Based on my popular no-bake cheesecake recipe, this vegan matcha cheesecake is flavorful, creamy, and not overly sweet.
Made without gelatin, it doesn't need agar-agar or any other gelling agents to set.
Instead, it's designed so that the ingredients will firm in the fridge to give you the perfect cheesecake consistency.
🧾 Ingredients Needed
Here's everything you need to make this vegan matcha cheesecake recipe from scratch:
Ingredient Notes + Swaps
- Cashews. For a slightly tangy flavor and to provide structure and richness to the cheesecake.
- Unsalted pistachios. You can use roasted or raw pistachios just make sure you remove the skins. They add another layer of flavor and intensify the green color. You can always swap them out for more cashews to keep things simple.
- Matcha green tea powder. Try to go for good quality matcha if you can. You can also add more to the filling for a more intense matcha flavor, just taste it before you pour it into the base!
- Vegan cream cheese. The brand that I normally use is a brand called Violife. It's my favorite as it has a thick consistency and mild flavor. You can also use homemade dairy-free cream cheese.
- Greek-style non-dairy yogurt. This gives a light consistency and cultured flavor to the cheesecake.
- Cacao butter. This sets the cheesecake and adds a lovely white chocolate flavor. You can swap it out for coconut oil like most of my cheesecake recipes.
- Cookies. Any sweet vegan cookies will work for the base, I love the flavor of digestive biscuits. You could also go for ginger nut cookies or graham crackers, or vegan oreos for a chocolate twist.
- Lime. Freshly-squeezed lime juice adds a slight tang to the filling. You can also use lemon juice.
🥣 How To Make Matcha Cheesecake
This easy matcha cheesecake comes together in just 2 simple steps, the no-bake cookie base, and cheesecake filling.
- Blitz the cookies and salt in your food processor for about 30 seconds until evenly finely ground.
- Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers.
- Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon.
- Blend all of the filling ingredients into a high-speed blender and blitz for several minutes until smooth and creamy with no lumps.
- Pour the matcha filling mixture into the cake pan.
- Create a swirl design on top using a spoon if desired and refrigerate until set.
- Garnish with vegan white chocolate colored with matcha, mint leaves, and crushed cookies.
Place the cheesecake in an airtight container and keep it refrigerated. It'll keep in the fridge for up to 5 days.
Absolutely, just swap out the cookies for a GF brand, and make sure you double-check the labels on the vegan cream cheese, butter, and yogurt.
Sure, make a nut-free version by using soaked sunflower seeds in place of the cashews and pistachios. Again, just check the labels on the other ingredients as all brands will vary.
Yes, you can freeze the cheesecake in an airtight container for up to 3 months.
I recommend slicing the cheesecake into individual servings to make it easier. Then just defrost the slices an hour before serving, or overnight in the fridge.
🍰 More No Bake Cheesecakes
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- 160 g (5.6 oz) vegan cookies, digestives or ginger nuts work well
- ½ teaspoon sea salt
- 60 g (¼ cup) vegan butter
- 130 g (1 cup) cashews, soaked *see recipe notes
- 70 g (⅗ cup) unsalted pistachios, soak and shells removed, *see notes
- 300 g (1 ⅓ cup) vegan cream cheese
- 150 g (⅗ cup) vegan Greek-style yogurt, or plain soy or coconut yogurt
- 150 ml (⅔ cup) pure maple syrup
- 50 g (¼ cup) cacao butter, sub with coconut oil
- 2 tablespoons matcha powder, use more or less to taste
- 1 tablespoon vanilla bean paste, or vanilla extract
- 1 tablespoon lime juice, or lemon juice
- vegan white chocolate and more matcha powder, optional, for garnish
- Prepare: Soak the cashews in water for 4 hours, rinse and drain. You can also quick-soak your cashews by soaking them in boiling water for one hour.To soak the pistachios, add them to a large bowl, and cover with water minimum for 4 hours. Alternatively, you can quick-soak as above. Rub the skins off of the pistachios using your hands.
- Make the crust: Line the bottom of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.Add the cookies and salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
- Make the filling: Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place it back in the fridge to set for a minimum of 5 hours (or overnight if preferred).
- Serving: Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. To make matcha chocolate for decorating, melt a bar of vegan white chocolate and mix it with a teaspoon of matcha powder. Set in a silicone mold.Use a hot wet sharp knife to slice the cheesecake into portions before serving.
- Storage: Refrigerate in a sealed container for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving.
- Soaked cashews and pistachios: Soak them in water for 4 hours, rinse and drain. You can also quickly soak them by soaking them in boiling water for one hour.
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