Hey guys, your Tuesday is about to get so matcha better with this Vegan Matcha Cheesecake!
This cheesecake is made with a filling of blended cashews and coconut milk, coconut yogurt, citrus and…you guessed it, MATCHA! Poured into a sweet coconut-oat crust. Are you swooning yet? Suffice to say the entire cake is pure bliss, especially for a matcha lover.
I find this cheesecake the perfect balance of creamy and matcha-y. Matcha is a bit tricky of a flavour: add too much and your cake will be too bitter, add too little and it’s hardly a matcha flavoured dessert. The ratios in this cake is the perfect balance of creamy, matcha-y, and tart.
But, it’s not just the filing I love in this vegan matcha cheesecake. The coconut-oaty crust is stellar! I’ve decided to bake the crust in the oven for 10 minutes to get it nicely crunchy and crisp! I could have left the crust raw like the filling, but in my opinion the only benefit would be to call the cake completely “raw.”
Personally, I think baking the crust is key! Like a traditional cheesecake it adds a crispness to the cake, which so beautifully compliments the creamy matcha interior.
It is with complete pride to declare that this cake was a hit last weekend. I made it for a few friends who staid over for the weekend, and they loved it! They even went back for seconds. It’s also important to mention how none of these friends were vegan, so I’m happy to seal this recipe with the “skeptic approved” stamp. As if it weren’t a compliment enough, they also requested more of this cake the following night around midnight. Claiming they didn’t want to miss the opportunity for another slice. (As you can imagine I was floating from the compliment). All-in-all I’m certain this cake will be a treat for your loved ones, vegan or not.
If you haven’t made a vegan cheesecake before here’s a couple recommendations:
1. Make the cake in a springform pan.
This isn’t necessary, and I provide tips in my “notes” below if using a normal pan. However, the process of removing the cheesecake is much easier when using a springform pan. Since the pans’ walls can expand and pop off. You don’t need to knife your way around the pan to wedge it out.
I also like to layer the bottom of the pan with a sheet of parchment paper, cut out into a circle to fit. It also helps to stop the crust from sticking when you remove.
2. Let the cake thaw for 15-20 minutes before eating.
Firstly, like most cheesecakes a vegan cheesecake is kept frozen. So it’s going to be hard as a rock when you take it out of the freezer. Giving it a chance to thaw makes it easier to slice. I like to use a big butcher knife to slice into the cake after 15 minutes of thawing.
Secondly, the cake will have more flavour when you wait for it to thaw. Makes total sense as flavours are more pronounces at warmer temperatures. The cake will taste more cold and icy than creamy and flavourful if you eat straight out of the freezer.
So, I think you’re ready to make up this heavenly matcha cheesecake for yourself. The creamy matcha interior and crusty coconut base is a dream combo. I’m certain you and your loved ones will swoon as matcha as we did! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
VEGAN – VEGETARIAN – WHEAT-FREE- GLUTEN-FREE – DAIRY-FREE – SOY-FREE