matcha cheesecake *vegan*

Leafy greens aren't just for salads anymore! In this vegan cheesecake recipe, we've taken a traditional dessert and given it a healthy glow up by incorporating nutrient-packed leafy greens. The earthy goodness of matcha pairs perfect with the creamy cheesecake, all while reaping the benefits of leafsup’s vibrant greens.

This Vegan Matcha Cheesecake with Leafsup is not your ordinary dessert; it's a celebration of vibrant colors, bold flavors, and superfoods that will leave you craving that second slice – guilt-free.

While we've all come to appreciate leafy greens for their nutritional prowess in salads and smoothies, we're now venturing into uncharted territory – the dessert realm. By incorporating these nutritious greens into your dessert, you can enjoy the benefits of vitamins, minerals, and antioxidants while savoring the irresistible taste of matcha cheesecake.

Get ready to whip up a dessert that's perfect for any occasion, whether you're hosting a dinner party or treating yourself to a well-deserved slice of sweet and green goodness.

Ingredients:

For the Pie Crust:

• 1 cup pitted dates

• 1 1/2 cups walnuts

• A pinch of sea salt

For the Filling:

• 1 pack of leafsup

• 5 oz jar of dairy-free yogurt of your choice

• 2 cups raw cashews, soaked in water for at least 4 hours or overnight, then drained

• Juice of 1 lime

• 2 tablespoons coconut milk

• 4 tablespoons melted coconut oil

• 1/4 cup maple syrup or agave syrup (adjust to taste)

• 1 teaspoon vanilla extract

• 2 teaspoons matcha green tea powder

• 1/4 teaspoon sea salt

Instructions:

For the Pie Crust:

1. Place the pitted dates, walnuts, and a pinch of sea salt in a food processor.

2. Pulse the ingredients until they come together to form a sticky, crumbly mixture.

3. Press the date and walnut mixture into the base of a 9-inch (23 cm) springform pan, creating an even layer. You can use the back of a spoon or your fingers to compact it.

4. Place the crust in the refrigerator while you prepare the filling.

For the Filling:

1. In a high-speed blender, combine the Leafsup pack, soaked cashews, Ona Dairy-Free Greek Yogurt, lime juice, coconut milk, melted coconut oil, maple syrup or agave syrup, vanilla extract, matcha green tea powder, and sea salt.

2. Blend on high until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well combined.

3. Taste the filling and adjust the sweetness by adding more maple syrup or agave, if desired.

4. Pour the matcha cheesecake filling onto the prepared crust in the springform pan.

5. Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles.

6. Cover the pan with plastic wrap or foil and place it in the freezer for at least 4 hours to set, or until it's firm to the touch. You can also refrigerate it for about 8 hours or overnight for a softer, mousse-like texture.

Before Serving:

1. If the cheesecake was in the freezer, remove it and let it sit at room temperature for about 15-20 minutes to soften slightly.

2. Garnish the cheesecake with a dusting of matcha green tea powder, some lime zest, or fresh berries if desired.

3. Use a sharp knife dipped in hot water to slice the cheesecake cleanly. Serve and enjoy your delicious vegan matcha cheesecake!

4. Store any leftover cheesecake in the refrigerator for up to one week or in the freezer for longer storage.

Did you know leafsup green smoothie pack are made from 100% fresh kale, spinach, collards, parsley, and mint? Each pack contains a serving of vegetables to help you hit your daily recommended vegetable intake. Leafsup is pre blended, making it easy to add into a smoothie, mix into cooking, or create instant green juice - the possibilities are endless! Order leafsup today and take the first step towards a healthier you.