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