Vegan Matcha Swirl Cheesecake Recipe

BySarah
Jump to Recipe· 4.6 from 6 reviews

If you love the idea of a creamy, dreamy cheesecake but want to keep it completely plant-based, I’ve got just the thing for you. This Vegan Matcha Swirl Cheesecake Recipe combines the subtle earthiness of matcha with a luscious, cashew-based filling that’s perfectly sweet and refreshingly tangy. Seriously, it’s one of those recipes that’s both impressive-looking and ridiculously easy to pull off once you get the hang of it. Stick around—I’ll share my best tips so you nail it perfectly every time.

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Why This Recipe Works

  • Creamy Cashew Base: Soaked cashews give you that rich, smooth texture without any dairy or weird additives.
  • Natural Sweetness & Tang: Maple syrup balances perfectly with the fresh lemon juice, keeping it bright and not too sweet.
  • Vibrant Matcha Swirl: The matcha powder adds that gorgeous green color and delicate earthy flavor that feels fancy but is so simple to make.
  • No-Bake, No Fuss: This cheesecake sets beautifully in the freezer, meaning no oven needed and a perfectly firm, sliceable result every time.
Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, dairy-free matcha cheesecake, vegan green tea dessert - A thick pie with three clear layers sits on a white cake stand over a blue cloth on a white marbled surface. The bottom layer is a rough-textured crust in warm brown color that rises high up the sides. The middle layer is a smooth creamy white filling, and the top layer is a light green color with a soft swirl pattern blending into the white below. A slice of pie is being lifted with an old silver pie server, showing the clean edges and dense texture of each layer. A small white bowl with bright green powder and another bowl with dark brown pieces sit to the right. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here has a purpose to build that luscious, creamy texture and clean flavor profile. Plus, the crust brings that satisfying chew and slight crunch with a naturally sweet finish. When shopping, I recommend picking quality raw nuts and a good matcha powder—freshness makes a difference!

Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, dairy-free matcha cheesecake, vegan green tea dessert - Flat lay of raw whole cashews in a simple white ceramic bowl, a small white bowl filled with light green matcha powder, medjool dates arranged loosely next to the bowls, whole raw walnuts scattered neatly, a medium bright yellow lemon cut in half showing juicy flesh, a small white bowl filled with creamy white coconut yogurt, another small white bowl with smooth golden melted coconut oil, a small white bowl holding amber maple syrup, a small white bowl with pure white sea salt crystals, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raw cashews: These are the star for creaminess; soak them to soften for a dreamy texture.
  • Vanilla extract: Optional, but adds a subtle warmth that complements matcha nicely.
  • Lemon juice: Provides the subtle tang that makes the cheesecake taste fresh and balanced.
  • Canned light coconut milk: Adds silkiness without heaviness; full-fat works well too for more richness.
  • Melted coconut oil: Helps set the cheesecake firmly while adding a hint of tropical flavor.
  • Maple syrup: Natural sweetness that pairs perfectly with earthy matcha and citrus.
  • Coconut yogurt: Brings creaminess and a touch of natural acidity; a great plant-based alternative to dairy yogurt.
  • Sea salt: Enhances all the flavors, making each bite pop.
  • Matcha green tea powder: Choose a good quality ceremonial or culinary grade for the prettiest color and smoothest taste.
  • Medjool dates: Sweet and sticky, perfect for binding the crust naturally.
  • Raw walnuts: Add texture and a subtle nutty flavor to the crust; almonds work too.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about the Vegan Matcha Swirl Cheesecake Recipe is how flexible it is. I love to tune the sweetness or tang to match my mood or the season—and so can you! Don’t be shy about playing around with the level of matcha to get the flavor just right for you.

  • Lower Sweetness: I sometimes cut back the maple syrup to make it more tart and refreshing—perfect for warm spring days.
  • Extra Matcha Punch: When I want a stronger tea flavor, I bump the matcha up slightly but beware it can get bitter if you go too high!
  • Nut-Free Crust: For friends with allergies, swapping the crust for seed blends like sunflower and pumpkin seeds works surprisingly well.
  • Oil-Free Version: I’ve tried skipping the coconut oil for a lighter cheesecake, replacing it with extra coconut yogurt; it’s creamier but less firm.

Step-by-Step: How I Make Vegan Matcha Swirl Cheesecake Recipe

Step 1: Soak the Cashews for Ultimate Creaminess

Start by soaking your raw cashews. I usually pour very hot water over them and let them sit for an hour since I’m impatient, but overnight soak in cool water works too if you plan ahead. This softens them enough to blend into that dreamy, silky filling we want. Drain them super well before using to avoid extra liquid in your cheesecake.

