Cakes & cheesecakes · No-bake

Matcha Pistachio Cheesecake

Name: Matcha Pistachio Cheesecake
Prep time: 25 min
Yield: 8 servings
Ingredients: 195 g Shelled pistachios; 170 g Pitted Medjool dates; 1.5 g Iodized salt; 300 g Raw cashews; 8 g Matcha powder; 80 g Unsweetened coconut cream; 106.4 g Maple syrup; 41.4 g Coconut oil

A two-tone jade cheesecake with earthy matcha and nutty pistachio in every bite.

HANDS-ON25 minutes

REST / SET6 hr freeze

MAKESOne 7-inch cheesecake, 8 slices

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Adapted from our cookbook. About these recipes

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Makes 8 servings

Shelled pistachios1½ cups (195g) shelled pistachios, divided
Grams of Shelled pistachiosg
Pitted Medjool dates1 cup (170g) pitted Medjool dates
Grams of Pitted Medjool datesg
Iodized salt¼ tsp iodized salt
Grams of Iodized saltg
Raw cashews2½ cups (300g) cashews, soaked 4+ hours, divided
Grams of Raw cashewsg
Matcha powder2 tbsp (8g) culinary matcha powder
Grams of Matcha powderg
Unsweetened coconut cream⅓ cup (80ml) coconut cream
Grams of Unsweetened coconut creamg
Maple syrup⅓ cup (80ml) maple syrup, divided
Grams of Maple syrupg
Coconut oil3 tbsp (45ml) melted coconut oil, divided
Grams of Coconut oilg

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Process two-thirds of the pistachios with dates and salt until a sticky crumb forms. Press into a 7-inch springform pan.
02
Blend three-fifths of the soaked, drained cashews with matcha powder, coconut cream, half the maple syrup and half the coconut oil until smooth and jade-green.
03
Blend the remaining two-fifths of the cashews with the remaining third of the pistachios, remaining maple syrup and remaining coconut oil until smooth and pale green.
04
Pour the matcha layer over the crust, freeze 30 minutes to set, then pour the pistachio layer on top and smooth.
05
Freeze at least 6 hours before slicing.

A note from our kitchen

These recipes and swap suggestions are adapted from a supplied cookbook and have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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