Lemon Lime Matcha “Cheesecake” By Health Synergy

By Matcha Maiden


By Health Synergy

Jennifer and Hannah are a dynamic duo who develop tailored Executive Wellbeing plans to help reconnect busy, burnt-out executives with their health goals, happiness and overall wellbeing.

Part of their program involves a complete nutritional assessment:

How you fuel your body has an enormous bearing on your energy levels and mood. We’ll assess your diet and identify the food choices that are sapping your vitality.

To help you along your way to wellbeing, Health Synergy have an incredible Nutrition Blog full of beautifully crafted, nutritionally balanced, healthy recipes. Check them out on Instagram too!


5 medjool dates*
1/3 cup macadamias
1/4 cup shredded coconut
1/4 cup buckinis
Dash of filtered water

*If they have been kept in the fridge you may need to soak them in warm water for a few minutes to soften


1 cup cashews (soaked for 3-6 hrs)
1/2 cup coconut cream
1 tsp lemon zest
2 T lemon juice
1 tsp lime zest
2 T lime juice
1 tsp matcha powder
1 T coconut nectar
1.5 T melted coconut oil

1. Combine all ingredients for the base in a high power blender (we use a vitamix) and blend until smooth, add an extra dash of water if required
2. Press into the base of a greased* baking tray and place in the freezer while you make the filling
3. Clean the blender and then add in all filling ingredients and blend until smooth and creamy (this takes a few minutes)
4. Pour on top of the base and place back in the freezer for 3-4 hours (or overnight) to allow to set
5. Place in fridge 1 hour prior to serving and top with fresh lime and desiccated coconut

See the post on the Health Synergy blog for some beautiful photos (and other recipes).

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