Dairy-Free Matcha Cheesecake
Indulge in a luscious, plant-based dessert with this Dairy-Free Matcha Cheesecake, a perfect fusion of creamy textures and earthy green tea flavor. Featuring a no-bake crust made from raw almonds, Medjool dates, and shredded coconut, this cheesecake skips the oven but doesn’t skimp on flavor. The velvety filling combines soaked cashews, coconut cream, and a hint of tangy lemon juice with the vibrant, antioxidant-rich goodness of matcha powder. Sweetened naturally with maple syrup and free of dairy or gluten, this elegant dessert is a guilt-free masterpiece. Ideal for gatherings or a midday treat, each slice highlights the perfect balance of sweetness and umami while maintaining its vegan and refined sugar-free integrity. Ready in just 30 minutes of prep, this 10-serving matcha cheesecake is as easy to make as it is to enjoy—store leftovers in the freezer for indulgence anytime!
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Ingredients
- 1 cup Raw almonds
- 1 cup Medjool dates, pitted
- 0.5 cup Unsweetened shredded coconut
- 2 cups Raw cashews
- 0.5 cup Lemon juice
- 1 cup Coconut cream
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Matcha powder
- 1 pinch Pinch of salt
Directions
Step 1
Start by soaking the raw cashews in hot water for at least 1 hour, or until they are softened. This step is crucial for achieving a smooth and creamy filling.
Step 2
Prepare the crust by adding the raw almonds, pitted dates, and shredded coconut to a food processor. Blend on high until you achieve a sticky dough-like consistency. If the mixture is too dry, add water a tablespoon at a time.
Step 3
Line the bottom of an 8-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom of the pan, ensuring it is compact and even. Place the pan in the freezer to set while you prepare the filling.
Step 4
Drain and rinse the soaked cashews. In a high-speed blender, add the cashews, lemon juice, coconut cream, coconut oil, maple syrup, vanilla extract, matcha powder, and a pinch of salt.
Step 5
Blend the filling ingredients on high until you achieve a very smooth and creamy consistency. This may take a few minutes, and you may need to stop occasionally to scrape down the sides of the blender jar.
Step 6
Remove the crust from the freezer and pour the matcha filling over the crust. Smooth the top with a spatula or knife.
Step 7
Place the cheesecake back into the freezer for at least 4 hours, or until it is completely set.
Step 8
To serve, remove the cheesecake from the freezer about 15 minutes prior to serving to allow it to slightly thaw. Slice and enjoy your delightful dairy-free matcha cheesecake!
Step 9
Store any leftovers in the freezer, covered, for up to a month.
Nutrition Facts
| Serving size | (1262.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5367.7 |
| Total Fat 354.9g | 0% |
| Saturated Fat 182.5g | 0% |
| Polyunsaturated Fat 17.7g | |
| Cholesterol 0mg | 0% |
| Sodium 283.0mg | 0% |
| Total Carbohydrate 543.1g | 0% |
| Dietary Fiber 55.2g | 0% |
| Total Sugars 415.9g | |
| Protein 85.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 637.2mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 4814.8mg | 0% |
Source of Calories