Description
A creamy and vibrant Vegan Matcha Swirl Cheesecake made with cashews, coconut yogurt, and a date-walnut crust, perfect for a dairy-free and delicious dessert that showcases the delicate flavor of matcha green tea.
Ingredients
Scale
Filling
- 1 1/2 cups raw cashews (soaked overnight or 1 hour in hot water)
- 1 tsp vanilla extract (optional)
- 1 medium lemon, juiced (~3 Tbsp or 45 ml)
- 1/4 cup canned light coconut milk
- 1/4 scant cup melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup coconut yogurt (DIY or store-bought vegan yogurt)
- 1/4 tsp sea salt
- 1 1/2 – 2 tsp matcha green tea powder
Crust
- 1 cup packed medjool dates, pitted (about 22 dates or 275 g)
- 1 1/2 cups raw walnuts (or sub raw almonds)
- 1 pinch sea salt
Instructions
- Soak Cashews: Add cashews to a bowl, cover with very hot water, and soak for 1 hour, or cover with cool water and soak for 6-8 hours or overnight. Drain well and set aside.
- Prepare Dates: Add dates to a food processor and blend until small bits remain and the dates form into a ball. Remove and set aside.
- Make Crust Dough: Add walnuts and sea salt to the processor and blend into a meal. Add the dates back in and process until a loose dough forms that sticks when squeezed between your fingers. Adjust with more dates if too dry, or more walnuts if too wet.
- Form Crust: Line a standard pie, round cake dish, or 7-inch springform pan with parchment paper. Press the crust mixture evenly into the pan with fingers and pack down firmly using a flat-edged glass lined with parchment paper, pushing some crust up the sides. Freeze to firm up.
- Blend Filling: Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping the sides as needed. Add more coconut milk if needed. Taste and adjust sweetness or tanginess as desired.
- Assemble Base Layer: Pour two-thirds of the filling into the prepared crust and tap the pan to release air bubbles. Set aside.
- Prepare Matcha Swirl: Add matcha powder to the remaining filling, starting with 1 1/2 tsp. Blend until smooth and taste to adjust matcha intensity. Pour the matcha filling over the base layer in a swirling motion, then swirl with a spoon or chopstick to create marbling. Tap to remove air bubbles.
- Freeze: Loosely cover the cheesecake with plastic wrap and freeze until firm, about 3-4 hours depending on the size of your dish.
- Serve: Remove from freezer 15-20 minutes before serving to allow it to soften slightly. Slice with a hot knife for clean cuts and optionally top with coconut whipped cream and fresh berries.
- Storage: Store leftover cheesecake in the freezer up to 1 month or in the refrigerator for up to 3 days, noting it will soften in the fridge.
Notes
- If coconut yogurt is unavailable, substitute 1/4 cup additional coconut milk and a little extra lemon juice for tanginess.
- Nutrition information is an estimate calculated with light coconut milk and no toppings.
- Recipe adapted from 7-Ingredient Vegan Cheesecakes.
- For more matcha recipes, try Matcha Green Smoothie Bowls, Mint Matcha Shamrock Shake, or Best Vegan Matcha Latte.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
