For crust:

  • 1 cup dates (or prunes)
  • 1 cup nuts (walnuts/almonds/pecans/brazil nuts/etc… or do a mix-up!)
  • 1 Tbsp agave (or maple syrup)

For cheesecake:

  • 1 can coconut cream
  • 1 ½ cup soaked (and drained) cashews 
  • ½ cup coconut oil
  • ½ cup agave (or maple syrup)
  • 2 Tbsp matcha powder 

(If the mixture is too chunky or otherwise not smooth, add a tiny bit of water (or your fav non-dairy milk. But honestly, as long as the flavor is right and you can spread it over the crust, you’re golden.)

**PRO TIP: If you don’t have/want matcha… add some berries or cacao powder or ½ a mango (or papaya or pineapple) instead.  Choose your own flavor profile!  All the other ingredients will pair with just about anything.


  1. In a food processor/high-powered blender, pulse your dates until they’re in little baby pieces.
  2. Remove the dates, then pulse the nuts until they’re in small pieces too. Then, add your dates back in and add your 1 Tbsp of agave. **you don’t have to take the dates out and pulse the nuts separately, but it does make it easier to combine.
  3. Line an 8×8 pan with parchment paper, and add the crust mix to it — spreading it evenly and pressing down slightly. Refrigerate until you’re ready to pour the cheesecake mix on top.
  4. Combine and blend all your cheesecake mixture ingredients: cashews, coconut cream, coconut oil, agave, and matcha powder.
  5. Pour over the crust, and freeze for 4 hours.
  6. When they’re ready, cut into squares and enjoy!

KEEP FROZEN for up to a month! . . . if they’ll last that long 😉