Description
A creamy and vibrant Vegan Matcha Swirl Cheesecake featuring a rich cashew and coconut filling with a date and walnut crust. This no-bake dessert balances sweet maple syrup with tangy lemon and earthy matcha, perfect for a refreshing plant-based treat.
Ingredients
Scale
Filling
- 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
- 1 tsp vanilla extract (optional)
- 1 medium lemon, juiced (~3 Tbsp or 45 ml)
- 1/4 cup canned light coconut milk (or sub full-fat coconut milk)
- 1/4 scant cup melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup coconut yogurt (DIY or store-bought vegan yogurt)
- 1/4 tsp sea salt
- 1 1/2 – 2 tsp matcha green tea powder
Crust
- 1 cup packed medjool dates (pitted, about 22 dates or 275 g pitted before measuring)
- 1 1/2 cups raw walnuts (or sub raw almonds)
- 1 pinch sea salt
Instructions
- Soak cashews: Add cashews to a bowl, cover with very hot water, and let soak 1 hour or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
- Make crust base: Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Prepare crust dough: Add nuts and sea salt to the food processor and process into a meal. Then add dates back and blend until a loose dough forms that sticks together when pressed. Adjust by adding more dates if too dry or more walnuts if too wet.
- Form crust: Line a 7-inch springform pan or standard pie dish with parchment paper. Press the crust mixture evenly into the pan, pushing some up the sides using a flat-edged glass lined with parchment paper. Freeze to firm up.
- Blend filling: Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. Adjust sweetness or tang with more maple syrup, coconut yogurt, or lemon juice.
- Assemble base layer: Pour 2/3 of the filling into the crust and tap to release air bubbles. Set aside.
- Prepare matcha swirl: Add matcha powder to remaining filling, blend until smooth and creamy. Taste to check bitterness, use 1 1/2 tsp for balance.
- Create swirl: Add the matcha filling over the base layer in a swirling motion. Swirl further with a spoon or chopstick and tap the pan to release air bubbles.
- Freeze cheesecake: Loosely cover with plastic wrap and freeze for 3-4 hours until firm to the touch.
- Serve: Remove from freezer 15-20 minutes before serving to soften slightly. Slice with a hot knife. Optionally top with coconut whipped cream and fresh berries.
- Storage: Store leftovers in the freezer up to 1 month or in the refrigerator up to 3 days (will be softer). For best texture, thaw before slicing.
Notes
- If you don’t have coconut yogurt, substitute with 1/4 cup more coconut milk and a bit more lemon juice for tang.
- Nutrition info is an estimate using light coconut milk without toppings.
- Adapted from 7-Ingredient Vegan Cheesecakes recipe.
- Try other matcha recipes like Matcha Green Smoothie Bowls, Mint Matcha Shamrock Shake, and Vegan Matcha Latte.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
