Vegan Matcha Cheesecake with Cashew Crust Recipe

ByAmanda
Jump to Recipe· 4.9 from 24 reviews

If you’ve ever dreamed of a creamy, dreamy cheesecake that’s totally plant-based and packed with a subtle earthy zing, you’re going to love this Vegan Matcha Cheesecake with Cashew Crust Recipe. It’s one of those desserts I make when I want to impress friends or just treat myself because, let’s be honest, indulgence doesn’t have to mean dairy or guilt. Stick around—I’m sharing all my little tips to make sure your cheesecake comes out perfectly smooth, with a gorgeous matcha swirl that’s as fun to make as it is to eat!

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Why This Recipe Works

  • Cashew Cream Base: Soaked cashews blend into a lusciously creamy filling that’s naturally smooth and keeps things dairy-free.
  • Date and Walnut Crust: Combines natural sweetness and a satisfying crunch without refined sugar or gluten.
  • Perfect Matcha Swirl: The green tea powder adds that signature earthy note without bitterness, balanced just right for flavor and color.
  • No-Bake & Freezes Beautifully: This cheesecake sets in the freezer, making it easy to prep ahead and share any time.
Vegan Matcha Cheesecake Cashew Crust, Vegan Matcha Cheesecake recipe, dairy-free matcha dessert, plant-based matcha cheesecake, vegan green tea cheesecake - A thick pie with three clear layers sits on a white cake stand over a blue cloth on a white marbled surface. The bottom layer is a rough-textured crust in warm brown color that rises high up the sides. The middle layer is a smooth creamy white filling, and the top layer is a light green color with a soft swirl pattern blending into the white below. A slice of pie is being lifted with an old silver pie server, showing the clean edges and dense texture of each layer. A small white bowl with bright green powder and another bowl with dark brown pieces sit to the right. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Vegan Matcha Cheesecake with Cashew Crust Recipe uses simple, whole ingredients that come together for vibrant flavors and a luscious texture. Each one plays a key role, so I like to use quality cashews and fresh matcha powder for that authentic taste.

Vegan Matcha Cheesecake Cashew Crust, Vegan Matcha Cheesecake recipe, dairy-free matcha dessert, plant-based matcha cheesecake, vegan green tea cheesecake - Flat lay of raw whole cashews in a simple white ceramic bowl, a small white bowl filled with light green matcha powder, medjool dates arranged loosely next to the bowls, whole raw walnuts scattered neatly, a medium bright yellow lemon cut in half showing juicy flesh, a small white bowl filled with creamy white coconut yogurt, another small white bowl with smooth golden melted coconut oil, a small white bowl holding amber maple syrup, a small white bowl with pure white sea salt crystals, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raw cashews: Soaking them softens the nuts for a silky blend, the key to that creamy cheesecake texture.
  • Medjool dates: These are naturally sticky and sweet, perfect for binding the crust and adding a caramel-like flavor.
  • Walnuts: They provide a hearty crunch and a lovely depth to the crust; walnuts work better than almonds for me here.
  • Matcha green tea powder: I recommend a high-quality ceremonial-grade matcha for smoothness and beautiful color without bitterness.
  • Coconut milk & coconut yogurt: Adds richness and tang while keeping the filling dairy-free and smooth.
  • Maple syrup: Natural sweetness with warm undertones; you can adjust how sweet or tangy you want this cheesecake.
  • Lemon juice: A touch of acidity brightens the cheesecake and balances the sweetness.
  • Coconut oil: Helps with creaminess and sets the filling nicely once chilled.
  • Vanilla extract & salt: Enhance overall flavor depth and round out sweetness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around enough with this Vegan Matcha Cheesecake with Cashew Crust Recipe to know everyone has their favorite twist. I love how flexible it is—you can make it sweeter, tangier, or even amp up the matcha for a slightly bolder green tea flavor.

  • Less sweet: I sometimes pull back on the maple syrup when I want a more tart, lemon-forward cheesecake that’s refreshing rather than dessert-sweet.
  • Matcha intensity: If you’re new to matcha, start with 1 ½ teaspoons—any more and it can get a bit earthy or bitter. But if you’re a green tea pro like me, feel free to add a tad more!
  • Coconut yogurt substitute: No coconut yogurt on hand? Just add a little extra coconut milk and a splash more lemon juice to balance, and you’ll be golden.
  • Nut variations: I stick to walnuts for the crust, but almonds work too if that’s what you have—though the flavor is slightly different.

Step-by-Step: How I Make Vegan Matcha Cheesecake with Cashew Crust Recipe

Step 1: Soak the Cashews for Creaminess

The first secret to that silky filling is soaking the cashews. I usually pour boiling water over them and let them sit for an hour—it cuts the waiting time if you’re eager to get started. If you’re pre-planning, soak them overnight in cool water. Just be sure to drain them well before blending to avoid a watery filling.

