Vegan Matcha Swirl Cheesecake Recipe

ByTaylor
Jump to Recipe· 4.9 from 5 reviews

If you’re on the lookout for a dessert that’s as stunning as it is delicious, then get ready to dive into this fan-freaking-tastic Vegan Matcha Swirl Cheesecake Recipe. Imagine a creamy, dreamy cheesecake with that subtle grassy, slightly sweet matcha kick swirling through every bite—made entirely plant-based and easy enough to whip up at home. Trust me, once you try this, it becomes an instant favorite for brunch, celebrations, or just because you deserve something special today.

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Why This Recipe Works

  • Deliciously Creamy Texture: Cashews and coconut combine to give richness that rivals traditional cheesecake.
  • Natural Sweetness: Medjool dates in the crust and maple syrup in the filling add deep, balanced sweetness without refined sugars.
  • Striking Matcha Swirl: The vibrant green matcha ensures your cheesecake looks as incredible as it tastes.
  • Simple and Accessible Ingredients: Easily found pantry staples make this recipe approachable for home bakers of all skill levels.
Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, healthy matcha recipes, vegan cheesecake ideas - A thick pie with three clear layers sits on a white cake stand over a blue cloth on a white marbled surface. The bottom layer is a rough-textured crust in warm brown color that rises high up the sides. The middle layer is a smooth creamy white filling, and the top layer is a light green color with a soft swirl pattern blending into the white below. A slice of pie is being lifted with an old silver pie server, showing the clean edges and dense texture of each layer. A small white bowl with bright green powder and another bowl with dark brown pieces sit to the right. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Vegan Matcha Swirl Cheesecake Recipe lies in its thoughtfully chosen ingredients that blend lush creaminess, refreshing tang, and earthy matcha flavor. The crust’s natural sweetness pairs perfectly with the zesty filling for a balanced, satisfying bite every time. Let me walk you through what each player does in this recipe.

Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, healthy matcha recipes, vegan cheesecake ideas - Flat lay of raw whole cashews in a simple white ceramic bowl, a small white bowl filled with light green matcha powder, medjool dates arranged loosely next to the bowls, whole raw walnuts scattered neatly, a medium bright yellow lemon cut in half showing juicy flesh, a small white bowl filled with creamy white coconut yogurt, another small white bowl with smooth golden melted coconut oil, a small white bowl holding amber maple syrup, a small white bowl with pure white sea salt crystals, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raw cashews: Soaked until soft, these give the filling an irresistibly creamy, cheese-like texture.
  • Medjool dates: Naturally sticky and sweet, perfect for holding the crust together without added sugars.
  • Raw walnuts: Provide a rustic, slightly bitter counterpoint to the sweetness, plus texture in the crust.
  • Coconut milk (light or full-fat): Adds smoothness and richness to the cheesecake base.
  • Coconut yogurt: Brings tang and a subtle thickness to help achieve that classic cheesecake tang.
  • Coconut oil: Helps the filling set up firmly without sacrificing creaminess or flavor.
  • Maple syrup: A deep, natural sweetener that balances the lemon and matcha’s brightness.
  • Fresh lemon juice: Adds fresh acidity that brightens the whole dessert, cutting through the richness.
  • Matcha powder: The star of the show — only a little goes a long way to infuse the cheesecake with earthy sweetness and vibrant color.
  • Sea salt: Enhances flavors and brings balance to every bite.
  • Vanilla extract (optional): Adds warmth and depth to the filling for those who want an extra flavor layer.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Vegan Matcha Swirl Cheesecake Recipe is how easy it is to adjust to your palate. I like mine a bit tangier, so I sometimes add an extra squeeze of lemon juice, but you might prefer a sweeter or more pronounced matcha taste – totally up to you!

  • More or less matcha: I started with 1 1/2 teaspoons of matcha, but if you want a bolder green tea flavor, feel free to push it to 2 teaspoons. Just know too much can get bitter.
  • Sweetness levels: If you prefer a tarter cheesecake, reduce the maple syrup. I’ve found 1/2 cup hits a nice balance, but adjust as needed!
  • Crust nuts: Walnuts are my go-to, but almonds also work beautifully. I’ve even combined the two for extra texture.
  • Dairy-free options: Coconut yogurt is perfect here, but if you don’t have it, more coconut milk with a splash of lemon juice can do the trick.

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

Step 1: Soak Your Cashews to Perfect Creaminess

I always soak my cashews in very hot water for about an hour — it speeds things up compared to overnight soaking. This step is non-negotiable because those soft cashews create the silkiest, most luscious base for the cheesecake. Make sure to drain them well so your filling doesn’t turn out too watery.

