Description
This Vegan Matcha Swirl Cheesecake is a creamy, plant-based dessert made with soaked cashews, coconut milk, and a date-walnut crust, swirled with vibrant matcha green tea powder for a unique flavor and beautiful presentation. Perfect for a dairy-free, gluten-free treat that combines indulgence with wholesome ingredients.
Ingredients
Scale
Crust
- 1 cup packed medjool dates (pitted, about 22 dates or 275 g)
- 1 1/2 cups raw walnuts (or substitute raw almonds)
- 1 pinch sea salt
Filling
- 1 1/2 cups raw cashews (soaked overnight or 1 hour in very hot water)
- 1 tsp vanilla extract (optional)
- 3 tbsp lemon juice (from 1 medium lemon)
- 1/4 cup canned light coconut milk (or full-fat coconut milk)
- 1/4 cup melted coconut oil (or substitute 1/4 cup more coconut yogurt or coconut milk, less creamy)
- 1/2 cup maple syrup (or agave syrup)
- 1/4 cup coconut yogurt (DIY or store-bought vegan yogurt)
- 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 overnight. Drain well and set aside.
- Prepare Crust: Add dates to a food processor and blend until they form small bits and a sticky ball. Remove and set aside. Add walnuts and sea salt to the processor and pulse into a coarse meal. Add the dates back in and blend until a loose dough forms that sticks together when pressed. Add more dates if too dry or walnuts if too wet.
- Form Crust: Line a 7-inch springform pan or similar with parchment paper. Press crust mixture evenly into the pan, using fingers and a flat-edged glass lined with parchment paper to firmly pack the crust and push some up the sides. Place in freezer to firm up.
- Make Filling Base: Add soaked cashews, vanilla extract (optional), lemon juice, coconut milk, melted coconut oil, maple syrup, coconut yogurt, and sea salt to a high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add more coconut milk if blending is difficult. Taste and adjust sweetness or tartness if desired.
- Assemble Base Layer: Pour about two-thirds of the filling into the crust. Tap pan on the counter to release air bubbles. Set aside.
- Prepare Matcha Swirl: Add matcha powder to the remaining filling portion and blend until smooth. Taste and add up to 2 tsp total if desired to avoid bitterness. Pour matcha filling over the base in a swirling motion, then gently create swirls using a spoon or chopstick. Tap to release air bubbles.
- Freeze Cheesecake: Cover loosely with plastic wrap and freeze for 3 to 4 hours until firm to the touch.
- Serve: Remove from freezer and allow cheesecake to soften for 15 to 20 minutes before slicing with a hot knife. Optionally top with coconut whipped cream and fresh berries. Enjoy!
- Storage: Keep leftovers in the freezer for up to 1 month or the refrigerator for up to 3 days (refrigerated cheesecake will be soft).
Notes
- If you don’t have coconut yogurt, substitute with 1/4 cup more coconut milk and a bit more lemon juice.
- Nutrition information is an estimate based on using light coconut milk and no additional toppings.
- Adapted from a 7-Ingredient Vegan Cheesecakes recipe.
- For best texture, freeze and only thaw for about 15-20 minutes before serving.
- Matcha powder can be bitter if used in excess; start with 1 1/2 tsp and adjust to taste.
- Use a hot knife for cleaner slices of the cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