Step 2: Make the Perfect Crust

Throw your dates in a food processor and blitz until they’re sticky and hold together. Then pulse your walnuts with a little pinch of sea salt until crumbly—but not powdery! Add the dates back in and keep mixing until you have a dough that sticks when you squeeze it. If it feels too dry, toss in a couple more dates through the feed tube to adjust. Press this delicious mixture into your pan, using a glass to pack it flat and slightly up the sides. Then pop it into the freezer to firm up while you make the filling.

Step 3: Blend the Luscious Filling

Combine soaked cashews, lemon juice, maple syrup, vanilla (if using), coconut milk, coconut oil, coconut yogurt, and sea salt in a high-speed blender. Blend until super smooth, scraping sides as needed. Taste and adjust—add more lemon for zing, more sweetener if you prefer, or a splash of vanilla for warmth. Pour about two-thirds of this creamy goodness into your chilled crust, smoothing it out and tapping the pan to release any bubbles.

Step 4: Make and Add the Matcha Swirl

To the remaining filling, whisk in the matcha powder starting with 1 1/2 teaspoons. Blend until smooth and taste it—you want that distinct matcha green flavor but not bitterness, so be gentle with the powder. Dollop the green matcha filling on top of the plain filling in the pan. Use a spoon or chopstick to swirl the two mixtures together, playing with the pattern until it looks beautifully marbled. Give the pan a gentle tap again.

Step 5: Freeze Until Firm, Then Serve

Cover your cheesecake loosely with plastic wrap and place in the freezer for about 3 to 4 hours, depending on your pan size. It should be firm to the touch when ready. When you want to serve, let it sit at room temperature for 15-20 minutes—that softens it just enough for clean slicing. I swear by warming my knife with hot water between each slice to keep it neat!

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Pro Tips for Making Vegan Matcha Swirl Cheesecake Recipe

  • Soak Cashews Properly: Don’t skip or rush this step; a good soak is the secret to a silky, creamy cheesecake filling.
  • Start with Less Matcha: Matcha can be bitter, so I always start with 1 1/2 tsp and adjust to taste rather than adding too much at once.
  • Press Crust Firmly: Use a flat glass or your fingers to really pack the crust down – it gives you a clean base that holds together when slicing.
  • Use a Hot Knife for Slicing: Run your knife under hot water and wipe dry between cuts to get neat, beautiful slices every time.

How to Serve Vegan Matcha Swirl Cheesecake Recipe

Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, dairy-free matcha cheesecake, vegan green tea dessert - Three triangular slices of cake sit on small pieces of parchment paper on a white marbled surface. Each slice has two visible layers: a bottom crust that is thick, brown, and nutty in texture, and a top creamy layer in light green with swirls of pale cream around the edges. A silver fork is placed above one slice, and to the right, a white bowl holds a wooden spoon resting in bright green powder. Nearby, another small white bowl contains several shiny dark brown dates. The edge of a white plate with another piece of the cake is partially visible in the bottom right corner with a dark textured cloth beneath it. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this cheesecake with a dollop of coconut whipped cream and some fresh berries—strawberries or blueberries add a sweet, juicy contrast. If you’re feeling fancy, a sprinkle of toasted coconut flakes or crushed pistachios also pairs beautifully with the matcha flavor and adds a little texture.

Side Dishes

This cheesecake pairs wonderfully with light, refreshing sides like a green tea or ginger iced tea. If you’re serving it as part of a larger meal, consider fresh fruit salad or a small citrus sorbet to complement the flavors and keep things bright.

Creative Ways to Present

Once, I made mini versions of this Vegan Matcha Swirl Cheesecake Recipe using a muffin tin lined with parchment rounds for a party—it was a hit! You can also decorate with edible flowers or dust the tops lightly with extra matcha just before serving for a refined look. It’s perfect for celebrations when you want something both beautiful and utterly delicious.

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake in the freezer wrapped tightly in plastic wrap and then placed in an airtight container. While you can store it in the fridge, it softens quickly and gets a bit too creamy for my taste. Freezing keeps it firm and fresh for up to a month.

Freezing

Freezing works great with this vegan cheesecake—just make sure it’s properly covered to avoid freezer burn. When you want to serve again, let it thaw at room temperature for about 20 minutes before slicing for best texture.

Reheating

Since this is a no-bake cheesecake, reheating isn’t really necessary—but if you want it less firm, simply let it sit out longer or microwave slices briefly (around 10 seconds) to soften the edges without melting the whole cake.

FAQs

  1. Can I use other nuts instead of cashews for the filling?

    Cashews are ideal because they blend into a creamy, smooth texture that mimics traditional cheesecake. While other nuts like almonds or macadamia nuts can work, the texture and creaminess might be a bit different and less silky. If you substitute, be sure to soak them well and blend thoroughly.

  2. Is it necessary to soak the cashews overnight?

    Not always! Soaking cashews in very hot water for about an hour usually softens them enough for blending. If you have more time, overnight soaking in cool water works too and can yield an even creamier texture. Just make sure to drain them well before use.

