or until golden brown.** This recipe only needs about 2 cups Blueberry Sauce, plus, it uses 1 Tbsp cornstarch. Feel free to use canned blueberry pie filling instead.*** To make Matcha Blueberry Cheesecake Bars, line a 9x9 inch square or rectangular baking pan with parchment paper for easy removal. Follow the filling directions and pour into the crust and chill overnight. When ready to serve, lift the parchment out of the pan. Cut into 9 squares or 12 rectangles, as desired. This recipe can also be adapted to create individual servings by lining cupcake papers in a cupcake pan; bake the cookie crust for about 7-8 minutes, or just until golden. And proceed as directed.