Vegan Matcha Swirl Cheesecake
User Reviews
5
Vegan Matcha Swirl Cheesecake
Description
The crust combines pitted Medjool dates and walnuts processed into a sticky, moldable dough that presses firmly into a pan forming the cheesecake base. The filling is made by blending soaked cashews with vanilla extract, lemon juice, coconut milk, coconut yogurt, coconut oil, maple syrup, and salt until smooth and creamy. Matcha powder is folded in to create green streaks or mixed evenly for color and flavor.
This no-bake cheesecake offers a firm yet creamy texture with a balance of sweetness from the maple syrup and brightness from lemon juice and matcha. The coconut ingredients contribute subtle richness and dairy-free creaminess. The process emphasizes soaking nuts well and using high-quality matcha for optimal taste and texture.
The cheesecake is suitable for vegan diets and can be served as a refreshing dessert with a unique flavor from matcha. It can be chilled to firm up and sliced similar to traditional cheesecake.
If coconut yogurt is unavailable, additional coconut milk and lemon juice can be used as substitutes. The recipe is adapted from a vegan cheesecake base and presented as a matcha variation. Nutritional information is approximate and may vary with substitutions or toppings.
Ingredients
FILLING
- 1 1/2 cups cashew nuts soaked overnight in cool water or in very hot water for 1 hour, raw
- 1 tsp vanilla extract (optional)
- 1 medium lemon ~3 Tbsp or 45 ml as original recipe is written, juiced
- 1/4 cup coconut milk or sub full-fat coconut milk, canned, light
- 1/4 cant cup 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, melted
- 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 salt sea salt
- 1 1/2 - 2 tsp matcha green tea powder (see our Matcha Review!)
CRUST
- 1 cup Medjool dates pitted // as original recipe is written, about 22 dates or 275 g pitted before measuring, packed
- 1 1/2 cups walnut or sub raw almonds, raw
- 1 pinch salt sea salt
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
- Substitute 1/4 cup more coconut milk and extra lemon juice if coconut yogurt is not available to maintain creaminess and tang.
- Use high-quality matcha powder for the best flavor and vibrant color in the cheesecake.
- The recipe is adapted from a vegan seven-ingredient cheesecake base emphasizing simplicity and flavor.
- Chill the cheesecake thoroughly to set before slicing and serving for clean cuts.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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