White Chocolate Matcha Cheesecake with Raspberry Compote

Name: White Chocolate Matcha Cheesecake with Raspberry Compote
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 240g Digestives; 85g Plant Butter; 1 tbsp Nut Butter; 150ml Vegan Whippable Cream; 300g Dairy Free Cream Cheese; 130g Blonde Chocolate, melted; 3 tbsp Matcha Powder; 130g Frozen Raspberries; 2 tsp Vanilla Extract; 1 pinch Salt; 1 tbsp Lemon Juice; 6 tbsp Vegan Honey, maple or date syrup

by Ombar

Vegan

Dessert

20m prep time

20m total time

Medium level

12 ingredients

White Chocolate Matcha Cheesecake with Raspberry Compote recipe by Ombar

Earthy matcha meets deep, caramel-rich sweetness in this show-stopping, dairy-free cheesecake. We’ve used Ombar Caramelised Blonde chocolate to bring a silky, melt-in-the-mouth richness to the filling, perfectly balancing the vibrant matcha powder. Layered over a beautifully nutty biscuit base and finished with a sharp, sweet raspberry compote, this no-bake dessert looks as spectacular as it tastes.

Method

Based on 10 servings, adjust as needed.

Step 1

Melt the Ombar white chocolate and stir in matcha powder, add to the cream cheese, vanilla, salt two-thirds of the maple syrup.

Step 2

Whip the cream to stiff and then fold in the cream cheese matcha mixture

Step 3

Break up the biscuits into crumbs using a rolling pin and a sandwich bag or sturdy bowl, and combine with the plant-based butter and nut butter. Add to a lined cake tin and press the cheesecake base down with the back of a spoon

Step 4

Top with an even layer of the matcha cheesecake mixture and refrigerate to set overnight or for at least a few hours

Step 5

For the raspberry compote, heat the berries with the remaining maple syrup and lemon juice until bubbling. Remove from the heat and set aside to cool Once set, dust the cheesecake with extra matcha powder, slice and serve with the raspberry compote.

Ingredients
Based on 10 servings

240g Digestives 1 x Sainsbury's Digestives 400g
85g Plant Butter 1 x Flora Plant Butter Spreadable Butter Alternative 400g
1 tbsp Nut Butter 1 x Sainsbury's 340g 100% Smooth Peanut Butter
150ml Vegan Whippable Cream 1 x Elmlea Plant Double Vegan Alternative to Cream 250ml
300g Dairy Free Cream Cheese 1 x Violife Original Creamy Cheese Alternative
130g Blonde Chocolate, melted 2 x Ombar 70g Caramelised Blonde Creamy White Chocolate Bar
3 tbsp Matcha Powder 2 x Perfect Ted Matcha 30g
130g Frozen Raspberries 1 x Sainsbury's 315g Frozen Raspberries
2 tsp Vanilla Extract 1 x Nielsen-Massey Vanilla Extract 60ml
1 pinch Salt 1 x Maldon Sea Salt Flakes 250g
1 tbsp Lemon Juice 1 x Sainsbury's Lemons
6 tbsp Vegan Honey, maple or date syrup 1 x Maple Crest Maple Syrup 250g