No-Bake Vegan Matcha Cheesecake – Creamy, Dreamy, and Guilt-Free!
- Prep Time: 20 mins
- Chill Time: +4 hours
- Servings: 8 slices
- Category: Desert / Snack
Why You’ll Love This Recipe
- 100% Vegan & Dairy-Free – Made with cashews and coconut milk for a luscious texture.
- No Refined Sugar – Naturally sweetened with dates and maple syrup.
- No Oven Needed – Just blend and chill for an easy, fuss-free dessert.
- Antioxidant-Rich – Thanks to matcha, this cheesecake is as nourishing as it is delicious!
Ingredients
Crust:
- 1 cup raw almonds (or pecans/walnuts)
- 6 Medjool dates
- 2 tbsp melted coconut oil
- 2 tbsp cacao nibs (for a slight crunch!)
- Pinch of sea salt
Matcha Cheesecake Filling:
- 2 cups raw cashews (soaked in water for 4+ hours or 20 min in hot water)
- ¾ cup tinned coconut milk (shake before opening!)
- 1 tbsp high-quality matcha powder
- 4 tbsp maple syrup (adjust to taste)
- 1 vanilla bean (or 1 tsp vanilla extract)
- Pinch of salt
Chocolate Ganache (Optional but Recommended!):
- 3 ½ ounces vegan dark chocolate (chopped)
- 3 tbsp tinned coconut milk
Toppings (Get Creative!)
- Fresh berries (strawberries, raspberries, blueberries)
- Light dusting of matcha powder
- Coconut flakes or chopped nuts
Shop Your Matcha Ingredient
Directions
Step 1
Prep the Cashews
Soak your cashews! The longer they soak, the creamier your cheesecake will be. If short on time, soak them in hot water for 20 minutes.
Step 2
Make the Crust
- Add ½ cup almonds to a food processor and pulse until fine (almost like flour).
- Add the remaining ½ cup almonds, dates, coconut oil, cacao nibs, and a pinch of salt. Blend until a sticky dough forms.
- Press the crust mixture evenly into a 6-inch springform pan (lightly greased for easy removal). Set aside.
Step 3
Blend the Cheesecake Filling
In a high-speed blender, combine:
- Soaked cashews
- Coconut milk
- Melted coconut oil
- Maple syrup
- Matcha powder
- Vanilla bean (scraped out) or vanilla extract
- Pinch of salt
Blend until completely smooth and creamy. Taste and adjust sweetness if needed.
Step 4
Assemble & Freeze
- Pour the matcha filling over the prepared crust. Smooth out the top with a spatula.
- Place in the freezer for at least 4 hours (or overnight) until set.
Step 5
Make the Chocolate Ganache (Optional)
- Melt the chopped dark chocolate in a microwave-safe bowl (heat in 15-second intervals, stirring in between).
- Stir in coconut milk until smooth and glossy.
- Pour over the frozen cheesecake and let it set.
Step 6
Garnish & Serve!
- Top with fresh berries, a dusting of matcha, and coconut flakes.
- Let the cheesecake sit at room temperature for 15 minutes before slicing.
Pro Tips for the Best Vegan Matcha Cheesecake
- Use high-quality matcha – Culinary-grade matcha gives the best vibrant colour and rich taste.
-
Blend until silky smooth – The longer you blend, the creamier the cheesecake!
- Customise your crust – Swap almonds for pecans, walnuts, or even an Oreo crust.
-
Make it nut-free – Replace cashews with silken tofu or coconut cream.
- Store properly – Keep in the freezer for up to 2 weeks. Just let it thaw slightly before serving!
FAQ
1. Can I make this cheesecake nut-free?
Yes! Swap cashews for silken tofu or use a mix of coconut cream and non-dairy yogurt for a creamy texture.
2. Does matcha cheesecake have caffeine?
Yes, but in small amounts! Matcha contains less caffeine than coffee, so it’s a gentle energy boost.
3. Can I store leftovers in the fridge?
Yes! Store in the fridge for 3-4 days or in the freezer for up to 2 weeks.
4. Can I add more sweetness?
Absolutely! Just add extra maple syrup, agave, or coconut sugar to taste.
