Vegan Matcha Cheesecake
Indulge in the creamy, vibrant goodness of this Vegan Matcha Cheesecake, a show-stopping no-bake dessert that’s as delicious as it is nourishing. Featuring a wholesome crust made from raw almonds, pitted dates, and desiccated coconut, this plant-based treat is topped with a silky filling crafted from soaked cashews, coconut cream, and the earthy richness of matcha powder. Sweetened naturally with maple syrup and brightened by a splash of fresh lemon juice, every bite is a celebration of balanced flavors and indulgence without compromise. Perfect for matcha lovers and those seeking dairy-free, gluten-free desserts, this stunning green cheesecake is freezer-set for easy preparation and can be garnished with fresh berries, coconut flakes, or a dusting of matcha for an eye-catching finish. Whether served at dinner parties or as an everyday treat, this vegan dessert is guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Pitted dates
- 0.5 cup Desiccated coconut
- 2 cups Raw cashews
- 1 cup Coconut cream
- 0.75 cup Maple syrup
- 0.5 cup Coconut oil
- 0.25 cup Fresh lemon juice
- 2 teaspoons Vanilla extract
- 2 tablespoons Matcha powder
- 1 pinch Pinch of salt
Instructions
Begin by soaking the raw cashews in hot water for at least 1 hour or overnight. Drain and set aside.
In a food processor, combine the raw almonds, pitted dates, and desiccated coconut. Pulse until the mixture becomes sticky and holds together when pressed.
Line the base of a 9-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom of the pan. Set aside.
In a high-speed blender, add the soaked and drained cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, matcha powder, and a pinch of salt.
Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
Pour the matcha filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Transfer the cheesecake to the freezer and allow it to set for at least 4 hours or until firm.
Once set, remove the cheesecake from the springform pan and transfer to a serving platter. Allow it to thaw for about 15 minutes before slicing to serve.
Optional: Garnish with fresh berries, coconut flakes, or a dusting of extra matcha powder before serving.
Nutrition Facts
Calories |
5666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.5 g | 460% | |
| Saturated Fat | 186.9 g | 935% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 597.3 g | 217% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 468.9 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 4848 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
