Name: Vegan Matcha No-Bake Cheesecake Recipe
Prep time: PT-494179H30M54S
Total time: 5 h 10 min
Cuisine: Vegan
Ingredients: 160 g vegan cookies (digestives or ginger nuts work well); ½ teaspoon sea salt; 60 g vegan butter; 130 g cashews (soaked for 4 hours or quick-soaked in boiling water for 1 hour); 70 g unsalted pistachios (soaked for 4 hours, skins removed); 300 g vegan cream cheese; 150 g vegan Greek-style yogurt (or plain soy or coconut yogurt); 150 ml pure maple syrup; 50 g cacao butter (can substitute with coconut oil); 2 tablespoons matcha powder (adjust to taste); 1 tablespoon vanilla bean paste (or vanilla extract); 1 tablespoon lime juice (or lemon juice); Vegan white chocolate; Additional matcha powder

Jump to Recipe· 3.9 from 70 reviews

If you have a love for creamy, rich desserts but want to keep things plant-based, this Vegan Matcha No-Bake Cheesecake Recipe is a total game-changer. Smooth, vibrantly green from matcha powder, and packed with the subtle nuttiness of cashews and pistachios, this no-bake cheesecake brings an elegant twist to your dessert table without any oven time. It’s perfect for those warm days or when you just want a fuss-free dessert that’s as stunning to look at as it is to eat. Each bite melts in your mouth with a balance of tangy, sweet, and earthy flavors that make this recipe an instant favorite for both vegans and non-vegans alike.

Ingredients You’ll Need

The image shows baking ingredients arranged on a white marbled surface. In the front there are three large white blocks of cream cheese stacked on a white plate with a thin gold rim. To the left, there is a glass bowl filled with white granulated sugar. Nearby, two brown eggs rest side by side on the surface, next to a small glass bowl holding two bright yellow egg yolks. Above these, a stick of pale yellow butter sits unopened, next to a stack of light brown rectangular graham crackers. On the right side, a larger glass bowl contains smooth cream, followed by a small glass bowl with white flour, and another small bowl with finely ground green powder. A folded kitchen towel with a floral pattern is partly visible at the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Let’s keep it simple but special. These ingredients each play a crucial role in creating the perfect creamy texture, vibrant color, and delightful flavor that make this cheesecake unforgettable.

Vegan cookies (160 g): The crunchy base that adds perfect texture—digestives or ginger nuts work wonderfully.
Sea salt (½ teaspoon): Just a pinch to balance and enhance all the flavors.
Vegan butter (60 g): Helps bind the crust while giving it a buttery richness.
Cashews (130 g): Soaked and blended for that luscious creamy filling texture.
Pistachios (70 g): Adds a subtle nutty depth and natural color contrast; soaking softens them nicely.
Vegan cream cheese (300 g): The heart of the cheesecake, offering tang and creaminess.
Vegan Greek-style yogurt (150 g): Adds lightness and a hint of tang; soy or coconut yogurt works great too.
Pure maple syrup (150 ml): The natural sweetener that rounds everything out beautifully.
Cacao butter (50 g): Or coconut oil as a substitute, adds smoothness and helps with setting.
Matcha powder (2 tablespoons): The star of the show, infusing that vibrant green color and earthy flavor.
Vanilla bean paste (1 tablespoon): Deepens the flavor with its rich, aromatic notes.
Lime juice (1 tablespoon): Adds brightness and a fresh zing to balance the sweetness.
Vegan white chocolate and more matcha powder (optional): Lovely for garnish to take your presentation to the next level.

How to Make Vegan Matcha No-Bake Cheesecake Recipe

Step 1: Prep the Nuts

Start by soaking your cashews and pistachios for at least four hours; this softens them to blend into a creamy texture. If you’re short on time, a quick soak with boiling water for an hour works just as well. After soaking, remove the pistachio skins by simply rubbing them with your hands—this step lightens their flavor and texture.

Step 2: Create the Crust

Line your cake tin (7 or 8 inches with a removable base) with parchment paper to ensure easy removal later. Blitz the vegan cookies and sea salt in your food processor until finely ground, then add the vegan butter and pulse again until the mixture holds together like damp sand. Press this crust evenly into the bottom of your tin, compacting firmly for that perfect crunchy bite beneath the creamy topping. Pop the crust into the fridge to chill while you work on the filling.

