Try it and let me know what you think.
Vegan No Bake Matcha Cheesecake, from Running on Real Food
If you’re a matcha-lover or have some matcha powder you don’t know what to do with, this matcha cheesecake is such a fun way to use it! You can use ceremonial or culinary grade matcha but you’ll get the best color with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.
This simple cake is gorgeous, perfectly zesty, and lightly sweetened with a hint of earthy matcha flavor. It’s like a matcha latte in cheesecake form!
Enjoy this beautiful dessert for a special occasion this holiday season or–let’s be honest– store it in the freezer so you can pull a slice or two anytime you need one!
For the Crust
1 cup almond flour (112 g)
1 cup pecans (100 g)
4 tablespoons of maple syrup (70 g)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)
For the Cream Filling
1 ½ cups raw cashews, soaked in water for 6–12 hours) (200 g )
1/3 cup of melted coconut oil (50 g)
1 cup of coconut cream (215 g)
1/2 cup maple syrup (115 g)
⅓ cup lemon juice (50 g)
2 tbsp matcha powder
2 teaspoons vanilla extract
1 teaspoon soy lecithin (optional, for better emulsion. Buy online or in well stocked grocery stores)
- 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.
- 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.
- 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.
- Add Filling to Crust: Pour the cream over the crust in the pan. Smooth with a spatula if needed.
- Freeze: Place the cake in the freezer for 2 hours up to overnight.
- Serve: Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.