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slice of matcha cheesecake on a marble slab next to a full cheesecake.

Matcha Cheesecake (No Bake, Vegan)

This matcha cheesecake is vegan, no-bake, and easy! A buttery cookie crust and creamy matcha filling with hints of pistachio, white chocolate, vanilla, and lime!
Course Dessert
Cuisine European
Diet Vegan, Vegetarian
Prep Time 45 minutes
Chilling Time 5 hours
Total Time 5 hours 45 minutes
Servings 12
Calories 356kcal



  • 160 g vegan cookies digestives or ginger nuts work well
  • ½ teaspoon sea salt
  • 60 g vegan butter


  • 130 g cashews soaked *see recipe notes
  • 70 g unsalted pistachios soak and shells removed, *see notes
  • 300 g vegan cream cheese
  • 150 g vegan Greek-style yogurt or plain soy or coconut yogurt
  • 150 ml pure maple syrup
  • 50 g 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.


Serving: 1g | Calories: 356kcal | Carbohydrates: 29g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 281mg | Potassium: 203mg | Fiber: 3g | Sugar: 19g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg