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Matcha cheesecake

Made with Roobar

For some, matcha tea has a calming effect. For us, cheesecake is exciting. So what happens when the familiar vanilla cream mixes with the exotic matcha? A celebration for the senses and the coming spring! 


(for 4 pieces)

base layer:
4 х 30g  


Vanilla cream:
60g cashew, raw, soaked in water for 4 hours
50g coconut milk, thick part only
3 Tbsp coconut blossom nectar or maple syrup
2 tbsp coconut oil, melted
1 tsp lemon juice
a pinch Bourbon vanilla


Matcha whipped cream:
1/2 vanilla cream
3 Tbsp unrefined sugar, powder
1 tsp matcha (green tea)

for decoration: coconut flakes, lightly roasted

Matcha cheesecake


  • Place the bars on bottom of muffin tins.
  • Add all vanilla cream ingredients in a blender and mix until smooth.
  • Use half of the filling and divide among the muffin tins. Cool in a freezer for 10-15 min.
  • Add matcha and powdered sugar to the other half of the cream. Mix well and cool before decorating each portion.
  • Decorate with the roasted coconut flakes.
  • Store in a fridge or freezer.
Matcha cheesecake