This awesome delightful dessert is a great combination of matcha powder and lime juice.
For the salted ginger crust:
- 1 1/2 cups / 110 g lightly crushed plantain chips
- 1 packed cup / 200 g pitted medjool dates
- 1 tbsp / 9 g ground ginger
- 1/4 tsp fine sea salt
- sliced mango
- sliced kiwi
- lime slices
- handful of raspberries
- matcha coconut sprinkles
For the Filling:
- 1/4 cup / 60 ml room temperature water
- 2 3/4 tsp / 7 g unflavored gelatin powder
- 2 cups / 480 ml room temperature coconut cream, divided
- 1 cup / 240 ml fresh lime juice
- 3 tbsp / 15 g fresh lime zest
- 2 1/2 tbsp / 20 g arrowroot powder
- 1 – 2 tsp / 2 – 5 g matcha powder
- 1/3 cup / 80 ml raw honey
- 1 1/2 cups / 150 g lightly crushed unsweetened banana chips
- LINE: Lightly oil the sides of a closed 9 inch / 23 cm springform pan and line the base with parchment paper for an easy release.
- FILL: Add the plantain chips to the bowl of a food processor and pulse until they resemble graham cracker crumbs. Add the pitted medjool dates, ground ginger and salt. Process until you have a slightly sticky mixture that is flecked evenly through with the plantain crumbs. Pour the crust mixture into the bottom of the lined & oiled springform pan and use your fingers or the back of a measuring cup to press the mixture into an even layer on the base. Chill the crust while you make the filling.
- BLOOM: Pour the water into a bowl and sprinkle it evenly with the gelatin powder. Set the bowl aside for the gelatin to bloom.
- WARM: Reserve 1/4 cup / 60 ml or so of the liquid coconut cream. Add the remaining coconut cream, lime juice & zest to a saucepan over low-medium heat to warm through. Measure the arrowroot and matcha powder into a small high sided bowl, jar or jug. Add the reserved liquid coconut cream a bit at a time, stirring constantly, until you have an evenly combined slurry without any lumps. Pour the
- slurry into the saucepan and whisk to combine. When the lime infused coconut cream is warmed through but not too hot to dip the back of a finger into the mixture comfortable, remove it from the heat.
- WHISK: With the saucepan off the heat, add the bloomed gelatin and raw honey. Whisk together until the gelatin has melted and you can’t see any lumps. Carefully pour the warmed filling mixture into a high powered blender pitcher.
- THICKEN: Add the crushed unsweetened banana chips to the blender pitcher, using a spatula to make sure they’re all covered by the liquid. Set the pitcher aside for about 15 minutes to rehydrate and soften. (If you have a really high powered blender, this softening step may not be necessary).
- BLEND: Pop the lid onto the blender pitcher and blend until the filling mixture is completely smooth.
- FILL: Remove the springform pan from the refrigerator. Pour the filling into the springform pan and gently rock the pan until the filling is level.
- CHILL: Put the no bake lime cheesecake into the refrigerator, uncovered, until the filling is chilled and set, at least 6 hours or overnight. Once the cheesecake is set, you can cover it with a layer of cling wrap if you like.
- REMOVE: When you’re ready to serve the no bake lime cheesecake, carefully run a sharp knife around the edge of the cheesecake where it meets the side of the springform pan. Gently release the clasp of the springform pan so that the pan comes away from the sides of the cheesecake. Use a palette knife or slice to release the cheesecake from the springform base. Peel off the parchment paper and carefully transfer to a serving platter or cake stand.
- GARNISH: Arrange sliced mango, kiwi and lime on the top of the no bake cheesecake. Scatter with additional raspberries or matcha coconut sprinkles, if you like.
This recipe is made by Rachel Bryant from Meatified
This recipe is a part of our "Top 10 Gluten-Free Recipes with Matcha" that can be downloaded here.