January 12, 2026
Pretty in Pink? – Meet the Cheesecake That Glows Naturally
A creamy, naturally pink cheesecake infused with Nebula Herbal Pink Matcha, layered on a wholesome almond and date crust. Sweetened with honey and finished with fresh berries, this elegant dessert is packed with naturally colourful superfoods and requires no baking.
Ingredients
For the Almond & Date Base
* 180g raw almonds
* 140g Medjool dates, pitted
* 2 tbsp melted coconut oil
* ½ tsp vanilla extract
* Pinch of sea salt
For the Pink Matcha Filling
* 300g full-fat cream cheese, softened
* 200g thick Greek yoghurt (5% fat works well)
* 2½ tsp Nebula Herbal Pink Matcha
* 3 tbsp runny honey
* 1 tsp vanilla extract
* 1 tbsp coconut cream (optional, for extra richness)
Toppings
* Fresh strawberries, halved
* Fresh raspberries
* Chopped pistachios
* Freeze-dried raspberry pieces
* Dried edible rose petals
* Light dusting of Pink Matcha
Method
Step 1 – Prepare the Base
Add the almonds to a food processor and pulse until they resemble coarse crumbs.
Add the Medjool dates, coconut oil, vanilla, and salt.
Blend until the mixture starts clumping together when squeezed between your fingers. It should hold its shape without feeling greasy.
Press the mixture firmly into the base of a lined 20cm cake tin, using the bottom of a glass to create an even layer.
Place in the refrigerator while preparing the filling.
Step 2 – Prepare the Pink Matcha
Sift the Pink Matcha through a fine sieve into a small bowl to remove any lumps.
This simple step ensures a silky smooth cheesecake without green or pink specks.
Step 3 – Make the Filling
Beat the softened cream cheese for 2–3 minutes until smooth.
Add the honey and vanilla, mixing until incorporated.
Mix in the Greek yoghurt until the filling is creamy and light.
Sprinkle in the sifted Pink Matcha gradually while mixing on low speed.
Finally, fold in the coconut cream if using.
Avoid overmixing once everything is combined.
Step 4 – Assemble
Pour the filling over the chilled base.
Spread evenly using an offset spatula.
Gently tap the tin on the counter a few times to remove any air bubbles.
Cover loosely.
Refrigerate for at least 6 hours, although overnight produces the best texture.
Step 5 – Decorate
Just before serving, decorate with:
- Fresh strawberries
- Fresh raspberries
- Chopped pistachios
- Freeze-dried raspberry crumbs
- Edible rose petals
- A very light dusting of Pink Matcha
Why This Recipe Works
The naturally fruity notes of Nebula Herbal Pink Matcha—made with dragon fruit, strawberry, hibiscus, beetroot, rose, vanilla, and monk fruit—pair beautifully with creamy dairy and nutty almonds. Honey enhances the floral sweetness without overpowering the blend, while the almond and date base provides natural sweetness and a satisfying texture, making this cheesecake both indulgent and wholesome.
Get wellness insights and product drops in your inbox!!
Contact
+44-7405270740 
71-75 Shelton St, London
© 2025 Nebula Herbal. All rights reserved.