White Chocolate-Green Tea-Mint Cheesecake
Our delicious cheesecake has all the creamy dreaminess of full-fat cheesecake, but is beneficial to your health! This sweet treat features antioxidant-packed matcha green tea, which can help fight damaging free radicals, and almonds, which are loaded with fiber, vitamins and minerals. Packed with transition foods, our cheesecake is light, delicious and diet-friendly.
Makes 12 servings. Total preparation time: 50 minutes.
For the crust: In a food processor, pulse all the crust ingredients until finely chopped like coarse cornmeal and press into parchment-lined and greased 9” cheesecake pan. Place crust in freezer while preparing filling.
For the cheesecake: Preheat oven to 325 degrees. In a blender purée vegan cream cheese, coconut milk, tofu, almonds, baking powder, evaporated cane juice, cornstarch, salt, vanilla extract, melted white chocolate until creamy and smooth. Pour half into chilled crust pan. Then purée green tea matcha powder and mint extract. Top with green tea mixture and bake for 45 minutes. Cool or refrigerate overnight.
For the topping: Combine vegan sour cream and powdered evaporated cane sugar and pour on top of chilled cheesecake. Chill for up to 4 days. Unmold from cheesecake pan and slice. Serve with sprinkled green tea matcha powder and serve with berries.
Crust3 tablespoons coconut oil 1 cup cornflakes 10 glutenfree snicker doodle cookies 1/2 cup walnuts 1 tablespoon unsulfured molasses 1 pinch salt Cheesecake 3 containers Tofutti DairyFree Cream Cheese 2 tablespoons coconut milk or almond milk 8 ounces tofu 1 cup raw almonds or cashews 2 1/2 tablespoons baking powder 1/4 cup evaporated cane juice, or organic unprocessed sugar 1 1/2 teaspoons cornstarch 1/2 teaspoon salt 1 teaspoon pure vanilla extract
12 ounces melted white chocolate 8 teaspoons matcha green tea powder 3 drops mint extract or mint liquor Topping 1 container Tofutti DairyFree Sour Supreme 2 tablespoons powdered evaporated cane sugar