Vegan Matcha Cheesecake
A deliciously creamy and rich matcha cheesecake filling, in a crisp coconut-oat and almond crust. Perfect for matcha lovers, and enjoyable for all types of foodies.
Servings Prep Time
12people 30minutes
Cook Time Total Time
10minutes 40minutes
Servings Prep Time
12people 30minutes
Cook Time Total Time
10minutes 40minutes
For the crust
  • 1cup (105g) gluten-free rolled oats
  • 1/4cup (20g) shredded coconut
  • 3/4cup (100g) almond meal*(ground blanched almonds)
  • 1/2tsp (2.5ml) cinnamon
  • 1/4tsp (1.25ml) salt
  • 1/4cup (60ml) coconut oil
  • 3tbsp (45ml) agave
For the filling:
  • 1 1/2cup raw cashews, soaked overnight, strained
  • 1/2can (200ml) coconut milk
  • 1/3cup (80ml) agave
  • 1/4cup (65g) coconut yogurt(or other plain plant-based yogurt of choice)
  • 1 lemon, juiced
  • 1tsp (5ml) vanilla extract
  • 1/4tsp salt
  • 1 tbsp + 1 tsp matcha
  1. In a food processor add oats, pulse until it’s a flour-like substance. Then add shredded coconut, almond meal, cinnamon and salt. Melt coconut oil in saucepan on medium-high heat, add agave and stir to combine. Pour liquid mixture into food processor and blend until combined, and mixture is a dough-like substance.
  2. Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform pan (I used an 18cm/7-inch diameter springform pan). Press the dough into the bottom of the pan and up the sides (roughly 1/4-inch thick).
  3. Preheat oven to 170C/340F and bake crust for 10 minutes, or until golden in colour. Let cool.
  4. In a blender add your soaked cashews (strained), coconut milk, agave, coconut yogurt, lemon juice, vanilla extract, and salt. Blend to combine. Add 1 tbsp matcha and mix to combine. Taste, and if you prefer stronger matcha flavour add 1 tsp more. (1 used 1 tbsp + 1 tsp total).
  5. Pour matcha filling into the centre of your pie crust pan. Then, gently bang against work surface to release any air bubbles. Place cake in freezer for 1-2 hours, or until solid.
  6. When ready to eat remove cheesecake from freezer and let thaw 15-20 minutes before slicing. Optional to top with your favourite fruits (I used sliced kiwi).
Recipe Notes

Crust can be made 1 day in advanced, keep in springform pan and cover with tea towel at room temperature.

Matcha filling can be made 1-2 days in advanced. Keep stored in fridge in air-tight container.

Cheesecake will keep in freezer for up to 10 days, but best served fresh. To ensure freshness wrap tightly in a tea towel or tin foil when storing in fridge, (after frozen solid).

Allowing 15-20 minutes for the cheesecake to thaw makes it easier to slice the cake. I like to use a large butcher knife for this. Thawing will also allow for the flavours to come through.

You do not need a spring form pan to make this recipe. Alternative is to cut thin pieces of parchment paper and layer them along the bottom and up the sides of your cake pan (like a snow flake). This will help you to pull out the cake when finished. I find a spring form pan the easiest for making vegan cheesecakes to pop out of the tin. For this recipe I used an 18cm/7-inch diameter spring form pan.

The amount of matcha used in this recipe can be modified to taste. I find the perfect amount to be 1 tbsp + 1 tsp. But you can also add matcha bit-by-bit, tasting as you go for desired taste.