No-Bake Matcha Cheesecake

This no-bake matcha green tea cheesecake is easy to make with simple ingredients and makes a stunning dessert for any special occasion.

If you’re a matcha-lover or have some matcha powder you don’t know what to do with, this matcha cheesecake such a fun way to use it!

This simple cake is gorgeous, perfectly zesty, and lightly sweetened with a hint of earthy matcha flavour. It’s like a matcha latte in cheesecake form!

Enjoy this beautiful dessert for a special occasion or store in the freezer so you can pull a slice or two anytime you need one.

Recipe Features

• Dietary Features: Vegan (dairy-free, eggless) and gluten-free.
• Stunning green colour perfect for holidays like Christmas and Easter.
• No finicky baking required!
• Easy to make with less than 10 simple ingredients.

Ingredient Notes

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Almond Flour: The crust is made from almond flour but you can substitute finely ground almonds or even all pecans. See below for alternative crust options.
• Pecans: Use plain, raw pecans with no added oil or salt.
• Maple Syrup: You’ll need this for the crust and the filling. It can be substituted with agave syrup.
• Vanilla: Optional but adds a nice flavour to the crust and filling.
• Cashews: You’ll need raw cashews with no added oil or salt and they’ll need to be soaked. We’ll cover more on soaking below.
• Coconut Oil: This is used to make the cheesecake firm. You could substitute it with cacao butter but cacao adds a very distinct flavour.
• Coconut Cream: I suggest store-bought canned coconut cream but you can also make coconut cream using full-fat coconut milk. If you’re in a pinch you can use full-fat coconut milk as long as it’s very thick and smooth.
• Lemon Juice: Adds that tangy cheesecake flavour.
• Matcha Powder: You can use ceremonial or culinary grade matcha but you’ll get the best colour with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.
• Soy Lecithin: Totally optional but lends to a creamier final consistency. Liquid or powder works. You can buy this online or in well-stocked grocery stores.

Quick Tip: For alternative crust options, you can use this simple date and walnut crust or this almond, date and coconut crust. For you a chocolate crust, you could use the crust form this peanut butter pie recipe.

Step-by-Step Instructions

Before You Start: Soak the cashews for at least 6 hours up to overnight. Overnight is best for the smoothest, creamiest cheesecake. If you can’t find store-bought coconut cream, you’ll also want to place 2 cans of full-fat coconut milk in the fridge overnight.

Step 1: Add the ingredients for the crust to a food processor and blend into a mouldable dough. You should be able to squeeze it together between your fingers.

Step 2: Press the dough into an 8 or 9-inch springform pan until you have a firm, even surface.

Step 3: Add the drained cashews to a high-speed blender with the rest of the filling ingredients and blend into a very smooth consistency.

Step 4: Pour the cream over the crust in the pan, using a spatula to smooth it out if needed. Place the whole pan in the freezer for 2 hours up to overnight.

Step 5: When you’re ready to serve, pull it from the freezer and let it thaw at room temperature for 5-10 minutes or in the fridge for 30-60 minutes.

For a pretty effect, you can sprinkle a little matcha powder on top if you like, then slice and enjoy your beautiful cheesecake!

Notes & Tips

• If you can find some vegan white chocolate that would be amazing for drizzling over before serving.
• Melted coconut butter would also make a nice glaze.
• Crushed macadamia nuts or shredded coconut would also make a pretty topping.
• Instead of a large cheesecake, you can make mini tarts in a muffin pan.

Storing

• The cheesecake must be stored in the freezer.
• Freeze it whole or in individual slices in an airtight container for up to 3 months. If storing for a longer period of time, you can wrap it if you like to help prevent freezer burn.
• When you’re ready to enjoy, thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.

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