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
Scale
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
- 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.
- Prepare Dates: Add dates to a food processor and blend until small bits remain and it forms a ball. Remove and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Freeze Cheesecake: Cover loosely with plastic wrap and freeze for about 3-4 hours until firm to the touch.
- 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.
- 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
