These matcha and peppermint cheesecake bars take everything good about a classic no-bake cheesecake and give it a grain-free granola base instead of the usual biscuit crumb. The result is a silky, creamy cashew cream cheese filling with a proper hit of matcha and peppermint, sitting on a nutty, deep-toasted, high fibre base that holds together without any ultra-processed fillers. No baking required, just a food processor, a blender and a bit of patience in the fridge.
Ingredients
Granola base layer
- 2 cups Paleo Low Sugar grain-free granola
- 2 tbsp ghee (clarified butter)
- 2 tbsp almond butter
- 1 tsp vanilla
Matcha cream cheese layer
- 1.5 cups raw cashews, soaked for at least 2 hours in boiling water then drained
- 1/4 cup maple syrup
- 1 tub cream cheese
- 1 tsp high quality peppermint essence
- 1 tbsp matcha powder, plus more for dusting
Method
Make the base. Blitz the granola in a food processor until it resembles sand. Melt the ghee with the vanilla and almond butter, then combine with the granola. Press firmly into a rectangular dish lined with baking paper and place in the fridge to set while you make the filling.
Blend the filling. Drain the soaked cashews and place them into a blender with the matcha powder, peppermint essence, maple syrup and a third of the cream cheese. Blend until smooth and silky.
Whip through the rest. Whip in the remaining cream cheese by hand until fully combined and smooth.
Set and dust. Pour the filling over the base and let it set in the fridge overnight. Dust with matcha before cutting into squares or slices. Keep in the fridge for up to 3 days in an airtight container.
Tips for the best results
- Soak the cashews for the full 2 hours in boiling water, not just a quick rinse. This is what gives the filling its smooth, silky texture rather than anything gritty.
- Press the granola base down firmly and evenly. A flat-bottomed glass or measuring cup works well for getting it compact.
- Sift the matcha before dusting for a clean, even finish rather than clumps sitting on top.