Vegan Raw Matcha Cheesecake
This Vegan Raw Matcha Cheesecake is not any cheesecake it’s raw matcha cheesecake!! It’s really simple to make, vegan, dairy-free, and gluten-free. It also happens to be super delicious!!
What is vegan raw Matcha Cheesecake made of?
One thing you should know about me: I LOVE matcha. I drink matcha every day twice! So naturally I decided to roll up my sleeves and develop a no-bake matcha cheesecake.
I love using matcha in recipes because it boasts some serious health benefits! It contains an amazing amount of antioxidants. And it provides a gentler boost of caffeine. Plus, that color! I’d use it for the color alone!!
If you don’t like matcha as much as I do, you can start with only 1 tablespoon and increase to taste. You can also add more maple syrup if you want it sweeter.
Ingredients:
- raw cashew
- vanilla extract
- coconut milk
- coconut oil
- lemon
- coconut yogurt
- agave or maple syrup
- matcha powder
- pecan
- dates
- peanut butter
- coconut flour
- salt
What is Matcha?
Matcha is a powdered green tea containing 37 times more antioxidants than brewed green tea. Both come from the tea plant (camellia sinensis), but with matcha, the entire leaf is consumed.
It has traditionally been consumed as part of Japanese tea ceremonies for centuries, but has become more widely known and popular in recent years and is now enjoyed around the world in tea lattes, smoothies, desserts, snacks, and more!
what kind of matcha should you use?
Ceremonial grade matcha powder is the most expensive but it is my top choice for baking. Because of the vibrant green color of the powder, even after baking, the green color still comes through in baked goods
but if you don’t care about your cheesecake ending up a duller shade of green/brown, you can definitely substitute culinary grade matcha. You’ll save money and the cheesecake will still taste fantastic
How To Make This Recipe
- Add cashews to a bowl, cover with boiling hot water, and let it soak for 45 minutes to 1 hour. Or cover with cool water and let it soak overnight. Drain well and set aside.
- Add dates, cashew, pecan, salt, and peanut butter to a food processor and blend until a loose dough forms. Remove and set aside.
- Next, add coconut flour and process it into a meal. It should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more cashew and pecans
- Line a standard pie, round cake dish with baking paper. Then add crust mixture and carefully press with fingers to distribute. Then place it in the freezer to firm up.
- Add all the filling ingredients to a high-speed blender and blend until creamy and smooth. If it has trouble blending add a bit more coconut milk
- Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
- Pour the filling into the crust and tap a few times to release any air bubbles.
- Cover loosely with plastic wrap and freeze until set – about 3-4 hours depending on the size of dish. when it’s done it should be firm to the touch.
- To serve, set out of the freezer until slightly soft to the touch – about 15-20 minutes.
This Vegan Raw Matcha Cheesecake would make the perfect dessert for hosting or bringing along to parties. People would never guess it’s vegan and gluten-free! It’s also raw, refined-sugar-free, and super easy to make! Your friends and family will be so impressed with this amazing recipe!
Please enjoy this recipe! If you tried it let me know. I love seeing your creations and remakes, so be sure to tag me on Instagram.
If you like this recipe, you may also like:
Raw Vegan Matcha Cheesecake
Materials
For the filling
- 1 ½ cup raw cashew
- 1 tsp vanilla extract
- ¼ cup coconut milk
- ¼ cup melted coconut oil
- 1 medium lemon, juiced
- ¼ cup coconut yogurt
- ½ cup agave or maple syrup
- ½ tsp salt
- 2 tsp matcha powder
For the crust
- ½ cup cashew
- ½ cup pecan
- 1 cup Medjool dates
- 2 tbsp peanut butter
- ½ cup coconut flour
- ½ tsp salt
Instructions
- Add cashews to a bowl, cover with boiling hot water, and let it soak for 45 minutes to 1 hour. Or cover with cool water and let it soak overnight. Drain well and set aside.
For the crust:
- Add dates, cashew, pecan, salt, and peanut butter to a food processor and blend until a loose dough forms. Remove and set aside.
- Next, add coconut flour and process it into a meal. It should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more cashew and pecans
- Line a standard pie, round cake dish with baking paper. Then add crust mixture and carefully press with fingers to distribute. Then place it in the freezer to firm up.
For the matcha cheesecake filling:
- Add all the filling ingredients to a high-speed blender and blend until creamy and smooth. If it has trouble blending add a bit more coconut milk
- Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
- Pour the filling into the crust and tap a few times to release any air bubbles.
- Cover loosely with plastic wrap and freeze until set – about 3-4 hours depending on the size of dish. when it's done it should be firm to the touch.
- To serve, set out of the freezer until slightly soft to the touch – about 15-20 minutes.
Notes
- Slice the cake with a hot knife for easier slicing
- If you don't have coconut yogurt, sub 1/4 cup more coconut milk with a bit more lemon juice.
- I highly recommend using pecans but if you don't have it, you can use walnuts instead.
If you have Pinterest, you can find me here, and feel free to pin this recipe.
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
