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Vegan Matcha Swirl Cheesecake

Amazing, 10-ingredient vegan matcha swirl cheesecake that's raw, naturally sweetened, and insanely delicious! The perfect vegan, gluten-free dessert with health perks!

Prep Time
4 hrs 30 mins
Total Time
4 hrs 30 mins
Servings: 10 (slices)
Calories: 340 kcal
Course: Dessert
Cuisine: Vegan

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

Instructions

    Cup of Yum
  1. 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.
  2. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Pour 2/3 filling into the crust (see photo) and tap a few times to release any air bubbles. Set aside.
  9. 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.
  10. 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.
  11. 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!
  12. 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

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

% 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.