Matcha white chocolate cheesecake
No bake vegan matcha cheesecake with a touch of white chocolate. Creamy and eays to make.
When I created Rainbow Nourishments, I didn’t want it to be just about colourful food. I wanted it to be about wellbeing and nourishing yourself in a range of ways… or a ‘rainbow’ of ways. I’m so grateful that my social media channels and blog allow me to talk about more than just food but talk about wellbeing and mental health.
Since I went full time with Rainbow Nourishments, I feel like my life has changed a lot. I can passionate about something again, I have sparked that child-like playfulness in me again and I can usually find something to look forward every day! I’m also looking forward to what the future will bring. If someone told me two years ago that I’d own a cake business and make a living through events, social media and my food blog, I’d laugh in their face… really really loudly and rudely.
Focusing more on Rainbow Nourishments was like starting a new relationship. It allowed me see my whole life differently and encouraged me to question my current relationships. Even though it’s been 1.5 years since I started earning an income from this business, believe it or not but the people closest to me still doubt me, still criticise me and still don’t provide unconditional support. It hurts and it’s tiring. With work being stupendously busy in the last month, this has come to my attention even more. I had to sit back and ask ‘Why? Is it me? Is it them?’
On one hand, I probably attracted some of these people – because I have always put up with criticism so I allowed this to happen in my personal adult life… even though I don’t like to admit it. I’m also used to having people put their personal s*** on me. It’s not cool and I’m learning to speak up for my needs. I appreciate it more than the world when I do get support from others. I’m still figuring this all out internally.
And following on from my question above: did starting Rainbow Nourishments ‘cure’ me? This is a question that people have assumed of me. They assumed that starting a new venture would completely turn over my life and all of my illnesses would be ‘cured’. I would never say that Rainbow Nourishments is a ‘cure’, but it helped me a lot and I would never say that mental illnesses can be ‘cured’. It’s not realistic to think that I’m a completely new person. I still battle perfectionism, feel dread before work on some days and struggle to look after my body. However, I’m managing some things a lot better now.Simple things that I’m learning to do to look after my body include:
- Eating a substantial breakfast and eating regularly throughout the day. I may not always be able to sit down to have 3 meals each day due to the nature of hospitality. However, when I don’t, I make sure I have a smoothie in the afternoon and a large nourishing dinner.
- Drink more water. It’s so easy to get carried away in the kitchen preparing food for other people but not eating anything myself. When it’s so busy, the easiest thing that I can do to look after myself is to drink more water.
- Stop lying to myself. Look, you really didn’t have a substantial lunch or dinner so that’s why you are ravenous at 11pm or 1am. You’re not being a fat lazy vegan. You are just nourishing your body when it’s calling out for you.
At the end of the day, I am so grateful that I created Rainbow Nourishments, for meeting many wonderful people along the way and for the experiences I have had. I am still learning to nourish myself and I hope my transparency will bring some comfort to other people out there.
I used agar agar powder to set the matcha layer as it makes it a bit more light than other raw vegan cheesecakes that are very cashew and coconut heavy.
I hope you enjoy this recipe xo
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
Matcha white chocolate cake
Ingredients
Base
- 1 cup raw almonds
- ¼ cup dates, soaked in water for 2 hours
- ground cinnamon, to taste
Cheesecake filling
- 2 ½ cup raw cashews, soaked in water overnight
- 1 ¼ cup thick scoopable canned coconut cream
- ¼ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- ¼ cup cacao butter
- 1 tsp agar powder, + ¼ cup water
- 2-3 tsp matcha powder
- Handful of baby spinach, (optional, for colour)
White chocolate shards (optional)
- ½ cup cacao butter
- ¼ cup any light-coloured sweetener, such as rice malt syrup or maple syrup, or to taste
- 1 tbsp coconut oil
- 1-2 tsp matcha powder
Instructions
- For the base, pulse almonds in a food processor until coarse. Drain the dates then add to food processor with cinnamon and whizz until combined.
- Press mixture firmly into the bottom of a 15 cm (6 inch) cake tin. Set aside.
- For the cheesecake filling, add the cashews, coconut cream and rice malt syrup to a high powered blender and blend until extremely smooth. Pour half of mixture into a bowl.
- For the white chocolate cheesecake layer, melt the cacao butter over a double boiler and mix into the bowl of cheesecake mixture. Pour mixture into the cake tin reserving about 1/3 cup then freeze.
- For the matcha cheesecake layer, pour the remaining cheesecake into a small saucepan over medium heat. Add agar agar and water then mix until thoroughly combined. Heat mixture while stirring for 5-10 minutes or until the mixture thickens. Pour mixture back into blender and add matcha and baby spinach. Blend until smooth and combined.
- When the white chocolate cheesecake layer is dry to the touch, pour matcha cheesecake into tin and return to freezer.
- For the white chocolate shards, melt the cacao butter, rice malt syrup and coconut oil in a small saucepan or in a double-boiler. When melted, use a whizz stick to emulsify all ingredients. Pour half of mixture into one side of a lined baking tin. For the other half, mix in matcha and pour in the other side of the baking tin. Use a knife or skewer to marble colours and decorate further if desired. Set aside in freezer.
- After 1-2 hours when the chocolate is set, remove from freezer and cut into shards.
- When the cake is firm to the touch, remove from the freezer. Spoon remaining white cheesecake mixture into a piping bag and decorate as desired. Decorate cake with chocolate shards. Wait until cake has softened and serve!
Hi! This cake looks so delicious. I would really like to make it for my mom’s birthday. What did you use to make the decorations on top?
Thanks Maria. The top is actually just more cheesecake but has been softened at room temperature until the consistency is right for piping.
Hi this looks yummy and I want to try making it but I’m not sure if I can get rice malt syrup. Does it have to be that specific syrup or can I use another? Thank you 🙂
Thank you! Feel free to use any liquid sweetener :). Maple syrup would be perfect! Thank you 🙂
What a magical looking cake! I’m hoping to make this a couple days in advanced for a party. Will the texture still be fine if the cake is frozen completely and left out to defrost ?
Hi Sussan! Sorry for the late reply. I think with the agar agar, it’s best for the cake to be kept in the fridge. I’ve frozen things with agar in it before and it’d always turn out crumbly xo
Hi Anthea. I really appreciate this post and you sharing what things have been like. I hope that you find peace in those relationships that are challenging to your spirit and to your passion. xx.
Hey lovely. I’m glad that you appreciated the post :). Thank you so much for your kind words too – still on my way to finding peace but will hopefully get there soon xo
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