Description
This no-bake vegan matcha cheesecake combines a crunchy vegan cookie crust with a luxuriously smooth and creamy filling made from soaked cashews, pistachios, vegan cream cheese, and Greek-style yogurt. Enhanced with vibrant matcha powder and subtly sweetened with pure maple syrup, it’s a perfect guilt-free dessert for matcha lovers looking for a dairy-free gluten-friendly treat.
Ingredients
Scale
Crust
- 160 g vegan cookies (digestives or ginger nuts)
- ½ teaspoon sea salt
- 60 g vegan butter
Filling
- 130 g cashews (soaked for 4 hours or quick-soaked in boiling water for 1 hour)
- 70 g unsalted pistachios (soaked for 4 hours or quick-soaked, shells removed)
- 300 g vegan cream cheese
- 150 g vegan Greek-style yogurt (or plain soy or coconut yogurt)
- 150 ml pure maple syrup
- 50 g cacao butter (can substitute with coconut oil)
- 2 tablespoons matcha powder (adjust to taste)
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 tablespoon lime juice (or lemon juice)
Optional Garnish
- Vegan white chocolate
- Additional matcha powder
Instructions
- Prepare Ingredients: Soak the cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak them by soaking in boiling water for 1 hour. Soak the pistachios for a minimum of 4 hours or quick-soak similarly. Remove their skins by rubbing them with your hands.
- Make the Crust: Line a 7″ or 8″ cake tin with parchment paper. Place the vegan cookies and sea salt in a food processor and blitz for about 30 seconds until finely ground. Add the vegan butter and blend until the mixture sticks together when pressed between your fingers. Press this mixture evenly into the tin base and smooth with the back of a spoon. Chill in the fridge while preparing the filling.
- Prepare the Filling: Combine soaked cashews, pistachios, vegan cream cheese, vegan Greek-style yogurt, maple syrup, cacao butter, matcha powder, vanilla bean paste, and lime juice in a high-speed blender. Blend for several minutes until completely smooth and creamy without lumps. Pour the filling over the chilled crust and return to the fridge to set for at least 5 hours, or overnight for best results.
- Serve: When fully set, carefully remove the cheesecake from the tin by lifting the base. For decoration, melt vegan white chocolate and mix with a teaspoon of matcha powder; pour into silicone molds to create matcha chocolate pieces. Use a hot, wet, sharp knife to slice the cheesecake cleanly into portions before serving.
- Storage: Store the cheesecake in a sealed container in the fridge for up to 5 days. It can also be frozen in an airtight container for up to two months. For ease of serving, slice into individual portions before freezing and thaw at room temperature for about an hour prior to eating.
Notes
- Soaking nuts is essential for achieving the creamy texture needed in the filling.
- Quick soaking involves immersing nuts in boiling water for 1 hour if short on time.
- You can substitute cacao butter with coconut oil if unavailable.
- Adjust matcha powder quantity to suit your taste preferences for a stronger or milder tea flavor.
- Using vegan white chocolate combined with matcha powder adds a beautiful decorative element and extra flavor.
- Ensure to use a high-speed blender to attain a completely smooth texture in the filling.
- Press the cookie crust firmly to avoid crumbly slices.