Step 2: Make the Cashew Crust

Pop the medjool dates into your food processor and pulse until they break down into sticky little clumps. Then add the walnuts and a pinch of salt, blending until it turns into a crumbly “dough” that sticks together when squeezed. If the mixture feels dry, toss in a few extra dates through the feed tube—it’s a handy trick I learned to get just the right crust consistency.

Press that crust into your springform pan or pie dish. I like using a flat glass lined with parchment paper to really pack it down evenly—this step makes the difference between a crumbly crust and one that holds up nicely.

Step 3: Blend the Filling

Into the blender go the soaked cashews, vanilla, lemon juice, coconut milk, coconut oil, maple syrup, coconut yogurt, and salt. Blend until velvety smooth, scraping the sides as needed. If the blender struggles or it looks too thick, add a bit more coconut milk in small amounts—you want it creamy but pourable.

Step 4: Split and Swirl in Your Matcha

Pour about two-thirds of the plain filling over your crust and tap the pan a few times to get rid of air bubbles (trust me, it helps!). Now, blend the remaining filling with your matcha powder—starting with 1 ½ teaspoons so you don’t overwhelm the cheesecake’s delicate flavor. Give it a taste and adjust if needed. Dollop the green filling atop the plain layer, then use a chopstick or skewer to swirl it into a pretty marbled pattern.

Step 5: Freeze Until Set

Cover loosely with plastic wrap and pop the pan in the freezer for 3 to 4 hours. When it’s ready, the cheesecake should feel firm but not rock-hard. To serve, let it sit out for 15-20 minutes (the perfect window for easy slicing), then cut with a hot knife for clean edges.

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Pro Tips for Making Vegan Matcha Cheesecake with Cashew Crust Recipe

  • Use a High-Speed Blender: I always rely on my Vitamix to get the cashews silky smooth, avoiding gritty textures.
  • Don’t Skip Pressing the Crust: Firmly packing the crust prevents it from crumbling when you slice and adds that lovely buttery texture.
  • Swirl Gently: Over-stirring the matcha into the filling can ruin the pretty marbled effect, so move your skewer slowly for beautiful patterns.
  • Rest Before Slicing: A hot knife wipes clean and prevents ragged edges—run it under hot water, dry it, and slice for neat pieces every time.

How to Serve Vegan Matcha Cheesecake with Cashew Crust Recipe

Vegan Matcha Cheesecake Cashew Crust, Vegan Matcha Cheesecake recipe, dairy-free matcha dessert, plant-based matcha cheesecake, vegan green tea cheesecake - Three triangular slices of cake sit on small pieces of parchment paper on a white marbled surface. Each slice has two visible layers: a bottom crust that is thick, brown, and nutty in texture, and a top creamy layer in light green with swirls of pale cream around the edges. A silver fork is placed above one slice, and to the right, a white bowl holds a wooden spoon resting in bright green powder. Nearby, another small white bowl contains several shiny dark brown dates. The edge of a white plate with another piece of the cake is partially visible in the bottom right corner with a dark textured cloth beneath it. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My absolute favorite toppings are fresh berries and a dollop of homemade coconut whipped cream—it adds a light, fluffy contrast to the creamy cheesecake. Sometimes I sprinkle a tiny dusting of extra matcha powder on top for a wow factor. A few toasted coconut flakes or crushed pistachios can also add a fun texture and nutty flavor boost.

Side Dishes

This cheesecake shines on its own, but if you want a festive spread, pair it with fresh fruit salad or vegan green tea ice cream to double down on that matcha vibe. I also like serving it alongside a cup of warm herbal tea or a lightly sweetened iced matcha latte.

Creative Ways to Present

For special occasions, I’ve served this cheesecake as individual mini cups layered with matcha swirls and topped with edible flowers. It’s a hit at dinner parties! Try serving slices on pretty ceramic plates with a drizzle of raspberry coulis or a sprinkle of golden toasted coconut for a subtle tropical twist.

Make Ahead and Storage

Storing Leftovers

Once your Vegan Matcha Cheesecake with Cashew Crust Recipe has been frozen and set, keep any leftovers stored in the freezer in an airtight container. It stays fresh for about a month, making it perfect for planning ahead or for those day-after cravings. If you store it in the fridge, it softens quite a bit, so I usually avoid that unless I plan to eat it within a day or two.

Freezing

Freezing works amazingly well—just be sure to cover the cheesecake tightly with plastic wrap and then foil to protect it from freezer burn and absorbing odors. When you’re ready to eat, transfer it to the fridge to thaw for a couple of hours, or leave it out at room temp for 15–20 minutes for the perfect sliceable texture.

Reheating

Since it’s a no-bake cheesecake, reheating isn’t necessary, but letting it sit at room temperature before slicing really brings out the flavor and softens the texture just enough to enjoy a creamy bite without melting.

FAQs

  1. Can I make the Vegan Matcha Cheesecake with Cashew Crust Recipe nut-free?

    Great question! This recipe relies on cashews for that creamy filling and walnuts for the crust, so nuts are pretty essential here. If you need a nut-free version, you’d have to swap to something like sunflower seeds or pumpkin seeds for the crust and use a different creamy base—perhaps silken tofu or coconut cream—though the texture and flavor will be quite different from my trusty recipe.

