My Kitchen - Los Angeles, California



1 cup packed Medjool dates (pitted) about 22 dates

1 1/2 cups raw walnuts (or raw almonds)

1 pinch sea salt


1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)

1 tsp vanilla extract (optional)

1 medium lemon, juiced (~3 Tbsp)

1/4 cup coconut milk

1/4 scant cup melted coconut oil

1/2 cup maple syrup (or sub agave // use less for a more tart cheesecake)

1/4 cup coconut yogurt

1/4 tsp sea salt

1 1/2 - 2 tsp matcha green tea powder

On my quest to further my skills in the kitchen and discover how certain dishes work and why they work I came across the Minimalist Baker website and food blog where Dana creates and shares plant based recipes ranging from delicious falafel, to veggie sliders, to curry, and everything in between. Her Blog and recipes are incredible, I highly recommend you check them out and try a few! I’m confident you’ll be hooked after looking at one recipe, just like I was.

I DIGRESS. This Cheesecake caught my eye because I am a huge fan of matcha - not only because of the unique taste and the perfect amount of caffeine a matcha latte with oat milk provides - but also because of the numerous health benefits (will go into what those are in another post).

Instructions for the recipe can be found here. They do a far better job of explaining how to create this masterpiece of confectionary goodness than I ever could and I’d probably have you ruining your cheesecake.

That being said I do have some tips for you.

  1. Don’t skimp on the dates, really pack them into that measuring cup, it will be easier to form a nice crust with a few more dates than you think you need.

  2. BUY A FOOD PROCESSOR. I spent way too long using a butter knife to stab at the dates, blending and stopping, blending and stopping. The blender started smoking at one point.

  3. I used a small cast 7” cast iron skillet, but any pan around the same size will do.

  4. Have tape handy, to hold the parchment to the pan. I personally didn’t use any but had a fun time wrangling the parchment paper to stay where I wanted it do.

  5. Wrap a flat based glass (I used whiskey glass) in parchment paper to use for packing the crust flat on the bottom and against the sides. Gives you a nice even consistency.

  6. Don’t be afraid to go rogue and add more of this or that to get your desired taste. Some people like tangy cheesecake, others like sweet. So make sure you taste test the filling and add more coconut yogurt or lemon juice for tang (which I did), maple syrup for sweetness, vanilla for flavor (if you used it), or matcha for more matcha :) (which I did).

  7. MAKE SURE YOU LEAVE THE CAKE COVERED AT ALL TIMES IN THE FREEZER! If you don’t you will compromise the integrity of the cheesecake and your overall experience of enjoying it. IM BEING DRAMATIC the cheesecake will taste just fine and you will love it, but trust me: keep it covered, and don’t remove it from the freezer for AT LEAST 4 HOURS! You will thank me. I removed mine multiple times to check the progress of the freezing and at one point got lazy and left the tin foil (which id switched to from saran wrap) off of the cake resulting in ice crystals forming on the top layer, and no one wants that. SUPER SMOOTH CREAMY CHEESECAKE FOR LIFEEE.


Again if you missed it and are reading this, instructions for the recipe can be found HERE!

Brian Kimpson