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By Sophie Van Tiggelen 31 Comments

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]
 
Print
Prep time
16 mins
Total time
16 mins
 
This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author: Sophie Van Tiggelen
Recipe type: Dessert
Cuisine: Paleo Autoimmune Protocol
Serves: 6-8
Ingredients
  • For the crust:
  • 1 cup unsweetened shredded coconut
  • 8 Medjool dates (about 5 ounces), pitted and chopped
  • 2 tablespoons coconut oil, melted
  • For the filling:
  • 1 (14-ounce) can coconut cream (or 1 1/2 cups) - you can also use the cream scooped off the top of at least 3 cans of full fat coconut milk which have been refrigerated for 24 hours (the cream separates from the water at cold temperatures).
  • 1/3 cup honey
  • 2 teaspoons matcha green tea powder
  • 1/4 cup warm water (about 105-110°F - you should be able to hold the tip of your finger comfortably in the water)
  • 1 tablespoon gelatin powder (use this one)
  • Dried lavender flowers, for garnish
  • Equipment needed: 1 (7-inch) round springform cake pan or 1 (7-inch) regular round cake pan - parchment paper - food processor
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!
3.5.3226

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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.”

Filed Under: AIP Dessert & Snack recipes, AIP Latest Recipes Tagged With: celebration, desserts, green, green tea, matcha, matcha green tea no bake cheesecake, vegetarian

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Cheryl says

    April 11, 2017 at 12:31 pm

    Is the green tea powder just for color? Dont have or able to get before Easter

    Reply
    • Sophie Van Tiggelen says

      April 11, 2017 at 12:44 pm

      It is for the color and the taste also. Try coloring the coconut milk with something else, like with hibiscus red tea or something. Good luck!

      Reply
      • Cheryl says

        April 13, 2017 at 9:15 pm

        Thank you

        Reply
  2. Aimee says

    April 12, 2017 at 7:45 am

    Do you think agar would work to make this vegan?

    Reply
    • Sophie Van Tiggelen says

      April 12, 2017 at 7:47 am

      Yes, it would totally work!

      Reply
  3. Amy says

    April 12, 2017 at 8:09 pm

    Do you have a particular brand of Matcha tea powder you recommend? Looks delish! 🙂

    Reply
    • Sophie Van Tiggelen says

      April 13, 2017 at 6:46 am

      This matcha green tea powder is great!

      Reply
  4. Julie says

    April 13, 2017 at 9:25 am

    Beautiful! This looks amazing, are the lavender flowers edible?

    Reply
    • Sophie Van Tiggelen says

      April 13, 2017 at 9:27 am

      Hello Julie 🙂
      Yes, but make sure you buy food grade lavender flowers (not the stuff for crafts).

      Reply
  5. Sofia says

    April 14, 2017 at 6:45 pm

    Would it work with regular dates instead of Medjool?

    Reply
    • Sophie Van Tiggelen says

      April 14, 2017 at 8:34 pm

      Yes, it would. If they are too dry though, soak them for a few hours before using. good luck!

      Reply
  6. Michelle says

    May 4, 2017 at 1:48 am

    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
    • Sophie Van Tiggelen says

      May 4, 2017 at 9:44 am

      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
  7. Tosha says

    May 10, 2017 at 2:17 pm

    Do you happen to know the macros in this cheesecake?

    Reply
    • Sophie Van Tiggelen says

      May 10, 2017 at 2:23 pm

      I am sorry, no.

      Reply
  8. Sim says

    May 17, 2017 at 11:49 am

    This is not vegetarian if it has gelatin btw.

    Reply
    • Sophie Van Tiggelen says

      May 17, 2017 at 11:56 am

      The original recipe was vegetarian, but I made my own adaptations (including gelatin). For vegetarian, replace gelatin with agar agar powder.

      Reply
  9. Silvver says

    March 10, 2018 at 4:53 pm

    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
    • Sophie Van Tiggelen says

      March 12, 2018 at 5:24 pm

      Hi! The lavender I used in the picture come from a local source. I got it dried and collected the flowers myself. – Sophie

      Reply
  10. Autumn says

    May 26, 2019 at 9:12 pm

    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
    • Sophie Van Tiggelen says

      May 27, 2019 at 9:26 am

      Thank you Autumn! Glad you enjoy this recipe 🙂 – Sophie

      Reply
  11. Joanna Eden says

    June 28, 2019 at 1:57 pm

    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
    • Sophie Van Tiggelen says

      July 2, 2019 at 9:34 am

      How about maple syrup?

      Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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