Step 3: Blend the Filling

Into a high-speed blender, toss all your filling ingredients: soaked cashews, pistachios, vegan cream cheese, vegan yogurt, maple syrup, cacao butter, matcha powder, vanilla paste, and lime juice. Blend them for several minutes until the mixture is completely smooth and velvety, with no lumps in sight. Pour this luscious mixture over the chilled crust, smoothing out the top before back in the fridge it goes to set for at least five hours—or overnight if you can wait that long, which I totally recommend.

Step 4: Serving Prep

Once your cheesecake has set, carefully lift it out by the base to avoid any cracks or messes. For a dazzling finish, melt some vegan white chocolate and blend in a teaspoon of matcha powder; pour this mixture into silicone molds or drizzle over the top for a gorgeous, artistic touch. When ready to slice, warm your knife with hot water and dry it quickly before making clean, precise cuts so each slice looks as good as it tastes.

How to Serve Vegan Matcha No-Bake Cheesecake Recipe

A slice of green matcha cheesecake with two smooth, even layers sits on a white marbled surface; the bottom layer is a light brown crumbly crust, and the top larger green layer is creamy and firm, topped with a square of green matcha chocolate sprinkled with some crumbs. The rest of the cheesecake is visible in the background, showing the same smooth green top layer and crumb crust, partially sliced. A silver spoon with a small piece of the cheesecake rests in the front right corner on the white marbled surface. Some green matcha powder and fresh mint leaves are scattered lightly around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep your garnishes thoughtful to complement the cheesecake’s flavor without overpowering it. A sprinkle of extra matcha powder adds vibrancy, while vegan white chocolate shards lend a creamy sweetness. Edible flowers or crushed pistachios also add a lovely texture and visual appeal that makes each slice feel like a special occasion.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries or strawberries for a tart contrast. A dollop of coconut whipped cream or a drizzle of berry coulis can also elevate your serving experience, adding layers of flavor that keep every bite fresh and exciting.

Creative Ways to Present

Think beyond the classic slice! Mini cheesecakes in jars with alternating layers of crust and filling make adorable individual servings perfect for parties. Or create a vibrant dessert platter with cheesecake squares, garnishes, and fresh fruit arranged artfully, making your Vegan Matcha No-Bake Cheesecake Recipe the star of any gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough to have leftovers, store them in an airtight container in the fridge for up to five days. The cheesecake holds its flavor and texture beautifully, allowing you to enjoy this treat over several days without a hint of dryness or flavor loss.

Freezing

This cheesecake freezes wonderfully. I recommend slicing it into individual portions before freezing so you can thaw only what you need. Seal your portions tightly in plastic wrap and place them in an airtight container for up to two months. When ready to enjoy, simply thaw at room temperature for about an hour.

Reheating

Since it’s a no-bake cheesecake, reheating is not necessary nor recommended. Instead, let frozen slices sit at room temperature to come back to their perfect creamy consistency smoothly, ensuring every bite is just as delightful as the first.

FAQs

Can I substitute pistachios with another nut?

Absolutely! Almonds or macadamias make lovely substitutions if you’re not a fan of pistachios or have allergies. Just soak them the same way to achieve the perfect creamy texture for the filling.

Is matcha powder difficult to find?

Not at all! Matcha powder is now widely available in grocery stores, health food shops, or online. Make sure you choose a high-quality culinary-grade matcha for the best flavor and vibrant green color in your cheesecake.

Can I use other sweeteners instead of maple syrup?

Yes, you can substitute maple syrup with agave nectar, brown rice syrup, or even a mild date syrup. Just keep the quantities similar to maintain the right sweetness and consistency.

Do I need special equipment to make this cheesecake?

A high-speed blender or a powerful food processor is essential for blending the nuts and filling ingredients into a smooth, creamy texture. A cake tin with a removable base makes serving easier but is not mandatory—you can also use a springform pan.

How do I adjust the matcha amount if I want a stronger flavor?

Feel free to add more matcha powder to your taste, but start gradually. Adding an extra half teaspoon at a time helps you find the perfect balance without turning the cheesecake too bitter or overpowering the other flavors.

Final Thoughts

This Vegan Matcha No-Bake Cheesecake Recipe is such a joyful culinary adventure that you’ll want to keep it in your dessert rotation forever. It’s vibrant, creamy, and surprisingly simple to make, all while feeling decadent and impressive. Whether for a special occasion or a cozy treat at home, this cheesecake will bring smiles and compliments around your table every time. Give it a try—you won’t regret inviting this refreshing and beautiful dessert into your kitchen!

Vegan Matcha No-Bake Cheesecake Recipe

Ingredients You’ll Need