Raspberry Matcha Cheesecake Bars

30 Minutes read
Raspberry Matcha Cheesecake BarsRaspberry Matcha Cheesecake Bars
This recipe is 100% plant based


  • 1/2 cup raw walnuts, or nut of choice
  • 1 cup almond flour
  • 3 pitted dates
  • 3 tablespoons coconut oil
  • 1/4 teaspoon kosher salt
  • 2 scoops of Vanilla Ka'Chava
  • 2 cup raw cashews, soaked for at least six hours or overnight
  • 1/2 cup canned coconut milk, shaken
  • 1/4 cup coconut oil, melted and cooled
  • 1/3 cup maple syrup
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1-2 tablespoon matcha powder
  • 1/4 cup freeze dried raspberries for the toppings
  • 1 cup raspberries, fresh or frozen
  • 1/2 cup freeze dried raspberries, lightly crushed

How to Make

  1. Line 8-inch square pan with parchment paper and set aside.
  2. Add all crust ingredients in a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough. Don’t over process, or it’ll turn into nut butter!
  3. Press the date dough evenly along the bottom of the prepared pan.
  4. Next combine all of the filling ingredients except for the matcha powder and freeze dried raspberries and blend for about 2 minutes, or until the mixture is smooth and creamy.
  5. Remove 1 cup of the filling from the blender, and add the matcha powder to the remaining filling in the blender. Blend to combine, until smooth.
  6. Pour the matcha filling into the prepared pan over the crust. Smooth out the top and tap the pan against the counter a few times to release any air bubbles. Place in the freezer, 30-45 min.
  7. Add the freeze-dried raspberries to remaining cup and blend until they’re broken up and incorporated completely. Smooth the raspberry filling on top of the matcha layer and garnish with fresh and freeze-dried raspberries.
  8. Let set in the freezer for at least 4 hours or until completely firm. Before serving, thaw out at room temp for 15 minutes. **Store leftovers in the freezer (3 months) or refrigerator (5 days).
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