By Rosa Nguyen



For the base:

  • 160 g almonds
  • 90 g desiccated coconut
  • 6 medjool dates (pitted and broken up)
  • Pinch of sea salt
  • Seeds from one vanilla pod
  • 2 tablespoons cold pressed coconut oil

For the cashew mixture:

  • 400 g cashew nuts
  • 220 ml fresh lemon juice
  • 1 tsp natural vanilla extract
  • 2 large pinches of sea salt
  • 350 g honey Zest of one lemon
  • 270 ml coconut oil, melted
  • 20g Matcha-Maiden green tea powder


  • 2 punnets fresh strawberries
  • 3 tbsp maple syrup


  1. Soak the cashews overnight in the refrigerator (or at least 6 hours) in plenty of water.
  2. Grease the base and sides of a 20 cm springform cake tin with coconut oil and line with baking paper.

For the base:

  1. Process the almonds and coconut using an S blade food processor until it resembles cous cous.
  2. Add the dates and pulse until the mixture just comes together (over processing will make the mixture turn oily).
  3. Press the mixture firmly and evenly into the base of your cake tin.
  4. Refrigerate for at least 1 hour, or until firm.

For the cashew mixture:

  1. Rinse and drain cashews well.
  2. Using an S blade food processor, blitz the nuts until they become a smooth paste (this will take about 8-10 minutes).
  3. Add the lemon juice, vanilla, green tea powder and salt and process further until well combined.
  4. Using a plastic spatula, scrape the sides and base of the processor bowl to ensure all the mixture is combined.
  5. Add the honey and lemon zest, pulse the processor to combine.
  6. While the machine is on, pour in the coconut oil in a single smooth stream, processing further until smooth and creamy.
  7. Pour the mixture onto the base giving the tin a few good taps on the bench to remove any air bubbles that may have formed.
  8. Cover neatly with cling film and place in the freezer for 2–4 hours, or until firm.

For the strawberries:

  1. Half an hour before you want to serve the cake, wash and hull the strawberries (slice if they are large or leave whole if they are small).
  2. Combine with the maple syrup and leave to stand for twenty minutes.

To finish the cake:

  1. Remove the cheesecake from the tin while frozen and transfer to your chosen serving platter, placing it in the refrigerator for two hours to defrost.
  2. To serve, spoon the strawberry mixture on top of the whole cheesecake and serve, or, alternatively portion the cheesecake onto individual plates and garnish with spoonfuls of strawberry mixture and a dusting of green tea powder for effect.


Note: Makes one generous cheesecake. This mixture can also be divided into smaller moulds for individual servings or fun shapes such as a heart. This match is all about subtlety, you don’t want to mask the delicacy of that green tea.


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