Coconut Matcha Cheesecake
Ingredients
The crust
-
2¼
cups
Nature's Path Coconut Chia Granola
-
½
cup
finely shredded unsweetened coconut
-
¼
cup
chia seeds
-
½
cup
melted coconut oil
The cheese filling
-
2
cups
ricotta cheese
-
1
cup
sour cream or plain Greek yogurt
-
3
medium
ripe avocados
-
¾
cup
unpasteurized honey
-
3
tbsp
matcha powder
-
1
tsp
pure vanilla extract
-
½
tsp
salt
-
1
cup
full fat coconut milk
-
8
full
gelatin sheets
The finishing touch
-
2-3
tbsp
matcha powder
-
1
tbsp
finely shredded unsweetened coconut
Instructions
- Line the bottom of a 9" springform pan with parchment paper.
- Combine the granola, coconut, chia seeds, and melted coconut oil in a food processor and process until fine crumbs.
- Press the mixture into the bottom and slightly up the sides of the prepared pan and set aside.
- Soak the sheet gelatin in icy cold water.
- Combine ricotta cheese, sour cream, avocados, honey, matcha powder, vanilla extract, and salt in a food processor and process until smooth.
- Warm the coconut milk slightly and dissolve the gelatin in it.
- Pour the gelatin mixture into the cheese mixture and process until well combined.
- Pour the cheese filling into the prepared crust and spread evenly.
- Refrigerate until completely set, at least 6 hours or preferably overnight.
- Dust the top of the cake with matcha powder before serving.
- Remove the cake from the pan and serve, optionally garnished with shredded coconut.
Nutrition Facts (estimated)
Servings
12
Calories
424
Total fat
31g
Total carbohydrates
27g
Total protein
11g
Sodium
165mg
Cholesterol
30mg
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