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Matcha Cheesecake with Almond Oat Crust

Minako Umehara


Instagram: @365cleaneats



¹⁄³ cup rolled oats

3 tbsp rice flour

¼ cup raw almonds

4 tbsp coconut sugar

¹⁄8 tsp pink salt



3-4 tbsp melted coconut oil

1 tbsp maple syrup


Matcha Filling

¾ cup raw cashews (soaked 4-6 hours and rinsed)

½ cup coconut cream

3 tbsp melted cacao butter

4 tbsp maple syrup

2 tbsp lemon juice

2 tsp matcha powder

½ tsp vanilla bean paste

Pinch of pink salt



Preheat oven to 340°F. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour. Add every wet ingredient for the crust into the food processor and process until it becomes like wet sand. If the mixture is too dry, add 1 tsp, or more if necessary, of melted coconut oil. Press the mixture against the sides and the bottom of a cake pan. Bake it for about 20 min or until golden brown. Let it cool. While cooling the crust, put every ingredient for the matcha filling in a high-speed blender and blend well. Add more sweetener or lemon juice if necessary. Layer it over the crust and freeze it overnight. Take out the cake from the pan and garnish with your choice of fruits.

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