Healthy Vegan Matcha Cheesecake

🧂 Ingredients

• 8 full sheets vegan graham crackers
• 2 1/2 tbsp coconut oil
• 2 tbsp monk fruit granular sweetener
• 1 1/2 cups raw cashews
• 1 cup (7 oz) firm tofu
• 2/3 cup monk fruit confectioners sweetener
• 6 oz non-dairy vanilla yogurt

  We used So Delicious coconut vanilla yogurt
• 2 scoops Matcha Shake Sculpt + Debloat Protein Powder
• 2 tsp vanilla extract
• 1-2 tsp matcha powder

  (optional for more matcha flavor & greener hue)
• Pinch salt
• 2 tbsp sugar-free chocolate chips

  (optional)

Instructions

• 1 Heat oven to 350°F. Coat a 6” springform pan with cooking spray. Grind the
  graham crackers, oil and granular sweetener in a food processor to fine crumbs.
  Press into the bottom of the pan and bake for 8 minutes.
• 2 Pour boiling water over the cashews and soak for 20 minutes (or soak overnight
  in water). Drain well and place into a high-powered blender or food processor.
• 3 Add the tofu, sweetener, yogurt, protein powder, vanilla, matcha powder (if
  using) and salt, and process until completely smooth, scraping the sides as
  needed.
• 4 Pour into crust and bake for about 40 minutes or until the edges begin to firm
  and the center is set, but still slightly jiggly.
• 5 Cool to room temperature, then chill for 6 hours to overnight in the
  refrigerator.
• 6 If desired, sprinkle with chocolate chips, or melt them and drizzle on top.

Nutrition Info