Matcha Green Tea Cheesecake with Coconut Pecan Crust

    • Difficulty
    • Easy
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This is a great way to introduce people to the wonders of antioxidant-rich matcha green tea powder! This is an easy dessert but displays beautifully and is creamy and divine.



  • ½ cup dates
  • ½ cup shredded coconut
  • ½ cup pecans
  • pinch of salt
  • ½ teaspoon of coconut oil
  • 1 ½ cups of raw cashews, soaked for 4 hours
  • 1 ripe banana
  • 3 dried figs soaked in warm water to soften
  • 2 teaspoon of matcha powder
  • 3 tablespoons of almond milk
  • 2 tablespoons of coconut oil


  1. Process all ingredients until the mixture breaks down and comes together.
  2. Press the base into the bottom of your spring form cake tin and set aside while you make the filling.
  1. Blend all ingredients except for the coconut oil until smooth and creamy- you will need a high speed blender for this to get it really creamy. You can add a touch more almond milk if needed.
  2. Add the coconut oil and blend until combined.
  1. Pour the mixture out over the base and allow to set in the fridge for 4-5 hours.
Kelly FieldingAbout Kelly Fielding

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her work is regularly published on several online journals as well as her own website Bella and Bhakti which offers information about plant-based living, vibrant nourishing recipes as well as inspiration to encourage others to share their own passions and dreams. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations. Find her on social media: Instagram Facebook

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