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
Scale
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.
