Vegan Matcha Cheesecake
This Vegan Matcha Cheesecake is creamy, sweet, satisfying and has that perfect matcha flavor in every bite!
My love for matcha will always grow. There are endless ways to use matcha, especially in desserts. This cheesecake is creamy, sweet, satisfying and has that perfect matcha flavor every matcha lover adores. Dark chocolate and berries are a matcha made in heaven with matcha so it was a no brainer when I found my self decorating the most perfect little cheesecake. Feel free to enjoy the matcha cheesecake as is (without the berries and chocolate) because it is so special and delicious on its own…Although I highly recommend.
Lets talk MATCHA! I used Cooking Grade Matcha from Aiya Matcha. All of Aiya’s Matcha is produced in the Nisho region of Aichi prefecture, Japan, where the finest Matcha has been grown for over 800 years… and the cooking grade matcha in particular is perfect for dessert recipes because it has a stronger tea flavor than a drinking grade, allowing the Matcha flavor to shine through when mixed with other ingredients.
PREP TIME
30min
COOK TIME
4hr
TOTAL TIME
4hr 30min
INGREDIENTS
Serves 8
For the crust
- 1 cup raw almonds
- 6 medjool dates (pitted)
- 2 tbsp melted coconut oil
- 2 tbsp cacao nibs
- Pinch of salt
For the matcha filling
- 2 cups raw cashews (soaked)
- 3/4 cup coconut milk (from a can)
- 1 tbsp Aiya Cooking Grade Matcha
- 1 vanilla bean
- pinch of salt
For the chocolate ganache
- 3.5 ounces vegan dark chocolate
- 3 tbsp coconut milk (from a can)
Optional toppings
- Raspberries
- Strawberries
- Blueberries
- Matcha (for light dusting)
EQUIPMENT
- Blender or food processor
- Springform pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Before you begin this recipe, soak your raw cashews. If you have the time, soak them in filtered water for at least 4 hours over night OR you can soak in hot water for 20 minutes.
- Add 1/2 cup almonds to blender or food processor and pulse until fine, close to flour consistency. Then add remaining 1/2 cup almonds, 6 pitted dates, 2 tbsp melted coconut oil, 2 tbsp cacao nibs and a pinch of salt to a food processor or high-powered blender and pulse, it should come together into a sticky dough.
- Grease a 6” springform pan with melted coconut oil (for easy removal). Remove crust from food processor and press into the greased pan, evenly pressing down and pushing the crust to the sides as well. Set aside!
- In your blender, combine 2 cups (soaked) cashews, 3/4 cup coconut milk (shake coconut milk can before opening), 2 tbsp melted coconut oil, 4 tbsp maple syrup, 1 tbsp matcha powder, 1 vanilla bean (slice in half length wise and scrape the inside), pinch on salt. Blend until smooth. Taste and adjust sweetness by adding more maple syrup if needed.
- Pour the matcha filling on top of the crust and spread with a spoon or spatula creating a smooth top. Place In freezer for 4 hours or over night.
- Once the cheesecake has sat in the freezer for at least 4 hours prepare the chocolate ganache. Place chopped chocolate in a microwave safe bowl. Place in microwave and heat for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency. Add coconut milk and quickly stir in with a whisk.
- Run a sharp knife along the edge of the pan and cheesecake and then release cake from pan. Spread the chocolate ganache on top of the cheesecake. Set aside for the chocolate to Harden… The frozen cheesecake will harden the chocolate quite fast so no need to place in the freezer!
- Top with fresh berries and an optional dust of matcha. Let sit for 15 minutes (just to soften up a bit) and enjoy! * You can store in the fridge for 4 days or in freezer for a longer time.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
