Vegan Matcha Swirl Cheesecake Recipe

If you’ve ever wanted to impress yourself and friends with a dessert that’s as stunning as it is delicious, then you’re going to love this Vegan Matcha Swirl Cheesecake Recipe. It’s creamy, naturally sweetened, and packed with that beautiful green tea flavor that feels special without being overwhelming. I remember the first time I made it; my kitchen smelled like a cozy little café, and everyone kept going back for seconds. Honestly, whether you’re vegan or just cheesecake-curious, this recipe is bound to become a new favorite.

this …

Ingredients & Why They Work

The magic of this Vegan Matcha Swirl Cheesecake Recipe really lies in simple ingredients that come together beautifully — and if you pick quality matcha and fresh cashews, you’ll taste the difference. Make sure to soak your cashews well for that luscious, creamy filling and don’t skip on storing the crust properly for that perfect bite.

• Raw cashews: Soaking them softens and blends into an irresistibly smooth base.
• Vanilla extract: Just a splash adds warmth and rounds out the flavors.
• Lemon juice: Brings brightness and the slight tang that balances the richness.
• Canned light coconut milk: Adds subtle creaminess without overpowering the matcha.
• Melted coconut oil: Helps firm the cheesecake and adds velvety texture, but you can leave it out for a lighter result.
• Maple syrup: Natural sweetener that complements the earthiness of matcha beautifully.
• Coconut yogurt: Boosts creaminess and adds a delicious tang; if you don’t have it, you can substitute more coconut milk and lemon juice.
• Sea salt: Enhances all the sweet and savory notes for perfect balance.
• Matcha green tea powder: Pick a quality bright green powder for the best flavor and color.
• Medjool dates: Sweet and sticky, these bind the crust with a chewy texture.
• Raw walnuts or almonds: Provide a lovely crunch and nutty depth for the crust.
• Sea salt (for crust): Just a pinch to lift and highlight nutty flavors.

Tweak to Your Taste

One of my favorite things about this Vegan Matcha Swirl Cheesecake Recipe is how easy it is to tailor. I tend to like mine slightly less sweet to really let that matcha shine, but if you love a sweeter treat or a stronger vanilla note, just adjust the maple syrup or vanilla extract. You can also experiment with different nuts in the crust to suit what you have on hand.

• Matcha intensity: I recommend starting with 1 1/2 teaspoons and adjusting up gradually, because too much can get bitter—but if you love it bold, go for 2 tsp!
• Nut substitutions: I’ve swapped walnuts for almonds or pecans with great results, so don’t stress if your pantry varies.
• Oil-free option: For a less creamy, more tangy version, skip the coconut oil and add a bit more coconut milk or yogurt to keep things smooth.
• Alternative sweeteners: Feel free to use agave instead of maple syrup if that’s your preference or what you have available.

Step-by-Step: How I Make Vegan Matcha Swirl Cheesecake Recipe

Step 1: Soak the Cashews

Start by soaking your raw cashews. If you plan ahead, soak them overnight in cool water — it makes a world of difference in creaminess. But if you’re short on time (hello, me on busy weeknights!), pour very hot water over them and soak for about an hour instead. Drain them well before moving on.

Step 2: Make the Crust

Pop your medjool dates in the food processor first and blend until they form a sticky ball of goodness. Set aside, then pulse your walnuts and sea salt until finely chopped — almost like a coarse meal. Add the dates back in and process until you get a dough that sticks when you press it between your fingers. Sometimes I’ve had to add an extra date or two if things feel too crumbly, so keep your eye on that dough texture. Press the crust evenly into your pan — I love using a small springform because it’s easy to remove later — and then place it in the freezer to firm up while we make the filling.

Step 3: Blend the Filling

Add the drained cashews, vanilla extract, lemon juice, coconut milk, melted coconut oil, maple syrup, coconut yogurt, and sea salt to a high-speed blender. Blend until silky smooth, scraping down the sides a couple times. If it’s a bit thick or the blender struggles, add a splash more coconut milk—better to go slow than make it too runny.

Step 4: Taste and Adjust

Give your filling a taste test! If you want it more tangy, add a bit more lemon or coconut yogurt. Prefer sweet? A drizzle more maple syrup will do the trick. Vanilla more pronounced? Splash in some extra extract. This little flavor tweak makes all the difference.

Step 5: Create the Matcha Swirl

Pour two-thirds of the plain filling over your chilled crust and tap the pan gently to release bubbles. In the remaining filling, blend in the matcha powder. Starting with 1 1/2 teaspoons works well to get that earthy green tea flavor without bitterness—I find it’s the sweet spot. Pour the matcha filling on top in dollops, then swirl lightly with a spoon or chopstick to create those pretty patterns. Tap the pan again to settle it all.

Step 6: Freeze and Set

Cover your cheesecake loosely with plastic wrap and pop it into the freezer for about 3 to 4 hours (depends on your pan size) until it’s firm to the touch. When you’re ready to enjoy, let it sit out for 15-20 minutes to soften a touch—this makes slicing easier and the texture perfect.

How to Serve Vegan Matcha Swirl Cheesecake Recipe

Garnishes

I love topping this cheesecake with a dollop of homemade coconut whipped cream and a scattering of fresh berries like raspberries or blueberries — their tartness pairs beautifully with the creamy matcha. Sometimes I sprinkle a little toasted coconut or crushed pistachios on top for added crunch and extra color contrast.

Side Dishes

Because this cheesecake is pretty rich, I often serve it alongside simple herbal teas or a light fruit salad, which helps balance the creamy sweetness. Green tea—of course!—is my go-to drink pairing, giving a lovely thematic touch.

Creative Ways to Present

For a special occasion, I sometimes cut the cheesecake into mini servings using a small ring mold for individual portions, perfect for parties or gift-giving. Another time, I swirled in edible gold dust for a fancy shimmer that wowed guests without any fuss.

Make Ahead and Storage

Storing Leftovers

Once your vegan matcha swirl cheesecake is frozen and firm, I like to keep any leftovers wrapped tightly in plastic wrap or in an airtight container in the freezer. It holds up to about a month this way with the texture still smelling and tasting fresh. I tried refrigerating it for a couple of days once and honestly, it got a bit too soft and lose its lovely sliceability.

Freezing

Freezing is KEY for this cheesecake’s texture. I actually find the flavor deepens a bit after a day or two frozen, so it’s a great make-ahead dessert. Just be sure to cover it well so it doesn’t pick up any freezer smells.

Reheating

Reheat doesn’t quite apply here like other dishes, but I recommend taking the cheesecake out of the freezer about 15-20 minutes before serving. This little warm-up lets it soften nicely so you get that perfect creamy slice without any melting.

FAQs

Final Thoughts

Honestly, this Vegan Matcha Swirl Cheesecake Recipe feels like a little gift to myself every time I make it. It’s one of those desserts that surprises people, even those who say they don’t like matcha or vegan treats. The creamy texture, delicate sweetness, and those gorgeous green swirls make it a standout, whether for a casual coffee moment or a special celebration. I can’t wait for you to try it — and trust me, once you do, you’ll find tons of reasons to make it again and again.

Print