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A no-bake cheesecake made with matcha green tea powder topped with raspberries.

No-Bake Matcha Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • 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

For the Cream Filling


  1. 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.
  2. 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.
  3. 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.
  4. Add Filling to Crust: Pour the cream over the crust in the pan. Smooth with a spatula if needed.
  5. Freeze: Place the cake in the freezer for 2 hours up to overnight.
  6. 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