Pistachio Matcha Cheesecake - Sprout Living
Free Shipping on ALL Domestic Orders – Use code PUMPMEUP for a FREE Pumpkin Seed Protein sample with any order!
We never use gums, artificial or "natural" flavoring or additives. Read about what makes us different.

Pistachio Matcha Cheesecake

Chef:Heather Pace


Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of seven raw dessert e-books, owns a raw dessert and chocolate company, teaches raw food classes, and works as a certified yoga instructor. Find her books and recipes at SweetlyRaw.com.

This Pistachio Matcha Cheesecake combines a nut-filled crust of almonds, pistachios and shredded coconut with a matcha filling of cashews, maple syrup and more and then tops it off with a fresh chocolate drizzle. Enjoy!


For The Crust 

  • 2/3 cup almonds
  • 1/3 cup raw pistachios
  • 2 tablespoons shredded coconut
  • 1/3 cup hunza raisins
  • 1 teaspoon water

For The Filling

  • 1/2 cup water
  • 1 cup cashews
  • 1/2 cup raw pistachios
  • 1/3 cup maple syrup
  • 2 1/2 – 3 teaspoons matcha powder
  • 1 teaspoon pure vanilla extract
  • 1/2 cup melted coconut oil
  • Few drops stevia, if desired

For The Chocolate Drizzle

  • 2 tablespoons maple syrup
  • 1 tablespoon raw cashew butter
  • 1 tablespoon cacao powder, sifted
  • 1 tablespoon melted coconut oil
  1. To make the crust, start by grinding the almonds to flour in a food processor.
  2. Add the pistachios, coconut, and raisins, and process until the raisins are completely broken down. Add the water and pulse to combine. Press into the bottom of a 7″ spring form pan.
  3. To make the filling, blend the water, cashews, pistachios, maple syrup, matcha powder, and vanilla in a high speed blender until smooth.
  4. Add the coconut oil and blend to incorporate, adding the stevia if necessary.
  5. Pour over the crust and chill in the freezer for 5-6 hours.
  6. Transfer to the fridge and chill for 12 hours.
  7. For the drizzle, whisk all ingredients together in a bowl or jar and then drizzle over the cake (note that you can soften the drizzle by setting it over a bowl of hot water if necessary).
  8. Enjoy!


Boost Any Recipe


Building Muscle on a Vegan Diet
Building Muscle on a Vegan Diet
by Sprout Living

There are a lot of  misconceptions surrounding veganism. The notion that those who practice it are lacking in protein and…

Foods to Reduce Inflammation and Strengthen the Immune System
Foods to Reduce Inflammation and Strengthen the Immune System
by Sprout Living

Did you know that you can greatly reduce inflammation and boost your immune system by simply incorporating more anti-inflammatory foods…

Why Choose to Subscribe?
  • Automatically re-order your favorite products on your schedule.
  • Easily change the products or shipping date for your upcoming Scheduled Orders.
  • Pause or cancel any time.