Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
Next, add nuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.
Line a standard pie, round cake dish, or 7-inch springform pan (I like this one!) with parchment paper. Then add crust mixture and carefully press with fingers to distribute.
To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
Pour 2/3 filling into the crust (see photo) and tap a few times to release any air bubbles. Set aside.
To the remaining filling, add the matcha powder, starting with 1 1/2 tsp. Blend until creamy and smooth. Then taste and see if it needs more matcha. I found 1 1/2 to be the perfect amount, as too much can taste bitter. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
Cover loosely with plastic wrap and freeze until set - about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
To serve, set out of the freezer until slightly soft to the touch - about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of coconut whipped cream and fresh berries, or enjoy as is!
Once this cheesecake has been frozen, it can be stored in the refrigerator up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting out for 15-20 minutes before slicing/serving to enjoy the best texture. Store leftovers in the freezer up to 1 month or the refrigerator up to 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (196g)|
|Recipe Makes: 1|
|Calories from Fat: 538 (59%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 0mg||0 %|
|Sodium 1526.1mg||53 %|
|Potassium 114.6mg||3 %|
|Total Carbohydrate 82.1g||24 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 75.5g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 910
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