Matcha Swirl Cheesecake With Walnuts, Cashew and Coconut Cream

  • Makes
  • 10
  • Prep Time (min)
  • 50
  • Cook (min)
  • 0
  • Carb Grams (g)
  • 42
  • Cook Difficult
  • 4


  • 2 cups dates, pits removed and finely chopped
  • 2 cups walnuts, minced
  • 1 cup cashew nuts
  • 1 cup coconut cream
  • 1 cup coconut milk
  • 1 tbsp coconut oil
  • ¼ cup agave nectar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1 tbsp matcha green tea powder
  • 1 lemon, juiced


  • Springform pan
  • Blender
  • Stand mixer
  • Parchment paper
  • Sharp knife


  • Soak cashews for at least 4 hours (or overnight) before use.

  • In a large bowl, combine dates, minced walnuts, and salt. Mix well using your hands and form a ball. If the mixture is too sticky, add some more walnuts and vice versa. Line a 7-inch springform pan with some parchment paper. Place the walnut mixture into the pan and press with your hands to distribute evenly. Refrigerate for 30 minutes.

  • Meanwhile, in a large mixing bowl, combine ¾ of the coconut cream, ½ of the coconut milk, coconut oil, and lemon juice. With a whisk attachment on, beat well until smooth and creamy. Refrigerate for 20 minutes.

  • Meanwhile, add the remaining ingredients in a powerful blender or a food processor. Process until completely smooth.

  • Remove the crust from the refrigerator and pour in the coconut mixture tapping a couple of times to release the bubbles. Now add the matcha mixture in one big swirling motion. Swirl a few times using a spoon or a painting brush.

  • Refrigerate overnight before serving.

Matcha Swirl Cheesecake With Walnuts, Cashew and Coconut Cream

I can't think of a healthier recipe for the best cheesecake you have ever tried. This matcha swirl cheesecake is completely vegan-friendly and based on raw ingredients that are gluten-free.

The crust is my absolute favorite! Made with finely chopped dates and minced walnuts, this cheesecake crust recipe is a vivid proof that healthy means tasty. It takes about ten minutes of preparation and some chilling in the fridge to get the first layer of this beautiful cake.

For the topping, you will have to do some more work. It's made with 2 different mixtures that are combined together into a beautiful and colorful cheesecake filling. If you're not a huge fan of coconut flavor, replace it with almond or some other non-dairy substitute of choosing. Refrigerate overnight and enjoy!                    

 Nutrition information per serving: Kcal: 427, Protein: 9.6g, Total Carbs: 42g, Dietary Fibers: 5.5g, Total Fat: 28.3g

I'm not a big artist, so my cake was left with a couple of sad swirl motions and some frozen wild berries for decoration. But the taste was superb, so I didn't really mind. However, you can play with two different fillings and create some extremely impressive and colorful designs for a true work of art.


This cake is also a great opportunity to include your kids in the preparation process. They simply love to get their little hands involved in drawing and decorating this dessert. Serve with fresh or frozen fruits, shredded coconut, finely chopped almonds or walnuts, or drizzle with chocolate sauce. Whatever you decide, I'm sure this fabulous recipe will the talk of the day when you make it!

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