Step 2: Whip Up the Date & Nut Crust

Throw your pitted medjool dates into your food processor and pulse until they form a sticky ball, then add walnuts and a pinch of salt to break down into a meal. I like to drop a few more dates if the dough feels dry or a touch more walnuts if it’s too wet — it should hold together when squeezed between your fingers. Press the crust mixture firmly into your pan, lining the sides a bit for that classic cheesecake edge, then pop it into the freezer for about 20 minutes to firm up.

Step 3: Blend the Filling Until Silky Smooth

Now here’s where the magic happens. Combine soaked cashews, vanilla (if using), lemon juice, coconut milk, melted coconut oil, maple syrup, coconut yogurt, and salt in your high-speed blender. Blend until ultra smooth—you may need to scrape down the sides a few times. If the mix feels too thick, add a splash more coconut milk. Taste your creation and tweak the sweetness or tang accordingly.

Step 4: Create That Gorgeous Matcha Swirl

Pour about two-thirds of the filling into your prepared crust and gently tap the pan on the counter to get rid of air bubbles. To the remaining filling, add your matcha powder and blend again until smooth. Pour the green matcha batter atop the plain filling, then swirl gently with a spoon or chopstick to create those dreamy green waves. Tap again to settle.

Step 5: Freeze and Then Savor

Cover loosely with plastic wrap and freeze for 3-4 hours until firm. When ready to enjoy, let your cheesecake sit at room temperature for 15-20 minutes to soften slightly, then slice with a warm knife for clean cuts. Adding a dollop of coconut whipped cream and some fresh berries? Absolutely yes.

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Pro Tips for Making Vegan Matcha Swirl Cheesecake Recipe

  • Soak Cashews Thoroughly: Don’t rush this step — soft cashews equal smooth, creamy filling without lumps.
  • Adjust Matcha Gradually: Start with less than you think you need; matcha can get bitter if you overdo it.
  • Use a Warm Knife to Slice: Running your knife under hot water and wiping it dry helps achieve neat slices every time.
  • Don’t Skip the Freezing Chill Time: The cheesecake needs time to set properly for the best texture—patience pays off!

How to Serve Vegan Matcha Swirl Cheesecake Recipe

Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, healthy matcha recipes, vegan cheesecake ideas - Three triangular slices of cake sit on small pieces of parchment paper on a white marbled surface. Each slice has two visible layers: a bottom crust that is thick, brown, and nutty in texture, and a top creamy layer in light green with swirls of pale cream around the edges. A silver fork is placed above one slice, and to the right, a white bowl holds a wooden spoon resting in bright green powder. Nearby, another small white bowl contains several shiny dark brown dates. The edge of a white plate with another piece of the cake is partially visible in the bottom right corner with a dark textured cloth beneath it. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this cheesecake with a fluff of homemade coconut whipped cream because it adds a light, airy contrast. Fresh raspberries or sliced strawberries also brighten it up with a burst of color and juicy freshness that complements the earthiness of matcha perfectly.

Side Dishes

This cheesecake is a fabulous centerpiece, so I usually serve it after a light, refreshing meal like citrus and avocado salad or some ginger-infused green tea. It feels like a complete experience without weighing you down.

Creative Ways to Present

If I’m making this for guests, I sometimes prepare mini individual cheesecakes in small jars or ramekins with the swirl on top. It’s a fun twist and makes the moments extra special. You could also decorate the top with edible flowers or a dusting of extra matcha for a professional touch.

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in the freezer is best for keeping that perfect texture intact. If you keep it in the fridge, it softens quite a bit but still tastes great; just be gentle when slicing. Before serving, I always set it out for about 15-20 minutes to allow it to soften to just the right consistency.

Freezing

This cheesecake freezes like a dream! I portion it before freezing to make it easy to grab a slice or two. Wrapped tightly in plastic wrap and stored in an airtight container, it keeps well for up to a month without losing any flavor or texture.

Reheating

No reheating needed here—just thaw your desired serving in the fridge or on the counter for about 20 minutes and enjoy the creamy texture. A quick warm knife always helps with clean slices, too.

FAQs

  1. Can I use other nuts instead of cashews for the filling?

    Cashews are preferred because of their mild flavor and creamy texture when blended. Other nuts like almonds or macadamias might be harder to blend smoothly and could alter the flavor. If you’re nut-free, try experimenting with soaked sunflower seeds but expect a different texture and taste.

  2. What if I don’t have coconut yogurt?

    If coconut yogurt isn’t on hand, substitute with 1/4 cup more coconut milk plus an extra splash of lemon juice to maintain the right tang and creaminess. It might not be as thick but the flavor will still shine.

  3. How do I prevent my cheesecake from tasting too bitter?

    Matcha can be quite strong and bitter if overused. Stick to the suggested 1 1/2 teaspoons and taste as you go. Adding a bit more sweetener or lemon juice can also balance any bitterness.

