This no-bake matcha 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 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. I also have a No-Bake Lemon Vegan Cheesecake, No-Bake Blueberry Cheesecake and No-Bake Vegan Chocolate Cheesecake if you’d like to try other flavours.

Recipe 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

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• 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.
• 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.
• 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.

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.