Matcha Cashew Cheesecake Bars

Put your matcha where your mouth is... literally!

These Matcha Cashew Cheesecake Bars are surprisingly easy to make and taste amazing. Side effects include looking a little bougie while eating them, bc let's be honest, they look fancy AF. But, don't worry, you can totally pull it off! Thanks Shuang Shuang (a.k.a. @shuangys_kitchensink) for this delicious, plant-based, gluten-free recipe!


3 Vanilla Cashew Crisps

2 cups of cashews (soaked overnight in water)
1/2 cup coconut flakes
1/2 cup coconut oil
2 tbsp maple syrup (adjust to taste)

2 cups nuts of choice (pistachios, pumpkin seeds, walnuts, etc.)
1 “scoop” matcha powder (start with a tbsp and adjust to taste)
1/4 cup nut milk of choice
1 handful cacao nibs
peppermint extract (optional)


  1. Push 3 CRISPS into a loaf pan lined with parchment paper. Make sure you have an even layer of CRISP crust!
  2. In a food processor add all “white-layer” ingredients and blend until well combined. Taste to see if you want more maple syrup. Evenly spread 2/3 of the mixture on top of the crust. Set aside the other 1/3 for later.
  3. Blend up your "matcha-layer" nuts. Then add the rest of the “white-layer” mixture to the blender as well as the rest of the “matcha-layer” ingredients. Blend until well combined.
  4. Evenly spread "matcha-layer” mixture on top of white layer. 
  5. Freeze for 30-40 minutes. Cut into bars. ENJOY!
  6. Store in freezer (to last longer) or fridge. 

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