  2. Is the matcha flavor very strong or subtle?

    The matcha gently shines through with a pleasant earthiness that complements the sweetness of the filling without overpowering it. I like starting with about 1 ½ teaspoons, which is the perfect balance—not too bitter, just that lovely green tea note we all crave.

  3. How long do I need to soak cashews for this cheesecake?

    If you’re short on time, soaking them in very hot water for one hour works well. Alternatively, you can soak them in cool water overnight. Well-soaked cashews blend better and create that ultra-smooth filling texture.

  4. Can I use other green tea powders besides matcha?

    While matcha is best for flavor and color, you could experiment with other green teas ground into powder, but they may lack the vibrant color and might produce a more muted taste. Matcha’s fine grind and high quality make it uniquely suited for this cheesecake.

Final Thoughts

This Vegan Matcha Cheesecake with Cashew Crust Recipe holds a special place in my heart—not just because it’s gorgeous and delicious, but because it’s so easy to make and customize. Whenever I need a show-stopping dessert that brings smiles all around, this is my go-to. I can’t wait for you to whip it up, savor those creamy bites of matcha goodness, and maybe share a slice with someone special. You’re going to nail it—I just know it!

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Vegan Matcha Cheesecake with Cashew Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 24 reviews
  • Author: Amanda
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

This Vegan Matcha Swirl Cheesecake is a creamy, dairy-free dessert made with soaked cashews, a walnut-date crust, and a vibrant matcha green tea swirl. It’s a refreshing, plant-based treat perfect for special occasions or anytime you crave a luscious, healthy cheesecake alternative.

Ingredients

Filling

  • 1 1/2 cups raw cashews (soaked overnight or in very hot water for 1 hour)
  • 1 tsp vanilla extract (optional)
  • 1 medium lemon, juiced (~3 Tbsp or 45 ml)
  • 1/4 cup canned light coconut milk (or full-fat coconut milk)
  • 1/4 scant cup melted coconut oil (optional for creaminess; can substitute with more coconut yogurt or coconut milk)
  • 1/2 cup maple syrup (or agave; adjust for sweetness)
  • 1/4 cup coconut yogurt (DIY or store-bought vegan yogurt)
  • 1/4 tsp sea salt
  • 1 1/2 – 2 tsp matcha green tea powder

Crust

  • 1 cup packed medjool dates (pitted, about 22 dates or 275 g)
  • 1 1/2 cups raw walnuts (or almonds)
  • 1 pinch sea salt

Instructions

  1. Soak Cashews: Add cashews to a bowl and cover with very hot water; soak for 1 hour. Alternatively, soak in cool water for 6-8 hours or overnight. Drain well and set aside.
  2. Prepare Dates: Place dates in a food processor and blend until they form small bits and start to clump into a ball. Remove and set aside.
  3. Make Crust: Add walnuts and sea salt to the food processor and pulse until ground into a meal. Add the date mixture back in and blend until a loose dough forms that sticks together when squeezed. Adjust moisture with additional dates or nuts as needed.
  4. Form Crust: Line a 7-inch springform pan or similar with parchment paper. Press the crust dough evenly into the pan using fingers and then pack down firmly with a flat-edged glass lined with parchment paper, pushing some crust up the sides. Freeze to firm up.
  5. Blend Filling: Add all filling ingredients except matcha powder to a high-speed blender. Blend until creamy and smooth, scraping down the sides as needed. Adjust sweetness or tang by adding more maple syrup, lemon juice, or coconut yogurt.
  6. Assemble Base Layer: Pour about 2/3 of the plain filling onto the crust in the pan. Tap to release air bubbles. Set aside.
  7. Make Matcha Swirl: Add matcha powder to the remaining filling, starting with 1 1/2 tsp. Blend until smooth and creamy. Taste and adjust matcha amount as desired, avoiding bitterness. Dollop the matcha filling onto the plain layer and swirl gently using a spoon or chopstick. Tap to release bubbles.
  8. Freeze Cheesecake: Cover loosely with plastic wrap and freeze for about 3-4 hours until firm to the touch.
  9. Serve: Remove the cheesecake from the freezer 15-20 minutes before serving to soften slightly. Slice with a hot knife for clean cuts. Optionally top with coconut whipped cream and fresh berries.
  10. Storage: Store leftovers in the freezer up to 1 month or in the refrigerator up to 3 days. For best texture, keep frozen and thaw briefly before serving.

Notes

  • If coconut yogurt is unavailable, substitute with an additional 1/4 cup coconut milk and extra lemon juice to maintain tang and creaminess.
  • Nutrition info is an estimate based on using light coconut milk and no toppings.
  • This recipe is adapted from a 7-Ingredient Vegan Cheesecake base.
  • For more matcha recipes, consider trying matcha smoothie bowls, mint matcha shakes, or vegan matcha lattes.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 18 g
  • Sodium: 50 mg
  • Fat: 18 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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