Vegan Matcha Swirl Cheesecake
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5.0
66 reviews
Excellent
Vegan Matcha Swirl Cheesecake
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Amazing, 10-ingredient vegan matcha swirl cheesecake that's raw, naturally sweetened, and insanely delicious! The perfect vegan, gluten-free dessert with health perks!
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Ingredients
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 as original recipe is written)
- 1/4 cup canned light coconut milk (or sub full-fat coconut milk)
- 1/4 scant cup melted coconut oil (if avoiding oil, the recipe won't be as creamy, but you can sub 1/4 cup more coconut yogurt or coconut milk)
- 1/2 cup maple syrup (or sub agave // use less for a more tart cheesecake)
- 1/4 cup coconut yogurt* (DIY or store-bought vegan yogurt - I like Coyo!)
- 1/4 tsp sea salt
- 1 1/2 - 2 tsp matcha green tea powder (see our Matcha Review!)
CRUST
- 1 cup packed Medjool dates (pitted // as original recipe is written, about 22 dates or 275 g pitted before measuring)
- 1 1/2 cups raw walnuts (or sub raw almonds)
- 1 pinch sea salt
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Instructions
- 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.
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next, add nuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.
- Line a standard pie, round cake dish, or 7-inch springform pan (I like this one!) with parchment paper (adjust number/size of pans if altering batch size). Then add crust mixture and carefully press with fingers to distribute.
- To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
- Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
- Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
- Pour 2/3 filling into the crust (see photo) and tap a few times to release any air bubbles. Set aside.
- To the remaining filling, add the matcha powder, starting with the lesser end of the range (1 1/2 tsp as original recipe is written). Blend until creamy and smooth. Then taste and see if it needs more matcha. I found 1 1/2 to be the perfect amount, as too much can taste bitter. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
- Cover loosely with plastic wrap and freeze until set - about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
- To serve, set out of the freezer until slightly soft to the touch - about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of coconut whipped cream and fresh berries, or enjoy as is!
- Once this cheesecake has been frozen, it can be stored in the refrigerator up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting out for 15-20 minutes before slicing/serving to enjoy the best texture. Store leftovers in the freezer up to 1 month or the refrigerator up to 3 days.
Notes
- *If you don’t have coconut yogurt, sub 1/4 cup more coconut milk and a bit more lemon juice.*Nutrition information is a rough estimate calculated with light coconut milk and without additional toppings.*Adapted from my 7-Ingredient Vegan Cheesecakes.*Want more matcha recipes? Check out my Matcha Green Smoothie Bowls, Mint Matcha Shamrock Shake, and Best Vegan Matcha Latte!
Nutrition Information
Show Details
Serving
1slices
Calories
340
(17%)
Carbohydrates
31.3g
(10%)
Protein
7.3g
(15%)
Fat
23.5g
(36%)
Saturated Fat
7.3g
(37%)
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
55mg
(2%)
Fiber
3.5g
(14%)
Sugar
20.2g
(40%)
Nutrition Facts
Serving: 10(slices)
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1slices | |
| Calories | 340 | 17% |
| Carbohydrates | 31.3g | 10% |
| Protein | 7.3g | 15% |
| Fat | 23.5g | 36% |
| Saturated Fat | 7.3g | 37% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 55mg | 2% |
| Fiber | 3.5g | 14% |
| Sugar | 20.2g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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