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Vegan Matcha Cheesecake Recipe

ByCaroline
Jump to Recipe· 4.9 from 7 reviews

If you’re on the hunt for a dessert that’s as stunning as it is delicious, I’ve got you covered with this Vegan Matcha Cheesecake Recipe that always dazzles my guests. It’s creamy, vibrant, and has just the right amount of earthy matcha flavor swirling through every bite. Trust me, once you try this, you’ll want it on repeat for every occasion—whether you’re entertaining or just treating yourself.

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Why This Recipe Works

  • Rich, Creamy Texture: The soaked cashews and coconut milk create a silky smooth, satisfying cheesecake without any dairy.
  • Perfect Matcha Balance: Using just the right amount of matcha powder ensures a vibrant green color without bitterness.
  • Natural Sweetness: Dates and maple syrup provide a gentle sweetness that complements the tartness of lemon juice.
  • Simple, Whole Ingredients: No refined sugars or complicated additives—just wholesome, plant-based goodness.
Vegan Matcha Cheesecake, vegan matcha dessert, vegan green tea cheesecake, dairy-free matcha cake, plant-based matcha 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 Recipe is all about the harmony of textures and flavors from simple, natural ingredients. Each one plays its part perfectly, whether it’s the creamy base, the flavorful crust, or the energetic pop of matcha.

Vegan Matcha Cheesecake, vegan matcha dessert, vegan green tea cheesecake, dairy-free matcha cake, plant-based matcha 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: These soak up moisture and blend into a creamy filling that mimics traditional cheesecake texture beautifully.
  • Medjool Dates: Acting as a natural sweetener and binder, dates give the crust a rich, caramel-like depth and stickiness.
  • Raw Walnuts: A crunchy, earthy base that balances the sweet dates and holds the crust together.
  • Matcha Green Tea Powder: The star ingredient that brings that iconic green hue and delicate grassy flavor that pairs amazingly with lemon.
  • Lemon Juice: Adds freshness and tang that cuts through the richness, balancing the flavors perfectly.
  • Maple Syrup: A rounded sweetness that flecks through with a warm note, and you can adjust it to taste.
  • Coconut Milk & Coconut Yogurt: For creaminess and a subtle tropical tang, these plant milks round out the filling.
  • Coconut Oil: Helps set the cheesecake and gives it richness—if you want to avoid oil, just add more coconut milk or yogurt but expect a less creamy result.
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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.

Make It Your Way

I love that this Vegan Matcha Cheesecake Recipe invites you to take creative liberties. Whether you want it sweeter, tangier, or even less sweet, it easily molds to your preferences without losing its signature charm.

  • Variation: One time, I swapped walnuts for almonds in the crust, and it gave a slightly milder, nuttier crunch that was delightful with the matcha.
  • Less Sweet Option: If you prefer a tart punch, reduce the maple syrup by a quarter and bump up the lemon juice for an invigorating zing.
  • Dairy-Free Whipped Topping: Top this cheesecake with homemade coconut whipped cream infused with a splash of vanilla for an extra indulgent twist.

Step-by-Step: How I Make Vegan Matcha Cheesecake Recipe

Step 1: Soak the Cashews Until Silky

The secret to creaminess in this cheesecake lies in the cashews. I soak mine overnight in cool water to get that melt-in-your-mouth texture. If you’re short on time, soaking them in very hot water for an hour works in a pinch—just be sure to drain them well so you don’t end up with a watery filling.

Step 2: Craft the Perfect Crust

Throw your pitted dates into a food processor until they’re pleasantly sticky but still have some texture. Then add your nuts and a pinch of sea salt—this bite of saltiness contrasts beautifully with the sweetness. Process until it forms a dough that sticks well when squeezed. I like to press the crust firmly using a glass lined with parchment paper to get an even, sturdy base that also climbs up the edges for that classic cheesecake look.

Step 3: Blend the Filling to Perfection

Next, toss all your filling ingredients—except the matcha—into a high-speed blender. Scoop down the sides to get everything evenly smooth. Taste as you go! Some days I like to add a touch more lemon juice for brightness, or an extra drizzle of maple syrup if I’m feeling a sweeter vibe.

Step 4: Create the Matcha Swirl

Pour about two-thirds of the filling into your crust, gently tapping it to release air bubbles. Then blend the remaining filling with matcha powder. Start with 1 ½ teaspoons and add more only if you want a stronger green tea flavor—too much can get bitter. Dollop the matcha mixture on top and swirl it around with a spoon or chopstick for that gorgeous marble effect.

Step 5: Freeze and Set

Cover loosely with plastic wrap and pop it into the freezer for 3-4 hours or until firm to the touch. Before serving, let it sit at room temperature for 15-20 minutes—this softens it just enough so your knife glides through the slices without squishing the edges.

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Tips from My Kitchen

  • Soak Cashews Thoroughly: Overlooking this can lead to a gritty texture; always soak until the cashews are soft enough to blend smoothly.
  • Taste as You Blend: It’s easier to tweak sweetness or acidity in the blender than after the cheesecake is set.
  • Use a Hot Knife to Slice: Running your knife under hot water and drying it between cuts makes slicing the frozen cheesecake a breeze.
  • Don’t Skip the Lemon Juice: It brightens the flavors and balances the richness, making a giant difference in the final taste.

How to Serve Vegan Matcha Cheesecake Recipe

Vegan Matcha Cheesecake, vegan matcha dessert, vegan green tea cheesecake, dairy-free matcha cake, plant-based matcha 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

I usually finish this cheesecake with a dollop of homemade coconut whipped cream and a scattering of fresh berries like raspberries or blueberries. The tart berries cut through the creaminess perfectly and add a pop of color to complement the matcha’s green swirl.

