As someone who doesn’t like coffee, matcha has always been my go-to in times of a caffeine hit. I have always loved tea, especially green tea and whenever I go to a Japanese restaurant, I always want a matcha dessert at the end. There is something so delicious about a creamy matcha creme brûlée, my personal favourite dessert at a local sushi spot in Toronto. I wanted to create my own type of dessert using matcha, so this vegan matcha cheesecake was born. I also knew that I wanted to add in a little something extra, so I used some of the cheesecake to also make a raspberry version too. The addition of the sour from the raspberry complements this vegan matcha cheesecake quite nicely.
Previously I made a version of this in mini form, and those are equally as delicious. But this time, I wanted to add a little extra pop of colour. So in went my favourite berries (raspberries) and they are delicious. For this vegan matcha cheesecake I used freeze dried raspberries, but if you can’t find those, I think you could also use fresh and maybe even frozen instead if you need.
Self Limiting Beliefs:
Recently, I shared on my Instagram about self limiting beliefs and how much they can mess with our own self worth. It was great to share my truth and more importantly to see how it resonated with others. I had so many comment or reach out over DM and wanted to share their own truths about themselves that they held onto for too long. I think in the world we live in especially, we see everyone’s highlight reel and think that they have it all together. We tell ourselves that if only we could do what they were doing, we’d be better. Like if we see someone who wakes up early, exercises everyday and eats what seems to be perfectly all the time. And then, we start to feel like we don’t measure up.
Challenging Your Thoughts:
For so long, I believed that I didn’t deserve success. Somehow, I wasn’t worthy of it because I’m not smart enough nor do I know enough. I internalized it and let it cripple my own success early on. The thing is, these self limiting beliefs are tricky and you often don’t even notice that you’re doing it to yourself. But when you do, I hope that you can recognize the thought isn’t true and challenge it. Because at the end of the day, these self limiting beliefs aren’t true and only hold you back.
Just this week, I experienced a situation where my own self worth was questioned. But rather than buying into it and thinking less of myself, I challenged the thought. I realized that the situation I was in wasn’t even really about me, it was deeper than that. And I stopped feeling bad about myself and changed the story in my head. It wasn’t easy and the old me definitely would have struggled with this, but I am so happy that I was able to question things a bit more. And most important, move past it.
Vegan Matcha Cheesecake Made with the Best Matcha:
Now, back to this vegan matcha cheesecake for a minute because they are SO GOOD. I have to say that I have become a bit of a matcha snob after trying a brand called My Matcha Life. I’ve tried a lot of different brands and this is one of the best. I used the foodie culinary matcha blend for this one, which is great in desserts and also as part of my matcha lattes. If you are looking for a delicious, organic and smooth matcha this is the one you want. They also have a ceremonial blend that is AMAZING for your traditional matcha teas. Seriously, this stuff is so smooth, you don’t need to add anything to them. I still like to add a touch of honey at times, but with this one, you truly don’t need to add anything else.
If you are in Canada and want to purchase this matcha to make this vegan matcha cheesecake or anything else, you can find it at Raw Elements which is one of my favourite stores and you can use my code JAC10 to save an additional 10% off. Otherwise, you can find this matcha on Amazon as well.
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Vegan Matcha Cheesecake
A delicious creamy, dairy-free matcha cheesecake with raspberry swirl.
For the crust:
Preheat the oven to 300 and add the raw hazelnuts to a pan and toast for 10-12 minutes. This is optional, but toasting the hazelnut really helps to bring out the flavour. Once it is toasted, rub the hazelnuts in a tea towel to remove the skins, they should just fall off.
Line an 8 x 8 pan with parchment paper. Then add all of the crust ingredients (hazelnuts through to sea salt) into a food processor or blender and blend until the mixture holds together and nuts are ground.
Remove the crust from the blender/food processor and add to the pan, pressing down to ensure it forms a crust at the bottom.
Make the cheesecake by adding the drained cashews, coconut milk, lemon juice and sweetener of choice to a blender. Blend until creamy. Remove 1/2 cup of the cashew blend and set aside.
Add the matcha to the cashew mix and blend to combine. Now pour over top of the crust and spread out evenly with a spoon if needed. Place in the freezer.
Rinse out the blender and add the 1/2 cup reserved cashews back in and the freeze dried raspberries and blend until smooth and creamy.
Take out the matcha cheesecake and add the raspberry mix and swirl it in with a knife. Top with extra raspberries if desired and any other topping you wish, I used rose petals. Place back in the freezer to set for about 1 hour.
Remove, slice into squares and serve. Keep any leftovers in a sealed container.
For the cashews, soak in water for about 2 hours, or overnight if you remember. If you have a high powered blender, I find soaking in hot water for even 30 minutes is sufficient.