White Chocolate Vanilla Matcha Cheesecake


Today I have a fantastic recipe to share with you. This cheesecake infuses fresh vanilla and white chocolate with a matcha swirl, all on a nutty coconut crust. If that wasn’t enough, I garnished it with a crunchy spirulina coconut crunch. Yum, the whole combo is perfect.


In case you aren’t familiar, matcha is green tea powder. It’s a beautiful bright green colour with a strong taste and slight bitterness. It works perfectly with the sweetness of the rest of the cake. I made a small, 6″ cake but you can easily double the recipe. I would recommend a 9 or 10″ if pan for that.


White Chocolate Vanilla Match Swirl Cheesecake


1/2 cup almonds

1/3 cup hunza raisins

1/4 cup + 2 tablespoons shredded coconut

1 teaspoon water, or as needed

Finely grind the almonds and coconut in a food processor. Add the raisins and continue processing until they’re broken down. This will take a little while with the hunza raisins. Add the water and briefly process to combine. The dough must hold together when pressed in your hand. If it doesn’t, add a bit more water. Press the dough into the bottom of a 6″ spring form pan. Set aside.


1 1/2 cups cashews

1/3 cup + 1 tablespoon water

1/3 cup maple syrup

Seeds of 1/2 vanilla bean

1/4 cup melted coconut oil

2 tablespoons melted cacao butter

1/2 teaspoon pure vanilla extract


1 teaspoon matcha powder

2 teaspoons maple syrup

Blend the cashews, water, and maple syrup in a high speed blender until completely smooth. Add the vanilla bean, coconut oil, cacao butter, and vanilla. Blend to incorporate. Pour 1/4 cup of the mixture into a small bowl. Stir in the matcha and extra maple syrup. Pour the remaining filling over the crust. Spoon blobs of the green filling on top. Use a chopstick to push the filling down into the cake and then swirl it around. Chill in the freezer for 4-6 hours and then in the fridge for 12 hours.


This green coconut crunch adds a flavourful, sweet, and crunchy topping, but it’s totally optional.

Coconut Spirulina Crunch 

2 heaping tablespoons coconut chips

Scant 1 tablespoon shredded coconut

1 tablespoon coconut sugar

1/2 tablespoon melted cacao butter

1/2 tablespoon melted coconut oil

1 1/2 teaspoon spirulina crunchies

Grind the coconut sugar in a coffee grinder. Toss all ingredients together in a small bowl, in the order given. Arrange it on the top of the cake. The crunch will start to harden quickly.


Recipe by Chef Heather Pace, www.sweetlyraw.com 

6 thoughts on “White Chocolate Vanilla Matcha Cheesecake

  1. I don’t see any spiralina in the crunch. Dud you forget an ingredient? Looks yummy. Thanks. Alissa

    Please excuse any typos Sent from my iPad

  2. Love all the stuff in your blog! quick question can I substitute coconut butter ? and what is coconut sugar?


  3. Thanks Jenny! What ingredient do you want to substitute with the coconut butter? Are you talking about the cacao butter? Coconut sugar is a granulated from of the coconut nectar from the palm tree. You can find it at all health food stores, whole foods, trader joes, and many grocery stores these days.

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