No Bake Matcha Cheesecake Recipe

NoBake Matcha (Green Tea) Cheesecake Couple Eats …

WebFeb 18, 2022 · Whip the whipping cream. Using a mixer, beat the 2 1/4 cups of whipping cream for about 6 minutes or until stiff peaks form. Set aside …

Rating: 4.4/5(11)
1. Line the interior bottom and sides of a round baking pan with parchment paper (we used a 6 1/2 inch diameter and 3 inch deep round baking pan with removable bottom). You can use 2 tbsp of melted unsalted butter to stick the parchment paper onto the baking pan.
2. Grind enough graham crackers into fine crumbs using a food processor to get 1 cup of crumbs. In a bowl, combine the graham cracker crumbs, 4 tbsp of melted unsalted butter, and 2 tbsp of brown sugar.
3. Press the crumb mixture evenly onto the bottom of the baking pan until it is well-compacted and pressed evenly (you can use the back of a large spoon or the bottom of a glass to do this). Set aside in the refrigerator.
4. Using a mixer, beat the 2 1/4 cups of whipping cream for about 6 minutes or until stiff peaks form. Set aside in the refrigerator.

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Matcha Cheesecake (Vegan, Paleo, NoBake) Nom …

WebJun 26, 2018 · Add the liquified coconut oil, coconut milk, lemon juice, maple syrup, soaked and drained cashews, vanilla extract and a pinch of salt to …

1. Time to make the no-bake crust! Place the dates in the food processor and pulse a few times to roughly chop up the pieces.
2. Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.
3. Add the dry roasted and salted almonds and toasted coconut flakes to the food processor, and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
4. If you’re making the cheesecake in a springform pan, grease the bottoms and sides with coconut oil. Add the crust to the greased springform pan and use a piece of parchment to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup to flatten the bottom evenly. (Warning: I know my pictures have the crust coming up the sides, but the crust on the sides can stick to the pan when you try to remove it. You may want to save yourself the time and annoyance of patching the crust on the sides by simply forming the crust on the bottom of the pan and leaving the sides crust-free.)

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