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Home » Desserts » Vegan Matcha Cheesecake

Vegan Matcha Cheesecake

Last updated on January 27, 2021 By Crazy Vegan 50 Comments

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Vegan Matcha Cheesecake - shortbread base and creamy matcha cheesecake topping. #missmatchatea #cheesecake #cashews #vegan #shortbread #foodporn #dessert #dairyfree #greentea #veganrecipeMatcha is one of my favorite flavors when it comes to dessert, whatever it may be – a roulade, a frap, a pudding or a cheesecake, which happens to be what today’s post is about. Matcha, or Green Tea as my pale skinned brothers would know it as, has been consumed in Japan for fu*king ages due to its high antioxidant levels and weight loss/cholesterol lowing properties. More reason to stuff our faces with cheesecake! Yay!

Vegan Matcha Cheesecake - shortbread base and creamy matcha cheesecake topping. #missmatchatea #cheesecake #cashews #vegan #shortbread #foodporn #dessert #dairyfree #greentea #veganrecipeFor today’s Matcha Cheesecake recipe, I utilized Miss Matcha Green Tea powder which I stumbled across on the internet a couple of weeks ago. I usually just buy regular Matcha from Asian stores, but Miss Matcha tickled my fancy with their Ceremonial Grade Matcha made from stone ground green tea leaves that is packed with 137 times the antioxidants of regular green tea. YAS. I highly recommend trying them out, because the taste of their Matcha is noticeably superior and made me sh*t my pants in tastebud excitement. Oops. TMI.

Vegan Matcha Cheesecake - shortbread base and creamy matcha cheesecake topping. #missmatchatea #cheesecake #cashews #vegan #shortbread #foodporn #dessert #dairyfree #greentea #veganrecipeI started off my Matcha Cheesecake with a simple-as Vegan Shortbread base, a nice change from the usual Date/Nut base which you’ll find in many raw cheesecake recipes. The actual “cheesecake” mixture is a simple combination of Vegan Cream Cheese, Soaked Cashews, Agave, Vanilla Extract, Coconut Oil and of course, Matcha. Lots of Matcha. So much of the stuff that my pee turned green. Kidding.

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    Vegan Matcha Cheesecake - shortbread base and creamy matcha cheesecake topping. #missmatchatea #cheesecake #cashews #vegan #shortbread #foodporn #dessert #dairyfree #greentea #veganrecipeThe final result? A delicious, creamy, (green), cruelty free Matcha Cheesecake that you don’t have to feel guilty about shoving down your gob. Unless you eat the entire thing, then yeah, feel really guilty and go for a run after. Grin.

    Vegan Matcha Cheesecake - shortbread base and creamy matcha cheesecake topping. #missmatchatea #cheesecake #cashews #vegan #shortbread #foodporn #dessert #dairyfree #greentea #veganrecipeIf you’re interested in purchasing Miss Matcha for yourself, head over to their website. They sell 2 week/4 week/2 month supplies that come in cute little sachets which you can pop in your purse and bring around with you to work/school/your night time brothel job. I bought the 4 week supply and am still going through my stash. Or perhaps I could just become a dealer? Hmmm…career change?

    So, friends, haters and lovers, scroll down for my Vegan Matcha Cheesecake recipe. Don’t forget to leave me a comment too. Drop it like it’s hot.

    Vegan Matcha Cheesecake

    Crazy Vegan Kitchen
    Creamy Matcha Cheesecake on a Vegan shortbread base.
    5 from 1 vote
    Print Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Servings 8 -10

    Ingredients
      

    • Shortbread Base:
    • 1/4 cup Vegan Butter
    • 1/8 teaspoon Pink Salt
    • 2 tablespoons Sugar
    • 1/4 teaspoon Vanilla Extract
    • 1/2 cup Plain Flour
    • Matcha Cheesecake Topping:
    • 1 7 oz container Vegan Cream Cheese
    • 1 cup Raw Cashews soaked overnight in water and then drained
    • 1/3 cup Agave Nectar
    • 1/3 cup Melted Coconut Oil
    • 1/2 cup Almond/Soy Milk
    • 1/8 teaspoon Pink Salt
    • 1 teaspoon Vanilla Extract
    • 1-2 tablespoons b][Miss Matcha Green Tea Powder[/b] I used 2, but it depends on how strong you want your cake to be
    • Raspberries and extra Matcha to serve

    Instructions
     

    • Shortbread Base: Preheat oven to 175 degrees Celsius. Line a 6 inch springform tin with baking paper on the bottom. Set aside.
    • In a bowl, combine Vegan Butter, Salt, Sugar, Vanilla and Flour. Using your fingertips only, cut/rub the butter into the flour until you end up with a sandy textured crumble. Press onto the base of your lined cake tin and bake for 18-20 minutes. Remove from oven and let cool.
    • Matcha Cheesecake Filling: In a high powered blender, blend Vegan Cream Cheese, Soaked Cashews, Agave, Coconut Oil, Almond/Soy Milk, Salt, Vanilla and Matcha. Blend on high till completely smooth.
    • Once smooth, pour into cake tin and level out by shaking the tin or using a spatula to smoothen the top. Pop into the freezer for at least 4 hours, and then thaw for a few minutes before eating.
    • Top with raspberries and extra match when serving.
    • Storage: For a softer set cake, store in the refrigerator. For a firmer cheesecake, store in the freezer and let thaw a few minutes before consuming.
    Tried this recipe?Let us know how it was!

    Vegan Matcha Cheesecake - shortbread base and creamy matcha cheesecake topping. #missmatchatea #cheesecake #cashews #vegan #shortbread #foodporn #dessert #dairyfree #greentea #veganrecipe

     

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      Comments

      1. Tonya says

        at

        Do the cashews need to be dried after soaking all night or drained and thrown right into the blender with other ingredients? Very new to vegan food making so some if this technical stuff still leaves me confused. I'm making this for a friend dinner!
        Reply
        • Amrita says

          at

          Hi Tonya, no you do not need to dry them :) The purpose of soaking them is to soften them and make them easier to digest! Just drain them and blend them straight!
          Reply
      2. Aprilsapirate says

        at

        Hello, I just made this recipe for Thanksgiving and I wanted to comment that my cheese cake was much greener than the one you pictured, I went with the 2 Table spoons of matcha because I also love it but I am wondering if it may be a type-o? Maybe it should say 2 teaspoons? Either way thank you for posting your creations!
        Reply
        • Amrita says

          at

          Hey April, I definitely used 2 tablespoons :) Your matcha powder could differ slightly from mine, as mine was not very intense. Different brands may require slightly less, but thanks for letting me know! :)
          Reply
        • Alisa says

          at

          I tried your recipe and everyone loved it ! Thanks so much
          Reply
          • Amrita says

            at

            Alisa, thank you so much for the feedback, so glad everyone enjoyed it!
            Reply
            • Sarah says

              at

              Will it melt at room temperature if left out for few hours ? If yes can you give me an option that is OK to leave out :)
              Reply
              • Amrita says

                at

                Hey Sarah, I haven't actually kept it out for that long but my assumption is it will melt, you can try using cocoa butter instead of coconut oil if you need to keep it out longer, but your best bet is to perhaps keep it frozen and then take it out and let it sit there for an hour or so! Hope this helps a little :)
                Reply
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      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


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