A Squirrel in the Kitchen

Reverse Hashimoto's autoimmune disease

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No-Bake Matcha Green Tea Cheesecake [Dairy-Free-Gluten-Free-Paleo-AIP]

No Bake Matcha Green Tea Cheesecake [Dairy Free-Gluten Free-Paleo-AIP]I have been wanting to create an AIP cheesecake for a long time. I have seen different versions floating around on Instagram from vegetarian-focused accounts I am following and they always look so beautiful and so healthy! Vegetarians definitely have a knack for decorating food, incorporating fruit, flowers, nuts, and seeds to create an exotic and luxurious look. You see, the way food is presented is as important to me as the quality of the ingredients and the workability of the recipe.

No Bake Matcha Green Tea Cheesecake [Dairy Free-Gluten Free-Paleo-AIP]Then recently one of my daughters bought this vegetarian cookbook and there was an insanely good matcha green tea cheesecake in there.  The only problem is that traditional vegetarian cheesecakes rely heavily on nuts for the crust and even the filling (cashews). Since nuts are a big no-no during the strict elimination phase of the Autoimmune Protocol, I decided to create my own version, totally allergen-free, without any nuts or dairy.

No Bake Matcha Green Tea Cheesecake [Dairy Free-Gluten Free-Paleo-AIP]This No-Bake Matcha Green Tea Cheesecake is a wonderful and unique dessert to share for any celebration. Even though it looks sophisticated, the recipe is quite simple and requires only a few easy-to-find ingredients.

No Bake Matcha Green Tea Cheesecake [Dairy Free-Gluten Free-Paleo-AIP]

Kitchen note: Although it is more customary to use a springform cake pan to prepare cheesecakes, it is absolutely possible to pull it off with a regular parchment paper-lined cake pan. I am using this particular one, which I also use to make this delicious upside-down apple cake in my Instant Pot.

No Bake Matcha Green Tea Cheesecake [Dairy Free-Gluten Free-Paleo-AIP]

No-Bake Matcha Green Tea Cheesecake [Dairy-Free-Gluten-Free-Paleo-AIP]
 
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This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author:
Recipe type: Dessert
Cuisine: Paleo Autoimmune Protocol
Serves: 6-8
Ingredients
Instructions
  1. To make the crust: If using a regular cake pan, line the bottom and sides with parchment paper. If using a springform pan, line only the bottom.
  2. Combine shredded coconut, dates, and coconut oil in a food processor. Mix on high until coconut mixture become grainy, about 20 seconds.
  3. Transfer to the bottom of the pan and spread crust evenly with your fingers or a spatula, ensuring the mixture is packed firmly. Refrigerate while you prepare the filling.
  4. To make the filling: Sprinkle gelatin powder over warm water and let it sit for a couple of minutes.
  5. Meanwhile, combine coconut cream, honey, and matcha powder in a food processor. Mix on high for 10 seconds.
  6. Going back to the gelatin mixture, whisk briskly to dissolve the powder, ensuring there are no lumps.
  7. Transfer gelatin mixture to the food processor and mix on high for another 15 seconds.
  8. Carefully pour liquid mixture into the pan, ensuring you don't disturb the crust.
  9. Refrigerate until completely firm (at least 6 hours, overnight is better).
  10. To unmold, simply pull out the parchment paper or, if you used a springform cake pan, insert a knife around the side of the pan and run it all the way around so the cheesecake doesn't stick to the sides.
  11. Garnish with dried lavender flowers before serving. Bon appetit!

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No-Bake Matcha Green Tea Cheesecake [Dairy Free-Gluten Free-Paleo-AIP]This recipe has been shared on the Paleo AIP Recipe Roundtable at Phoenix Helix.

Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

  6. Hi. Yours looks beautiful! Mine….mmm…not so much
    Mine looks lumpy. Any idea what I did wrong. I’m also new to using gelatin, should that disolve completely or can you still see little bubbles?
    I’m debating whether to try again tonight as my morning tea is tomorrow.
    Any feedback appreciated. Thx

    Reply

    • Hello Michelle!
      When you say lumpy, does that mean that you had bit and pieces in the texture? Was the gelatin powder completely dissolved? Did you use the gelatin I recommend? Did you use a blender to mix the coconut-matcha mixture? All these steps can make the difference.

      Reply

  9. Hi, your lavender garnish looks gorgeously purple, but many on Amazon don’t look purple enough. Could you give an advice about the source of dried lavender? Many thanks!

    Reply

  10. This recipe is so amazing that you should sell it. You could compile this and similar recipes into an ebook for purchase, or sell recipes individually. I would happily purchase your recipes. Hope this is helpful! Have a great day!

    Reply

  11. Hi there,

    This recipe looks amazing!
    I can’t eat honey in hay fever season, what would be a good replacement?

    Best Wishes
    Joanna

    Reply

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