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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Freeze Cheesecake: Cover loosely with plastic wrap and freeze for 3-4 hours or until firm to the touch.
- 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.
- 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
