Matcha lime cheesecake recipe


The colour and zingy taste are fabulous in this cake, a raw, refined sugar-free, dairy-free, egg-free dessert!

Preparation time: 15 minutes

Cooking time: 60 minutes

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Serves: 12 people

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For the base
To decorate


  1. Line a 20cm springform cake tin with non-stick baking paper.
  2. To make the base, put the almonds and cashews in a food processor and pulse until they reach a texture like breadcrumbs. Add the remaining base ingredients and blend until it all comes together into a smooth ball. Transfer to the lined cake tin and spread it out evenly. It’s very important to press the base into a compact, even layer so that the cake stays together and so that you get a nice division of the two layers.
  3. To make the topping, clean the food processor bowl, then add the lime zest and juice, avocados, maple syrup, coconut oil, matcha and a pinch of salt. Blend until silky-smooth.
  4. Spread the topping over the base, making sure it’s level. Put in the fridge for at least 1 hour, until set. It lasts for up to five days in the fridge and it freezes well too.
  5. Just before serving, decorate the top with lime zest and cacao nibs, then release the cake from the springform tin and cut into slices to serve.

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