Tuesday, September 8, 2015

Matcha Chocolate Pistachio Cheesecake

Everyone knows I'm a matcha lover! I can't start my morning without a matcha smoothie. So I was naturally pretty excited to get an early look at PANATEA's new culinary grade matcha! Culinary grade matcha has a stronger flavor profile, perfect for mixing with anything besides water, and perfect in this cheesecake!

I love the flavor combination in this Matcha Chocolate Pistachio Cheesecake- a little sweet, a little salty, and a chocolate layer to bring it all together! My friends and I may or may not have eaten the whole thing in one night. Hope you all enjoy it as much as we did!

Matcha Chocolate Pistachio Cheesecake


  • 1 cup unsalted pistachios
  • 1 cup almond meal
  • 1 cup medjool dates
  • 1/2 tsp salt
  • 2 cups soaked raw cashews
  • 1/4 cup + 1 Tbsp maple syrup
  • 3 scoops (3 grams) PANATEA culinary grade matcha
  • 2 Tbsp coconut oil
  • Zest of 1 orange- about 1 Tbsp
  • 1 Tbsp orange juice
  • 1/4 tsp salt
  • 3 oz unsweetened 100% cacao bar
  • 3 Tbsp maple syrup


Soak the raw cashews in a large bowl of water overnight or for at least about four hours.  To start, line a 9x9 baking pan with plastic wrap. Grease lightly with coconut oil. In a food processor, add all crust ingredients and process until well-combined. Press into the baking pan.

Place the cheesecake ingredients in a food processor and combine until smooth. 

For the chocolate layer, chop or break the cacao bar into pieces and heat with the maple syrup in the microwave until melted. Make sure to stop and stir frequently, so it does not burn. I heated mine in 15 second intervals. Spread the chocolate over the crust and let it cool. 

Spread the matcha cheesecake layer on top of the chocolate and chill in the refrigerator for about 30 minutes before cutting and serving. I topped mine with shaved cacao bar. Keep it stored in the refrigerator.  Enjoy!