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Raw Mint Chocolate Matcha Cheesecake

Raw Mint Chocolate Matcha Cheesecake Prep time: 2 h 0 mins Serves: 12


  • ½ cup pecans (Cheesecake Crust)
  • ½ cup cacao beans (Cheesecake Crust)
  • ½ cup coconut flakes (Cheesecake Crust)
  • 3 tbsp cacao powder (Cheesecake Crust)
  • 1 tsp vanilla extract (Cheesecake Crust)
  • 2 tbsp maple syrup (Cheesecake Crust)
  • ½ cup raw cashews - soaked for 4 hours (Cashew Icing)
  • ¼ cup filtered water (Cashew Icing)
  • 3 tbsp maple syrup (Cashew Icing)
  • 1 tsp vanilla extract (Cashew Icing)
  • ½ cup coconut oil melted (Cashew Icing)
  • ½ tsp almond extract (Cashew Icing)
  • ½ cup raw cashews - soaked for 4 hours (Matcha Peppermint Layer)
  • 3 tbsp maple syrup (Matcha Peppermint Layer)
  • ½ cup filtered water (Matcha Peppermint Layer)
  • ¼ tsp peppermint extract (Matcha Peppermint Layer)
  • ¼ tsp chlorophyl (Matcha Peppermint Layer)
  • 2 tsp matcha powder (Matcha Peppermint Layer)
  • ½ cup melted coconut oil (Matcha Peppermint Layer)


  1. 1 Soak all cashew for up to 4 hours before making this recipe
  2. 2 See below for full instructions!


For the cheesecake crust:

  • In a mini food processor, combine pecans, cacao beans, coconut flakes and cacao powder, blend until thoroughly combined
  • Add vanilla extract and maple syrup and process until you get a consistent doughy texture
  • Using your favorite mold, scoop the base into the mold and fill about ⅓ of the way, then flatten it out until all bottom layer of the mold is covered

Cashew Icing:

  • Drain the soaked cashew, then add to high powdered blender
  • Continue to add water, maple syrup, vanilla extract and blend until smooth
  • Then add melted coconut oil and ½ tsp almond extract, blend again until smooth
  • Pour icing over the cheescake crust, filling another ⅓ of the mold, with about 1/3 at the top of mold for the matcha layer, and place in freezer (about 30-60 mins)

Matcha Peppermint Layer:

  • Add raw cashews, maple syrup and filtered water to high powered blender and blend until smooth
  • Add peppermint extract, chlorophyll and matcha powder and blend again until smooth
  • Add melted coconut oil and blend until smooth
  • Pour matcha peppermint layer into the remaining ⅓ of the mold and place back in freezer (about 30-60mins) until frozen
→ Remove mini cheesecakes from the mold and serve immediately or store in freezer for a later date.  
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