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Vegan Matcha Cheesecake

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


  • 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


  • 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!