If you are craving a dessert that feels both indulgent and refreshingly light, you are going to fall head over heels for this Vegan Matcha Cheesecake (No Bake) Recipe. This vibrant green cheesecake dazzles with the earthy flavor of matcha paired with a creamy, dreamy vegan filling, all cradled in a buttery nutty crust. It’s a showstopper for any occasion, yet surprisingly simple to make—no oven required! Plus, it’s a wonderful way to enjoy a dairy-free treat that’s as beautiful as it is delicious.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to bring that perfect balance of flavor, texture, and color to your Vegan Matcha Cheesecake (No Bake) Recipe. From crunchy cookies forming the base to silky cashews creating that rich filling, each plays its essential part.
- Vegan cookies (160 g): Digestives or ginger nuts add a perfect crumbly, slightly spiced texture for the crust.
- Sea salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
- Vegan butter (60 g): Binds the crust ingredients together with a subtle creamy richness.
- Cashews (130 g, soaked): Create a luxuriously smooth, cheesecake-like consistency for the filling.
- Pistachios (70 g, soaked and shelled): Give a delightful nutty undertone and add natural fats to make the filling luscious.
- Vegan cream cheese (300 g): Adds that classic tang and creaminess without any dairy.
- Vegan Greek-style yogurt (150 g): Oils up the filling with a pleasant tang and smooth texture.
- Pure maple syrup (150 ml): Naturally sweetens the cheesecake with depth and warmth.
- Cacao butter (50 g): Helps the filling set firmly while giving an elegant sheen (substitutable with coconut oil).
- Matcha powder (2 tablespoons): Provides the signature vibrant green and delicate grassy flavor that makes this cheesecake special.
- Vanilla bean paste (1 tablespoon): Adds sweet aromatic complexity to the filling.
- Lime juice (1 tablespoon): Brings a subtle zing that brightens up the entire cheesecake.
- Optional garnish: Vegan white chocolate and extra matcha powder for stunning decoration.
How to Make Vegan Matcha Cheesecake (No Bake) Recipe
Step 1: Soak Your Nuts
Start by soaking your cashews and pistachios in water for at least 4 hours (or use boiling water for a quicker soak). This step is essential because it softens the nuts, allowing them to blend into an ultra-smooth, velvety filling. Removing the pistachio skins after soaking is a nice touch to keep the cheesecake’s color as bright and clean as possible.
Step 2: Prepare the Crust
Line your cake tin with parchment paper to make removal easy. Blitz the vegan cookies and sea salt in a food processor until they are fine crumbs, then add the vegan butter and blend until the mixture sticks together well when pressed between your fingers. Press this mixture firmly into the base of your pan and smooth it out evenly—this crunchy, buttery crust sets the stage beautifully for your matcha cheesecake filling.
Step 3: Whip Up the Filling
Throw all your soaked nuts, vegan cream cheese, yogurt, maple syrup, cacao butter, matcha powder, vanilla bean paste, and lime juice into a high-speed blender. Blend for several minutes until the mixture transforms into a luscious, silky cream with no lumps. Pour this vibrant green filling over the crust and pop the whole cake into the fridge to set for at least 5 hours or overnight for the best texture.
Step 4: Final Touches and Garnish
Once your cheesecake has set, carefully remove it from the cake tin using the removable base. If you’re feeling fancy, melt some vegan white chocolate and mix in a bit of matcha powder to create an elegant matcha chocolate garnish to drizzle or mold. To get perfect slices, dip a sharp knife in hot water and wipe clean between cuts—this technique helps achieve clean edges without crumble.
How to Serve Vegan Matcha Cheesecake (No Bake) Recipe
Garnishes
A little garnish goes a long way! Sprinkling extra matcha powder on top brightens the flavors and adds a pop of green that’s visually breathtaking. Vegan white chocolate shards shaped with silicone molds make for a gourmet finishing touch that your guests will admire before diving in.
Side Dishes
This cheesecake pairs wonderfully with fresh berries such as raspberries or strawberries; their tartness complements the subtle earthiness of matcha magnificently. A cup of fragrant jasmine or green tea alongside also elevates the whole experience with a cozy, refreshing balance.
Creative Ways to Present
Think beyond the traditional cake slice! Try serving small portions in clear cups layered with vegan whipped cream or coconut cream and a sprinkle of crushed matcha cookies. These individual parfaits make for lovely, Instagram-worthy desserts at gatherings.
Make Ahead and Storage
Storing Leftovers
You can keep your Vegan Matcha Cheesecake (No Bake) Recipe fresh by storing it in a sealed container in the fridge for up to 5 days. This makes it a perfect dessert to prepare ahead of time for guests or enjoy slowly throughout the week.
Freezing
If you want to extend the life of your cheesecake, freezing is the way to go! Slice the cake into individual portions and store them in an airtight container or freezer bag. They will keep well for a couple of months, making for an easy grab-and-go snack or dessert anytime the craving strikes.
Reheating
Since this is a no bake cheesecake, there’s no need to reheat. Instead, simply allow frozen slices to thaw at room temperature for about an hour before serving. This gentle thaw keeps the texture intact and the flavors perfectly vibrant.
