Matcha green tea and lime raw cheesecake

My love of green tea is permeated in this lovely raw cheesecake. Green tea antioxidants may have a powerful effect in reducing inflammation and the severity of rheumatoid arthritis.  The antioxidant polyphenols found in tea help to neutralise the harmful effects of free radicals and possess much more potent antioxidant activity than Vitamins C and E.


Units Scale

For the base
1/4 cup chia, soaked in 1/2 cup water or coconut water
1/2 cup shredded coconut
1/2 cup hazelnuts
1 cup dried figs, stems removed
1 vanilla bean, scraped
1 tablespoon coconut oil
Pinch of salt

For the filling
2 1/2 cups raw cashews (soaked for at least 4 hrs in water to soften)
1/2 cup coconut cream
1/4 cup coconut oil
1/4 cup lime juice
1 tablespoon matcha green tea powder
1/3 cup maple syrup or rice malt syrup
1 teaspoon vanilla extract

For the topping
1/2 packet Brookfarm Brothers Blend
1/2 teaspoon macqui powder (optional, but will add a rich berry flavour)
1/2 teaspoon matcha powder



  1. Line base of flan tin with baking paper.
  2. Blend base ingredients and place in tin.
  3. Press down with your hands and smooth over with a spatula until even.
  4. Place in freezer to firm.

For the filling

  1. Place all ingredients in a blender or food processor and blend until smooth.
  2. Remove chilled base from freezer.
  3. Pour in the filling and smooth over with a spatula until even.
  4. Crumbled Brookfarm Brothers Blend in a mortar & pestle or roughly chop.
  5. Scatter this mix around the edges of your cake.
  6. Then sift Matcha Maiden green tea powder in the centre.
  7. Finally sift a little macqui powder around the edges of the cake to boost the flavour.
  8. Place in freezer and let it set for about 4 hours.
  9. Allow to come to room temperature for a few minutes before slicing.
  10. Serve with my homemade coconut yoghurt

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