🍵✨ Vegan Matcha Cheesecake 🍰🌱
by Matcha Nude🍵✨ Vegan Matcha Cheesecake 🍰🌱
Rated 5.0 stars by 1 users
Servings
8 Slices
Prep Time
20 minutes
Cook Time
10 minutes
Cheesecake holds a special place in our hearts—it’s creamy, dreamy, and oh-so-satisfying. Inspired by warm summers in Australia and cherished family desserts, Amelia Lehmann brings us a Vegan Matcha Cheesecake that’s as vibrant as it is delicious. With a silky-smooth texture and a nutty, gluten-free crust, this recipe is a celebration of plant-based decadence.
💚 Why You’ll Love This Cheesecake:
- Plant-Based and Gluten-Free: A dessert everyone can enjoy!
- Rich and Creamy: Silky-smooth texture with no dairy in sight.
- Matcha-Powered: Packed with antioxidants and clean energy.
- Make-Ahead Friendly: Perfect for prepping in advance for gatherings.
Ingredients
- 1 cup gluten-free rolled oats
- 1/4 cup shredded coconut 🥥
- 3/4 cup almond flour (ground blanched almonds) 🌰
- 1/2 tsp cinnamon (optional: add a pinch of ground ginger)
- 1/4 tsp salt 🧂
- 1/4 cup coconut oil (melted) 🥥
- 3 tbsp maple syrup 🍁
- 1½ cups raw cashews (soaked overnight, strained) 🌰
- 1/2 can coconut milk 🥥
- 1/3 cup maple syrup 🍁
- 1/4 cup vegan yogurt 🥄
- 3 tbsp lemon juice 🍋
- 1 tsp vanilla extract 🍦
- 1/4 tsp salt 🧂
- 4 tsp Matcha Nude 🍵
For the Crust:
For the Filling:
Directions
Prepare the Crust
Preheat your oven to 340°F (170°C).
In a food processor, pulse the gluten-free rolled oats until flour-like.
Add shredded coconut, almond flour, cinnamon, and salt. Blend until combined.
In a saucepan, melt coconut oil and stir in maple syrup.
Pour the liquid mixture into the food processor and blend until a dough forms.
Bake the Crust
Line an 18cm/7-inch springform pan with parchment paper.
Press the crust dough evenly into the bottom and slightly up the sides of the pan.
Bake for 10 minutes, or until golden.
Let the crust cool completely.
Make the Filling
In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, vegan yogurt, lemon juice, vanilla extract, and salt. Blend until smooth.
Add 1 tbsp matcha powder and blend. Taste and add 1 tsp more matcha if you prefer a stronger flavor.
Assemble and Freeze
Pour the creamy matcha filling into the cooled crust
Tap the pan gently on the counter to release air bubbles.
Place in the freezer for 1–2 hours, or until firm.
Serve and Enjoy
Before serving, let the cheesecake thaw at room temperature for 15–20 minutes.
Optional: Top with fresh fruit like sliced kiwi or berries for an extra pop of color.
Recipe Note
This cheesecake isn’t just dessert—it’s a little slice of green heaven. Enjoy every bite! 🍵🍰✨
📸 Share the Matcha Love:
Tried this recipe? Snap a pic, share it on Instagram, and tag @MatchaNude. We’d love to see your creamy green creations!
🛍️ Get the Best Matcha for Your Cheesecake:
For the smoothest, most vibrant flavor, use Matcha Nude—the key to matcha perfection in every bite.