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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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
