Matcha Chocolate Cheesecake (Vegan & Gluten Free)

 

It is finally getting warmer out again, which means that it is cheesecake time! I was luckily chosen to be a Welo Ambassador recently, and one of their bars gave me inspiration for this! They have lots of great flavours, but the one that inspired me was their Matcha Almond bar. It has a wonderful taste to it

I started by pressing the Matcha Almond bars into 3 three inch springform pans. It uses approximately one and a half bars per pan. Make sure that they are pressed evenly in each pan. These delicious bars are loaded with probiotics, and only have 3g of sugar per bar! To get the bars for yourself, click HERE, and use coupon code: SAREENA30 to get 30% off your bar purchase!

Now for the filling. I used Nuts for Cheese Un-Brie-Lievable, and Yoso Unsweetened Coconut Yogurt in the filling. If you can’t find these brands, use a neutral tasting dairy-free cheese & your favourite yogurt. I do recommend using an unsweetened yogurt though, or it could become too sweet. After the filling is nice and creamy smooth, you need to divide it in half and put in the add-ins.

To make the swirl in your cheesecake, layer the filling like shown in the picture. Then use a knife or a toothpick to make the swirls in it. Then comes the hardest part of waiting three hours for it to set! NOTE: if you are using a larger pan, it may take longer to set up.

5 from 1 vote
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Matcha Chocolate Cheesecake (V & GF)

A delightful combination

Course Dessert
Cuisine Vegan
Keyword Cheesecake
Prep Time 15 minutes
Cook Time 0 minutes
Refrigeration Time 3 hours
Total Time 3 hours 15 minutes
Author Sareena’s Food

Ingredients

Base

  • 5 Welo Probiotic Matcha Almond Bars

Filling

  • 240 g Nuts for Cheese Un-Brie-Lievable
  • 1 1/2 Cups Yoso Unsweetened Coconut Yogurt
  • 1/3 Cup Plant Based Milk
  • 1/4 Cup Coconut Oil (melted)

Add-Ins

  • 1/2 tsp Matcha Powder
  • 1/4 tsp Almond Extract
  • 2 Tbsp Cocoa Powder
  • 1 tsp Vanilla

Instructions

  1. For the base, press the bars into 3 three inch springform pans; approximately 1.5 per pan.

  2. Mix together the filling ingredients with an electric mixer until completely smooth. 

  3. Divide the filling in half. In one half, add the matcha & almond extract. In the other half, add the cocoa powder & vanilla. Mix each until smooth.

  4. In each pan, alternate scoops of each filling. Use a knife or toothpick and slightly swirl each pan to get a marbled look.

  5. Refrigerate for three hours, or until completely set.

One Comment


  1. Yum. So very delicious!

     

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