No-Bake Matcha Cheesecake – Running on Real Food

    This no-bake matcha green tea cheesecake is easy to make with simple ingredients and makes a stunning dessert for any special occasion.

    If you’re a matcha lover or may have some matcha lying around and aren’t a big matcha drinker, this is such a fun way to use it!

    This matcha cheesecake is gorgeous, delicious, lightly sweetened with a hint of earthy matcha flavour. It’s like a matcha latte in cheesecake form!

    Enjoy this beautiful dessert for a special occasion or store in the freezer so you can pull a slice or two anytime you need one.

    Recipe Features

    • Dietary Features: Vegan (dairy-free, eggless) and gluten-free.
    • Stunning green colour perfect for holidays like Christmas and Easter.
    • No finicky baking required!
    • Easy to make with less than 10 simple ingredients.

    Ingredient Notes

    Visual list of ingredients needed for making a no-bake vegan matcha cheesecake recipe. Each ingredient is labelled with text.

    Complete list of ingredients with amounts and instructions is located in the recipe card below.

    • Almond Flour: The crust is made from almond flour but you can substitute finely ground almonds or even all pecans. See below for alternative crust options.
    • Pecans: Use plain, raw pecans with no added oil or salt.
    • Maple Syrup: You’ll need this for the crust and the filling. It can be substituted with agave syrup.
    • Vanilla: Optional but adds a nice flavour to the crust and filling.
    • Cashews: You’ll need raw cashews with no added oil or salt and they’ll need to be soaked. We’ll cover more on soaking below.
    • Coconut Oil: This is used to make the cheesecake firm. You could substitute it with cacao butter but cacao adds a specific flavour (bitter chocolate).
    • Coconut Cream: I suggest store-bought canned coconut cream but you can also make coconut cream using full-fat coconut milk. If you’re in a pinch you can use full-fat coconut milk as long as it’s thick and smooth.
    • Lemon Juice: Adds that tangy cheesecake flavour.
    • Matcha Powder: You can use ceremonial or culinary grade matcha but you’ll get the best colour with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.
    • Soy Lecithin: Totally optional but lends to a creamier final consistency. Liquid or powder works. You can buy this online or in well-stocked grocery stores.

    Quick Tip: For alternative crust options, you can use this simple date and walnut crust or this almond, date and coconut crust. For you a chocolate crust, you could use the crust form this peanut butter pie recipe.

    Step-by-Step Instructions

    Before You Start: Soak the cashews for at least 6 hours up to overnight. Overnight is best for the smoothest, creamiest cheesecake. If you can’t find store-bought coconut cream, you’ll also want to place 2 cans of full-fat coconut milk in the fridge overnight.

    Step 1: Add the ingredients for the curst to a food processor and blend into a mouldable dough. You should be able to squeeze it together between your fingers.

    Blended crust for a no-bake cheesecake in a food processor. Other ingredients are show in bowls sitting around the food processor.

    Step 2: Press the dough into an 8 or 9-inch springform pan until you have a firm, even surface.

    Raw cheesecake crust pressed into a springform pan.

    Step 3: Add the drained cashews to a high-speed blender with the rest of the filling ingredients and blend into a very smooth consistency.

    Smooth, creamy cheesecake filling in a blender.

    Step 4: Pour the cream over the crust in the pan, using a spatula to smooth it out if needed. Place the whole pan in the freezer for 2 hours up to overnight.

    Raw no-bake matcha cheesecake in a round springform. A hand is holding the edge of the pan.

    Step 5: When you’re ready to serve, pull it from the freezer and let it thaw at room temperature for 5-10 minutes or in the fridge for 30-60 minutes.

    For a pretty effect, you can sprinkle a little matcha powder on top if you like, then slice and enjoy your beautiful cheesecake!

    Raw no-bake matcha cheesecake topped with matcha powder and raspberries on a plate.

    Notes & Tips

    • If you can find some vegan white chocolate that would be amazing for drizzling over before serving.
    • Crushed macadamia nuts or shredded coconut would also make a pretty topping.
    • Instead of a large cheesecake, you can make mini tarts in a muffin pan.
    Slice of vegan no-bake matcha cheesecake on a plate with a fork resting on it.


    Do I have to soak the cashews?

    For best results, yes I would recommend at least some kind of soaking and if you don’t have a high-speed blender, I’d suggest soaking them overnight.

    If you have a couple hours, place the cashews in a bowl and pour boiling water over them and soak for 1-2 hours. If you don’t have time and want to make the cheesecake right away, boil the cashews in a small pot of water for 8-10 minutes then strain, rinse in cold water and proceed with the recipe.

    What if I don’t have coconut cream?

    Canned coconut cream is fairly common in grocery stores but if you can’t find any, place 2 cans of good quality full-fat coconut milk in the fridge overnight.

    When you’re ready to make the cake, open the cans and carefully scoop the thick coconut cream off the top, leaving the coconut water behind. You should get about 1/2 cup of coconut cream per can. Reserve the coconut water for smoothies, curries or freeze in an ice cube tray to add to smoothies.

    What is soy lecithin?

    Soy lecithin is a food additive used as an emulsifier, meaning it helps ingredients stay combined rather than separate (think oil and water). It also helps to thicken and stabilize.

    It’s optional and I’ve made many no-bake cheesecakes without it but you do get a smoother, creamier result, more like a traditional baked cheesecake if you use it.

    You can purchase a small bag of soy lecithin here or liquid lecithin here if you’d like to try it.

    Slice of no-bake vegan cheesecake on a plate. The cheesecake has a bite taken out of it.


    • The cheesecake must be stored in the freezer.
    • Freeze it whole or in individual slices in an airtight container for up to 3 months. If storing for a longer period of time, you can wrap it if you like to help prevent freezer burn.
    • When you’re ready to enjoy, thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.




    For the Crust

    For the Cream Filling


    1. Soak Cashews: Soak the cashews for at least 6 hours up to overnight in a bowl of water. When you’re ready to make the cake drain and rinse.
    2. Make Crust: Add the ingredients for the crust to a food processor and blend into a moldable dough. Use your hands to firmly press the dough into an 8-inch springform pan until you have a smooth, even layer.
    3. Blend Filling: Add the drained cashews to a high-speed blender with the rest of the cream ingredients and blend into a very smooth consistency.
    4. Add Filling to Crust: Pour the cream over the crust in the pan. Smooth with a spatula if needed.
    5. Freeze: Place the cake in the freezer for 2 hours up to overnight.
    6. Serve: Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.


    • Serving Size: 1 slice
    • Calories: 549
    • Sodium: 12 mg
    • Fat: 40 g
    • Carbohydrates: 34 g
    • Fiber: 3 g
    • Protein: 8 g

    Keywords: matcha cheesecake, no-bake matcha cheesecake

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