Lime Matcha Cheesecake

After a naughty treat, without the naughties?

Well look no further, because the lovely people from @yourlifestylenow have come up with the most incredible Lime Matcha Cheesecake.

 

Lime Matcha Cheesecake

Serves: 8

Time:

  • Base
  • 1/2c walnuts
  • 3/4c almonds
  • 1c dates
  • 1tsp vanilla extract
  • Matcha Lime filling
  • 2 ripe avocados
  • 1 handful spinach
  • 2tsp matcha
  • 1tbsp mesquite powder
  • 1tbsp stevia
  • 2 scoops pure WPC whey (protein supplies Australia)
  • 1/3c coconut oil
  • 1tbs maple syrup
  • 1 whole lime zest
  • 1 whole lime Juice
  • Dash of sea salt
  • 1 Tbs vanilla extract
  • Coconut cream
  • 1 scoop Pure WPC whey protein
  • 1c Coyo
  • 1/2 lime juice
  • 1/2 lemon juice
  • Zest 1/2 lime

Step 1

Grease and line a round cake tin with coconut oil and baking paper.
Using all of your ingredients for the base, place in a food processor/blender, and blend until the mixture forms a thick crumb consistency.

Take the mixture out, and press into the cake tin, forming a base for the cheesecake.
Once finished, place in the fridge to set.

Step 2

For the Matcha Lime Filling, take all of your ingredients, and pop everything into a cake mixer. If you don't have a mixer, you can use a food processor, but ensure that the batter is fluffy before proceeding. Blend until fully combined.
Pull the cake tin out of the fridge, and carefully scoop the matcha mixture into the tin, ensuring that the batter is fluffy. Place back into the fridge to set.

Step 3

To create the coconut cream, you take your remaining ingredients, placing into a cake mixer, or bowl, and whisk until light and fluffy; until soft peaks form.

Once you see the peaks, carefully place on top of the cake batter, and pop in the freezer. Freeze for 2-4 hours, or until frozen completely.

Step 4

Garnish with extra lime zest and crushed pistachios, and try not to eat everything at once!!