Pistachio Matcha Cheesecake

By Chef: Heather Pace
Posted: July 30, 2015 


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A beautiful pistachio cheesecake creation infused with green tea powder, known as matcha, set upon a nutty hunza raisin crust – all topped with a dark chocolate drizzle and more crunchy pistachios. Enter into antioxidant-rich heaven with each creamy bite.


  • 1/2 cup water
  • 1 cup cashews
  • 1/2 cup raw pistachios
  • 1/3 cup maple syrup
  • 2 1/2 — 3 teaspoons matcha powder
  • 1 teaspoon pure vanilla extract
  • 1/2 cup melted coconut oil
  • Few drops stevia, if desired
Chocolate Drizzle


  1. Grind the almonds to flour in a food processor.
  2. Add the pistachios, coconut, and raisins. Process until the raisins are completely broken down.
  3. Add the water and pulse to combine.
  4. Press into the bottom of a 7″ spring form pan.
  1. Blend the water, cashews, pistachios, maple syrup, matcha powder, and vanilla in a high speed blender until smooth.
  2. Add the coconut oil and blend to incorporate. Taste and add a few drops of stevia if desired.
  3. Pour over the crust and chill in the freezer for 5-6 hours. Transfer to the fridge and chill for 12 hours.
Chocolate Drizzle
  1. Whisk all ingredients together in a bowl or jar. Drizzle over the cake. If the mixture starts to thicken too quickly, set it over a bowl of hot water to make it more fluid again.
  2. Drizzle over the chilled cheesecake and garnish with chopped pistachios.