1. What are the three types of cheesecake?

The three main types of cheesecake are baked, no-bake, and raw vegan. Baked versions use eggs and are cooked in the oven. No-bake cheesecakes set in the fridge or freezer, while raw vegan cheesecakes like my green cheesecake are made without dairy or baking.

2. Is green velvet the same as red velvet?

Green velvet and red velvet share a similar texture and flavor base, often using buttermilk and cocoa powder. The only real difference is the food coloring. Green velvet is typically used for festive or themed desserts, but isn’t commonly used in cheesecakes.

3. Do greens still make a cheesecake mix?

As of now, Green’s (a popular baking brand) still offers cheesecake mixes in some regions. However, I always prefer homemade versions for better flavor and cleaner ingredients, especially when making something like green cheesecake with matcha or avocado.

4. What are some green desserts?

Some popular green desserts include matcha cheesecake, avocado mousse, pistachio pudding, lime tarts, and even spinach-based smoothies or cakes. My favorite green dessert, of course, is no-bake green cheesecake.

5. What is the world's famous dessert?

The most famous desserts worldwide include cheesecake, tiramisu, crème brûlée, and chocolate cake. Cheesecake, especially New York-style, is a global favorite now, with modern twists like green cheesecake gaining attention.

6. Which is the most famous cheesecake?

The most iconic is the New York-style cheesecake, known for its dense, rich texture and graham cracker crust. But today, variations like green cheesecake are growing in popularity for their fresh ingredients and visual appeal.

How to make easy fresh Green Cheesecake

Description

A creamy no-bake green cheesecake made with clean, plant-based ingredients like matcha, avocado, or pistachio. This dairy-free dessert is vegan, gluten-free, and freezer-friendly, perfect for any occasion.

Ingredients

For the Crust:

1 cup raw almonds or walnuts
½ cup shredded coconut
1–2 tablespoons maple syrup
Pinch of salt

For the Filling:

1½ cups raw cashews (soaked for 4 hours or overnight)
½ cup full-fat coconut cream
2 tablespoons lemon juice
1½ tablespoons matcha powder or ½ ripe avocado or ¼ cup shelled pistachios
1 teaspoon vanilla extract
3 tablespoons maple syrup (adjust to taste)

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Instructions

Make the crust – Add almonds, shredded coconut, maple syrup, and salt to a food processor. Pulse until crumbly and sticky. Press evenly into the bottom of a lined springform pan. Freeze while you make the filling.
Blend the filling – Add soaked cashews, coconut cream, lemon juice, matcha (or avocado or pistachio), vanilla, and maple syrup to a high-speed blender. Blend until completely smooth.
Assemble – Pour the filling over the crust. Smooth the top with a spatula.
Freeze – Place in the freezer for 4–6 hours, or until firm.
Serve – Let thaw for 10–15 minutes at room temperature before slicing. Store leftovers in the freezer.

Notes

You can use avocado or pistachio instead of matcha for a different flavor and shade of green.

For a nut-free crust, swap nuts with oats and sunflower seeds.

Store in a sealed container in the freezer for up to 1 month.

For a layered version, divide the filling and mix with different green bases.

Description

Ingredients

Instructions

Notes

Nutrition values are estimated and may vary based on specific ingredients or portion sizes used.