This Matcha Cheesecake is smooth and velvety. It’s definitely one of those desserts that could fool people into thinking it’s not raw. The fermentation not only makes it that way, but it also delivers a huge hit of probiotics and makes the whole thing much easier to digest.
This is definitely one dessert to feel great about eating.
If you’re not going to serve the whole thing at your dinner party, then slice it up and freeze individually. It’ll be good for several months in the freezer.
Enjoy the process of making this, as much as the process of eating it. It’s a real crowd pleaser and you’ll feel so proud serving it to your guests.
BTW, the cacao soil and mango jam make killer chia seed porridge toppers, so if you have leftovers, you know what to do 😉
In case you missed them, the first 2 courses to this dinner party menu are here: