superberry matcha cheesecake

a vegan cheesecake, loaded with antioxidants, thanks to the matcha tea and lingonberry powder, which bring a little tangy touch to the sweetness, it melts in your mouth and is a perfect combo with the matcha – it literally explodes in your mouth. recipe by paris by vegan.

ingredients (serves 6/8):

for the crust:

• 1 cup nuts
• 1/4 cup melted coconut oil
• 1/4 cup raw cane sugar or coconut sugar
• 1 tsp lingonberry powder

matcha layer:

• 4 tsp Matcha green tea powder
• 1/2 cup water
• 1 tablespoon lemon juice
• 4 tsp raw cane sugar or coconut sugar

red berries layer:

• 1 cup frozen berries
• 2 cups raw cashews, soaked in water for 3 hours then rinsed2 teaspoons raw cocoa powder
• 1/2 cup water
• 1 tablespoon lemon juice
• 4 tsp raw cane sugar or coconut sugar

make the crust first: blend nuts to obtain a powder in a high speed blender, then mix together in a bowl these nuts with the coconut oil, lingonberry powder and sugar. press well into the bottom of a cake pan. I used an adjustable cake pan about 20 cm. put in the freezer.

to make the matcha layer, blend all the ingredients until smooth. pour in layer over your crust.

to make the red berries layer, blend all the ingredients until smooth. Pour in layer over the matcha layer.

keep the cake in the freezer for at least 3 hours. set it out for 15 minutes before serving to soften. this cheesecake can be keep in the freezer for 1-2 weeks

i topped my cake with more berries, dehydrated coconut, matcha maiden powder and chocolate coated lingonberry.