Description
This no-bake vegan matcha cheesecake features a crisp vegan cookie crust filled with a creamy blend of soaked cashews, pistachios, vegan cream cheese, and yogurt, all infused with earthy matcha powder. Sweetened naturally with pure maple syrup and enriched with cacao butter, this cheesecake sets in the fridge for a smooth, luscious finish, perfect for a refreshing and elegant dessert that’s entirely plant-based.
Ingredients
Crust
- 160 g vegan cookies (digestives or ginger nuts work well)
- ½ teaspoon sea salt
- 60 g vegan butter
Filling
- 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)
For Garnish (Optional)
- Vegan white chocolate
- Additional matcha powder
Instructions
- Prepare Nuts: Soak the cashews in water for at least 4 hours, rinse and drain. You can quick-soak by submerging them in boiling water for 1 hour. Soak the pistachios in water for at least 4 hours as well, then rub off the skins by hand.
- Make the Crust: Line the base of a 7 or 8-inch cake tin with parchment paper. In a food processor, add the vegan cookies and sea salt, blitz for about 30 seconds until finely ground. Add the vegan butter and blend until the mixture sticks when pressed between fingers. Press the crust mixture evenly into the bottom of the tin, compacting it firmly. Refrigerate while preparing the filling.
- Prepare the Filling: Combine soaked cashews, peeled pistachios, vegan cream cheese, vegan yogurt, maple syrup, melted cacao butter, matcha powder, vanilla bean paste, and lime juice in a high-speed blender. Blend thoroughly for several minutes until the filling is completely smooth and creamy with no lumps.
- Assemble and Chill: Pour the filling over the prepared crust in the cake tin, smoothing the surface. Refrigerate for at least 5 hours, ideally overnight, to allow the cheesecake to set firmly.
- Serve: Carefully remove the cheesecake from the tin by lifting the base. For garnish, melt vegan white chocolate and mix with matcha powder, then pour into silicone molds to set into decorative pieces. Slice the cheesecake using a hot, wet, sharp knife into portions before serving.
- Storage: Store the cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual portions in airtight containers for up to 2 months. Let frozen slices thaw at room temperature for about an hour before serving.
Notes
- Soaking nuts is essential to achieve a creamy, smooth filling texture.
- Quick-soaking is an effective shortcut if short on time.
- Removing pistachio skins improves texture and color in the filling.
- Adjust matcha powder quantity according to taste preferences for intensity.
- Use a hot wet knife to get clean cheesecake slices.
- Freezing individual slices allows for convenient portioned servings whenever desired.
- Prep Time: 10 minutes plus 4-5 hours soaking
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
