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.
- 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.
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.
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.
For best results, yes I would recommend at least some kind of soaking and if you don’t have a high-speed blender, I’d suggest soaking them overnight.
If you have a couple hours, place the cashews in a bowl and pour boiling water over them and soak for 1-2 hours. If you don’t have time and want to make the cheesecake right away, boil the cashews in a small pot of water for 8-10 minutes then strain, rinse in cold water and proceed with the recipe.
Canned coconut cream is fairly common in grocery stores but if you can’t find any, place 2 cans of good quality full-fat coconut milk in the fridge overnight.
When you’re ready to make the cake, open the cans and carefully scoop the thick coconut cream off the top, leaving the coconut water behind. You should get about 1/2 cup of coconut cream per can. Reserve the coconut water for soups, curries or freeze in an ice cube tray to add to smoothies.
Soy lecithin is a food additive used as an emulsifier, meaning it encourages ingredients stay combined rather than separate (think oil and water). It also helps to thicken and stabilize.
It’s optional and I’ve made no-bake cheesecakes without it but you do get a smoother, creamier result, more like a traditional baked cheesecake if you use it.
You can purchase a small bag of soy lecithin here or liquid lecithin here if you’d like to try it.
- 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.
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
No-Bake Matcha Cheesecake
- Prep Time: 6 hours
- Cook Time: 2 hours
- Total Time: 8 hours
- Yield: 8
- Category: Dessert
- Cuisine: American
- Diet: Vegan
This no-bake vegan matcha cheesecake makes a stunning and decadent dessert for any special occasion.
For the Crust
- 1 cup almond flour (112 g)
- 1 cup pecans (100 g)
- 4 tablespoons of maple syrup (70 g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
For the Cream Filling
- 1 ½ cups raw cashews, soaked in water for 6–12 hours) (200 g )
- 1/3 cup of melted coconut oil (50 g)
- 1 cup of coconut cream (215 g)
- 1/2 cup maple syrup (115 g)
- ⅓ cup lemon juice (50 g)
- 2 tbsp matcha powder
- 2 teaspoons vanilla extract
- 1 teaspoon soy lecithin (optional, for better emulsion)
- Soak Cashews: Soak the cashews for at least 6 hours up to overnight in a bowl of water. When you’re ready to make the cake drain and rinse.
- Make Crust: Add the ingredients for the crust to a food processor and blend into a moldable dough. Use your hands to firmly press the dough into an 8-inch springform pan until you have a smooth, even layer.
- Blend Filling: Add the drained cashews to a high-speed blender with the rest of the cream ingredients and blend into a very smooth consistency.
- Add Filling to Crust: Pour the cream over the crust in the pan. Smooth with a spatula if needed.
- Freeze: Place the cake in the freezer for 2 hours up to overnight.
- Serve: Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.
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 from this peanut butter pie recipe.
Store leftovers in the freezer in a sealed container for up to 3 months.
- Serving Size: 1 slice
- Calories: 549
- Sodium: 12 mg
- Fat: 40 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 8 g
Keywords: matcha cheesecake, no-bake matcha cheesecake
I made this for Easter this year and it was amazing! Everyone loved it and it was so pretty with a dusting of matcha on top and served with a few blueberries. I didn’t use any soy lecithin and the texture was spot on. I also really enjoyed the flavor combo of the matcha and lemon. Looking forward to making this one again!