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This raw, vegan, and gluten-free matcha lime cheesecake with a pistachio crust has got to be on my list of top 3 favorite desserts of all time! I would describe it as airy, fluffy, creamy, not too sweet, and rather refreshing! I love raw desserts because I find them somewhat fool-proof. It’s hard to mess them up since there’s no baking required and no need for exact measurements involved, making them great for someone like me who tends to eyeball things and make changes to recipe ingredients most of the time.
The key to the creamy and fluffy texture is soaked cashews that not only add a delicate nutty taste but also provide a wide range of nutrients. Cashews are a great source ofvitamins E, K, and B6, along with minerals like copper, phosphorus, manganese, magnesium, zinc, iron, and selenium, all of which are important for maintaining proper bodily function.
This recipe yields a 4-inch mini cake, perfect for sharing with a loved one. If you want to make a larger version, you can multiply the recipe by 4 for a 6-inch cake or by 8 for a 9-inch. Hope you enjoy this recipe as much as we did.
Further Food Commentary:
This dessert is loaded with heart-healthy fats including coconut oil, cashews, and pistachios. Coconut oil helps raise HDL cholesterol (the good cholesterol), cashews help lower LDL cholesterol (the bad cholesterol), and pistachios are high in antioxidants including, polyphenols and tocopherols, which help protect against heart disease.
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