Side Dishes

To balance this rich dessert, I love pairing it with a light, refreshing mint tea or a citrusy sparkling water. It keeps things feeling fresh and doesn’t compete with the bold matcha flavors.

Creative Ways to Present

For special occasions, I’ve swirled in edible flowers atop the cheesecake or sprinkled matcha powder delicately just before serving. It turns the dessert into a work of art that’s as lovely to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps really well in the freezer, which is how I store large batches. I usually move it to the fridge about 20 minutes before serving so it softens to the perfect consistency. In the fridge alone, it lasts about 3 days but gets quite soft, so I don’t recommend long fridge-only storage.

Freezing

Freezing this Vegan Matcha Cheesecake Recipe works wonderfully. I tightly wrap the pan or slice portions individually to keep freezer burn at bay. The flavor and texture hold up really well, making it a great make-ahead dessert.

Reheating

Reheating isn’t really needed since this cheesecake is enjoyed chilled, but setting slices out at room temperature for 15-20 minutes does the trick to soften it perfectly for serving without any warming.

FAQs

  1. Can I make this Vegan Matcha Cheesecake Recipe without cashews?

    Cashews are key for the creamy texture, but if you have a nut allergy, you might experiment with soaked sunflower seeds or silken tofu. Just know the texture and taste will differ, and you may need to adjust other ingredients to get the right consistency.

  2. How do I prevent the matcha from tasting bitter?

    Start with 1 ½ teaspoons of matcha powder and taste before adding more. Using ceremonial-grade matcha or a high-quality culinary matcha can also reduce bitterness. Be gentle when swirling to avoid over-mixing the matcha filling.

  3. Can I use another type of sweetener besides maple syrup?

    Absolutely! Agave syrup works well too, or you could try coconut nectar. Just keep in mind that sweetness levels vary, so taste your batter as you mix and adjust accordingly for your preferred sweetness.

  4. How long does this cheesecake last in the freezer?

    You can keep it frozen for up to one month. Make sure it’s wrapped tightly to protect against freezer burn and maintain flavor quality.

Final Thoughts

This Vegan Matcha Cheesecake Recipe holds a special spot in my kitchen because it’s one of those desserts that never fails to impress, whether with family, friends, or just myself. It’s vibrant, creamy, and guilt-free—a celebration of plant-based baking at its best. I’m so excited for you to try it because every bite feels like a little green tea hug. Give it a go, and I promise, you’ll be hooked!

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Vegan Matcha Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Caroline
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 4 hours
  • Total Time: 5 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

This Vegan Matcha Swirl Cheesecake is a creamy, plant-based dessert featuring a rich cashew and coconut filling with a vibrant matcha green tea swirl, set on a naturally sweet medjool date and walnut crust. Perfect for a dairy-free, luscious treat that combines a subtle tartness with sweet maple syrup and aromatic matcha.

Ingredients

Filling

  • 1 1/2 cups raw cashews (soaked overnight in cool water 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 sub full-fat coconut milk)
  • 1/4 scant cup melted coconut oil (optional for creaminess)
  • 1/2 cup maple syrup (or agave syrup)
  • 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 substitute raw almonds)
  • 1 pinch sea salt

Instructions

  1. Soak Cashews: Add cashews to a bowl, cover with very hot water, and let soak for 1 hour or cover with cool water and soak overnight for 6-8 hours. Drain cashews well and set aside.
  2. Prepare Date Mixture: Add pitted dates to a food processor and blend until small bits remain and it forms a sticky ball. Remove and set aside.
  3. Make Crust: Add walnuts and a pinch of sea salt to the processor and pulse until it forms a coarse meal. Add the date mixture back in and process until a loose dough forms that sticks together when squeezed. Adjust dryness by adding more dates or nuts as needed.
  4. Form Crust: Line a 7-inch springform pan or pie dish with parchment paper. Press the crust mixture evenly into the base and slightly up the sides using your fingers or a flat-edged glass lined with parchment paper. Place in the freezer to firm up while preparing the filling.
  5. Prepare Filling Base: In a high-speed blender, add soaked cashews, vanilla extract, lemon juice, coconut milk, melted coconut oil, maple syrup, coconut yogurt, and sea salt. Blend until very creamy and smooth, scraping sides as needed. Adjust sweetness or tartness to taste by adding more maple syrup, lemon juice, or yogurt.
  6. Fill Crust: Pour about two-thirds of the filling into the crust and tap the pan gently on the counter to release air bubbles. Set aside.
  7. Make Matcha Swirl: Add matcha powder to the remaining filling starting with 1 1/2 teaspoons. Blend until smooth and taste for flavor balance. Pour the matcha filling over the plain filling in a swirling motion and gently swirl with a spoon or chopstick to create a marbled effect. Tap on the counter to remove air bubbles.
  8. Freeze Cheesecake: Cover loosely with plastic wrap and freeze for 3-4 hours or until firm to the touch.
  9. Serve: Remove cheesecake from freezer and let thaw slightly for 15-20 minutes to soften. Slice with a hot knife and serve topped with coconut whipped cream and fresh berries, or enjoy as is.
  10. Store Leftovers: Store in the freezer for up to 1 month or refrigerate for up to 3 days (note it softens in the fridge). For best texture, thaw 15-20 minutes before serving.

Notes

  • If coconut yogurt is unavailable, substitute an additional 1/4 cup coconut milk plus extra lemon juice for tanginess.
  • Nutrition information is approximate, calculated using light coconut milk and without toppings.
  • This recipe is adapted from a 7-Ingredient Vegan Cheesecakes base.
  • For more matcha inspiration, try recipes like Matcha Green Smoothie Bowls, Mint Matcha Shamrock Shake, or the Best Vegan Matcha Latte.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 50 mg
  • Fat: 22 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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