Vegan Matcha Cheesecake
Indulge in the creamy, guilt-free bliss of this Vegan Matcha Cheesecake, a no-bake dessert that perfectly pairs vibrant green tea flavor with a luxuriously smooth texture. Featuring a naturally sweetened almond, date, and coconut crust, this cheesecake is packed with wholesome, plant-based ingredients like soaked cashews, coconut cream, and matcha powder. The recipe requires no baking, making it an effortless treat that’s both rich and refreshing. Ready in just 30 minutes of prep time and set in the freezer, it's ideal for entertaining or simply satisfying your sweet tooth. Garnish with fresh berries or a sprinkle of matcha for an elegant touch that’ll dazzle your guests. Perfect for vegans and matcha lovers alike, this dessert combines health-conscious indulgence with vibrant flavor and visual appeal!
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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
Directions
Step 1
Begin by soaking the raw cashews in hot water for at least 1 hour or overnight. Drain and set aside.
Step 2
In a food processor, combine the raw almonds, pitted dates, and desiccated coconut. Pulse until the mixture becomes sticky and holds together when pressed.
Step 3
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.
Step 4
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.
Step 5
Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
Step 6
Pour the matcha filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Step 7
Transfer the cheesecake to the freezer and allow it to set for at least 4 hours or until firm.
Step 8
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.
Step 9
Optional: Garnish with fresh berries, coconut flakes, or a dusting of extra matcha powder before serving.
Nutrition Facts
| Serving size | (1277.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5665.6 |
| Total Fat 358.5g | 0% |
| Saturated Fat 186.9g | 0% |
| Polyunsaturated Fat 19.6g | |
| Cholesterol 0mg | 0% |
| Sodium 292.2mg | 0% |
| Total Carbohydrate 597.3g | 0% |
| Dietary Fiber 57.3g | 0% |
| Total Sugars 468.9g | |
| Protein 89.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 644.0mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 4847.9mg | 0% |
Source of Calories