FAQs
Can I use other nuts instead of cashews or pistachios?
Absolutely! While cashews are prized for their creamy texture, you can substitute with blanched almonds or macadamia nuts if needed. Pistachios add a unique nuttiness, but walnuts or pecans can be used for different flavor notes. Just be sure to soak the nuts well to maintain smoothness.
What if I don’t have cacao butter? Can I use something else?
If cacao butter is hard to find, coconut oil is a great alternative. It helps the cheesecake set firmly and adds a subtle, pleasant flavor. Just make sure to use virgin or refined coconut oil depending on your taste preference.
Is matcha powder bitter? How much should I use?
Good quality matcha has a delicate grassy sweetness, not bitterness. However, if you’re new to matcha, you might want to start with 1 to 1½ tablespoons and adjust to taste. This recipe calls for 2 tablespoons to ensure a nice vibrant flavor that shines through the creamy filling.
Can I make this cheesecake gluten-free?
Definitely! Just swap the vegan cookies for gluten-free ones with similar texture and flavor, like gluten-free digestives. The rest of the ingredients are naturally gluten-free, so it’s an easy swap to accommodate dietary needs.
What if I don’t have a high-speed blender?
While a high-speed blender helps achieve the best silky texture, a good food processor can also work if you blend long enough and scrape down the sides frequently. Soak the nuts a bit longer to soften them fully for easier blending.
Final Thoughts
This Vegan Matcha Cheesecake (No Bake) Recipe is a true treasure—combining stunning color, luscious texture, and vibrant flavor, all without needing any oven time. It’s perfect for impressing friends, celebrating special moments, or simply treating yourself to something extraordinary. I promise once you try it, this cheesecake will become a beloved favorite recipe in your collection too!
Print
Vegan Matcha Cheesecake (No Bake) Recipe
- Prep Time: 15 minutes (active) + 4 hours soaking
- Cook Time: 0 minutes
- Total Time: 5 hours 45 minutes (includes 5 hours chilling and soaking time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This no-bake vegan matcha cheesecake is a creamy, refreshing dessert made with soaked cashews, vegan cream cheese, and a vibrant matcha green tea flavor. Featuring a crunchy vegan cookie crust and a smooth, luscious filling sweetened naturally with pure maple syrup, this cheesecake requires no baking and is perfect for a make-ahead treat. Garnished optionally with vegan white chocolate and extra matcha powder, it’s a delightful, plant-based twist on a classic cheesecake.
Ingredients
Crust
- 160 g vegan cookies (digestives or ginger nuts work well)
- ½ teaspoon sea salt
- 60 g vegan butter
Filling
- 130 g cashews (soaked for 4 hours and drained)
- 70 g unsalted pistachios (soaked for 4 hours with shells removed)
- 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 (can substitute with coconut oil)
- 2 tablespoons matcha powder (adjust to taste)
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 tablespoon lime juice (or lemon juice)
Optional Garnish
- Vegan white chocolate
- More matcha powder
Instructions
- Prepare: Soak the cashews in water for 4 hours, then rinse and drain. For a quicker method, soak cashews in boiling water for 1 hour. Soak the pistachios in water for at least 4 hours, then rub off their skins by hand.
- Make the crust: Line the base of a 7″ or 8″ cake tin with parchment paper. In a food processor, blitz the vegan cookies and sea salt for about 30 seconds until finely ground. Add vegan butter and blend until the mixture sticks together when pressed. Press this mixture evenly into the cake tin base, smoothing it firmly and compactly with the back of a spoon. Refrigerate while preparing the filling.
- Make the filling: Place the soaked cashews, peeled pistachios, vegan cream cheese, vegan yogurt, maple syrup, cacao butter, matcha powder, vanilla bean paste, and lime juice into a high-speed blender. Blend for several minutes until the mixture is completely smooth and creamy with no lumps. Pour the filling over the chilled crust and refrigerate for at least 5 hours, or preferably overnight, to set.
- Serving: Once set, carefully remove the cheesecake from the tin using the removable base. For decoration, melt vegan white chocolate and mix in a teaspoon of matcha powder, then pour into silicone molds to set. Use a hot, wet, sharp knife to slice the cheesecake into portions before serving, and optionally garnish with the matcha chocolate and extra matcha powder.
- Storage: Store the cheesecake in a sealed container in the refrigerator for up to 5 days. For longer storage, slice into portions and freeze in an airtight container for up to 2 months. Thaw portions at room temperature for about an hour before serving.
Notes
- Soaking cashews and pistachios softens them and produces a creamy filling texture.
- Quick soak cashews or pistachios by using boiling water to reduce soaking time.
- Rub pistachio skins off after soaking to avoid bitterness and improve texture.
- Use vegan cookies that complement the flavor, like digestives or ginger nuts, for the crust.
- Cacao butter can be substituted with coconut oil if unavailable.
- Adjust matcha powder quantity to suit your preferred intensity of flavor and color.
- Melting vegan white chocolate with matcha powder for garnish adds a decorative touch but is optional.
- If freezing, slice the cheesecake beforehand for easier defrosting of single portions.