  4. Can I make this cheesecake without a food processor?

    A high-speed blender is best for the filling to get that ultra smooth texture. For the crust, a food processor makes it easy but you could chop nuts and dates finely by hand, though it will take extra effort and the texture might be less uniform.

Final Thoughts

This Vegan Matcha Swirl Cheesecake Recipe has become one of my go-to desserts for both everyday treats and special occasions. It’s that kind of recipe that gets compliments without fussing over complicated steps or hard-to-find ingredients. If you love a balance of creamy sweetness with a hint of earthy green tea, you’re going to adore this. Try it out, make it your own, and watch friends and family swoon – you’ve got a winner on your hands.

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Vegan Matcha Swirl Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 5 reviews
  • Author: Taylor
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 4 hours
  • Total Time: 5 hours 30 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

This Vegan Matcha Swirl Cheesecake is a creamy, dairy-free dessert made from soaked cashews, coconut milk, and yogurt, sweetened with maple syrup, and beautifully swirled with matcha green tea powder. The crust features a blend of medjool dates and walnuts for a naturally sweet, nutty base. Perfect for a healthy yet indulgent treat that’s refined sugar-free and plant-based.

Ingredients

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

Filling

  • 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
  • 1 tsp vanilla extract (optional)
  • 1 medium lemon, juiced (~3 Tbsp or 45 ml)
  • 1/4 cup canned light coconut milk (or substitute full-fat coconut milk)
  • 1/4 scant cup melted coconut oil (can substitute with 1/4 cup more coconut yogurt or coconut milk for less oil)
  • 1/2 cup maple syrup (or sub agave; use less for a more tart cheesecake)
  • 1/4 cup coconut yogurt (DIY or store-bought vegan yogurt, e.g., Coyo!)
  • 1/4 tsp sea salt
  • 1 1/2 to 2 tsp matcha green tea powder

Instructions

  1. Soak Cashews: Add cashews to a bowl, cover with very hot water, and let soak for 1 hour, or cover with cool water and soak for 6-8 hours or overnight. Drain well and set aside.
  2. Prepare Crust Mixture: Add dates to a food processor and blend until small bits remain and the mixture forms a ball. Remove and set aside. Then add walnuts and salt and process into a meal. Add the dates back in and blend until a loose dough forms that sticks together when squeezed. Adjust moisture by adding more dates if too dry or more walnuts if too wet.
  3. Form Crust: Line a standard pie dish, round cake dish, or 7-inch springform pan with parchment paper. Press the crust mixture evenly into the pan with your fingers, using a flat-edged glass lined with parchment paper to pack it down firmly, pushing some crust up the sides. Freeze to firm up.
  4. Blend Filling Base: Add all filling ingredients except matcha (cashews, vanilla, lemon juice, coconut milk, melted coconut oil, maple syrup, coconut yogurt, and salt) to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. Add more coconut milk if needed to aid blending. Taste and adjust sweetness or tang with more maple syrup, lemon juice, or coconut yogurt.
  5. Assemble First Layer: Pour about two-thirds of the filling into the crust and tap the pan several times to release air bubbles. Set aside.
  6. Prepare Matcha Swirl: Add matcha powder to the remaining filling starting with 1 1/2 tsp; blend until smooth. Taste and add more matcha if desired, but avoid bitterness. Pour matcha filling over the first layer in a swirling motion and swirl gently with a spoon or chopstick to create decorative swirls. Tap pan to release air bubbles.
  7. Freeze Cheesecake: Cover loosely with plastic wrap and freeze until firm, about 3-4 hours depending on dish size. It should feel firm to the touch when set.
  8. Serve: Remove from freezer and let soften for 15-20 minutes. Slice using a hot knife for neat slices. Optionally top with coconut whipped cream and fresh berries. Enjoy!
  9. Store: Keep cheesecake in the freezer up to 1 month. If refrigerated, consume within 3 days but note it will be quite soft. For best texture, thaw 15-20 minutes before serving.

Notes

  • If you don’t have coconut yogurt, substitute with 1/4 cup more coconut milk and a bit more lemon juice to maintain creaminess and tartness.
  • Nutrition information is a rough estimate calculated with light coconut milk and without additional toppings.
  • This recipe is adapted from the original 7-Ingredient Vegan Cheesecakes recipe.
  • For more matcha recipes, see Matcha Green Smoothie Bowls, Mint Matcha Shamrock Shake, and Best Vegan Matcha Latte.
  • Pressing the crust firmly and freezing before adding filling helps prevent a soggy base.
  • Use a hot knife (dip in hot water between cuts) for clean slices.

Nutrition

  • Serving Size: 1 slice
  • Calories: 270 kcal
  • Sugar: 16 g
  • Sodium: 70 mg
  • Fat: 18 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 0 mg

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