  3. How much matcha powder should I use?

    Start with 1 1/2 teaspoons as the original recipe suggests—this gives you that fresh, grassy matcha flavor without bitterness. You can increase to 2 teaspoons if you prefer a stronger taste, but going beyond that can make the filling somewhat bitter.

  4. Can I make this cheesecake without coconut oil?

    Yes, but know that coconut oil helps the cheesecake to set nicely and gives it richness. If you skip it, add a little extra coconut yogurt or coconut milk to maintain creaminess, but be aware that the cheesecake won’t be as firm.

  5. What pan is best for this recipe?

    I recommend a 7-inch springform pan for easy removal and a nice tall cheesecake. You can also use a pie dish or round cake pan lined with parchment. Just adjust freezing time as needed based on size.

Final Thoughts

I honestly can’t recommend this Vegan Matcha Swirl Cheesecake Recipe enough—it’s become my go-to for gatherings where I want a dessert that wows without complicated steps or ingredients. The balance of creamy cashew filling, fresh lemon zing, and that hypnotic green matcha swirl is just magic in every bite. Give it a try, and you’ll find it’s one of those recipes you return to again and again, whether you’re vegan or just a fan of amazing cheesecake. Trust me, your kitchen will thank you!

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Vegan Matcha Swirl Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Sarah
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

This Vegan Matcha Swirl Cheesecake is a creamy, refreshing, and beautifully marbled dessert made with soaked cashews, coconut yogurt, and a natural date and walnut crust. Perfect for plant-based diets, it combines the earthy flavor of matcha green tea with the rich texture of a classic cheesecake, all without any dairy or baking required.

Ingredients

Cheesecake Filling

  • 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
  • 1 tsp vanilla extract (optional)
  • 1 medium lemon, juiced (~3 Tbsp or 45 ml)
  • 1/4 cup canned light coconut milk (or sub full-fat coconut milk)
  • 1/4 scant cup melted coconut oil (or substitute 1/4 cup more coconut yogurt or coconut milk if avoiding oil)
  • 1/2 cup maple syrup (or substitute agave, use less for a more tart cheesecake)
  • 1/4 cup coconut yogurt (DIY or store-bought vegan yogurt, like Coyo!)
  • 1/4 tsp sea salt
  • 1 1/2 – 2 tsp matcha green tea powder

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

Instructions

  1. 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 for 6-8 hours or overnight. Drain well and set aside.
  2. Prepare Dates: Add dates to a food processor and blend until small bits remain and it forms a ball. Remove and set aside.
  3. Make Crust: Add walnuts and sea salt to the food processor and pulse into a coarse meal. Add the dates back and blend until a loose dough forms that sticks when squeezed. Adjust consistency with extra dates or walnuts if needed.
  4. Form Crust Base: Line a standard pie, round cake dish, or 7-inch springform pan with parchment paper. Press crust mixture firmly into the bottom and slightly up the sides using fingers and a flat-edged glass lined with parchment paper. Place in freezer to firm up.
  5. Blend Filling: Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping sides as needed. Add more coconut milk if needed for smoother texture. Taste and adjust sweetness or tang by adding more maple syrup, lemon juice, or coconut yogurt.
  6. Assemble Base Layer: Pour about two-thirds of the filling into the crust. Tap gently on the counter to release air bubbles and set aside.
  7. Prepare Matcha Swirl: Add matcha powder to the remaining filling and blend until smooth. Adjust matcha quantity to taste, starting with 1 1/2 tsp to avoid bitterness.
  8. Create Swirl: Pour the matcha filling on top of the base layer in a swirling motion. Use a spoon or chopstick to swirl and create a marbled effect. Tap on the counter again to release air bubbles.
  9. Freeze Cheesecake: Cover loosely with plastic wrap and freeze for about 3-4 hours until firm to the touch.
  10. Serve: Remove from the freezer 15-20 minutes before serving to soften slightly. Slice with a hot knife for clean cuts. Optionally, top with coconut whipped cream and fresh berries.
  11. Store Leftovers: Keep leftovers in the freezer for up to 1 month or in the refrigerator for up to 3 days (will become soft). For best texture, freeze and thaw before serving.

Notes

  • If you don’t have coconut yogurt, substitute with 1/4 cup more coconut milk and a bit more lemon juice for tanginess.
  • Nutrition information is a rough estimate calculated using light coconut milk and without additional toppings.
  • Recipe adapted from 7-Ingredient Vegan Cheesecakes for simplicity and ease.
  • For more matcha recipe inspiration, try Matcha Green Smoothie Bowls, Mint Matcha Shamrock Shake, and Best Vegan Matcha Latte.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 70 mg
  • Fat: 22 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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