Healthy Matcha Cheesecake (Vegan)

5 from 2 votes
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.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
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Feb 26, 2019 (Last updated Mar 15, 2024) by Hannah Sunderani

Healthy Matcha Cheesecake (Vegan)

Hey guys, your day is about to get so “matcha” better with this Healthy Matcha Cheesecake! This no-bake cheesecake is made with a filling of blended cashews and coconut cream, coconut yogurt, citrus and…you guessed it, MATCHA! Poured into a stellar coconut-oat crust (the crust is key!). Are you swooning yet? Suffice to say the entire cake is pure bliss, especially for matcha lovers.

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. But don’t worry – I’ve nailed the ratios in this healthy matcha cheesecake and it’s the perfect balance of creamy, matcha-y, and tart.

If you’re a matcha lover like me, you’re going to love this matcha cheesecake dessert! So, let’s dig in!

matcha cheesecake with a slice cut out and the slice on a small plate in front.

This Matcha Cheesecake is…

  • Creamy
  • Tart
  • Perfect for hosting
  • Skeptic-approved
  • Vegan
  • Gluten-free
  • Refined sugar-free
  • No-bake
matcha cheesecake with a slice cut out of it decorated with coconut shavings

Ingredient Notes

  • Oats – The base of this cheesecake crust is made with old-fashioned oats. If you are gluten-free, make sure to use gluten-free certified oats.
  • Shredded coconut – I recommend using unsweetened, finely shredded coconut such as desiccated coconut. If you use a sweetened coconut, your crust may be overly sweet.
  • Almond flour – Another wholesome ingredient used to make the cheesecake crust. When shopping for almond flour, look for flour made from “ground blanched almonds,” not almond meal!
  • Cashews – Soaked cashews are the base of the creamy cheesecake filling. It’s an excellent plant-based substitute for cream cheese, sour cream and other dairy products. If you’re new to cooking plant-based recipes, definitely stock cashews in your pantry! They always come in handy for Desserts, Sauces and Dressings, and Creamy Pastas like Alfredo.
  • Coconut milkFor the best texture and creamy flavour, use canned full-fat coconut milk or coconut cream. Personally, I prefer canned coconut cream because the consistency is more smooth and easier to measure. I have not tested this vegan matcha cheesecake recipe using an alternative milk such as cashew cream, almond milk, or oat milk and cannot confirm it will work well.
  • Agave – A liquid sweetener is used to lightly sweeten the crust and cheesecake mixture. I prefer the lightness of agave nectar, but you can also use maple syrup or another liquid sweetener of choice.
  • Matcha – The key to the best matcha cheesecake is to use a “ceremonial grade” matcha. Lower quality matchas or powdered green tea can be on the bitter side and overpower the delicious green tea flavour. If you’re looking for a quality matcha powder, read my in-depth From the Reserve Review. (I’ve been using this brand of Matcha for years now because it’s so good).

Make this matcha cheesecake with me!

Make this Matcha Cheesecake with me on my YouTube Channel, in this episode I share my 5 Must-Have Matcha Recipe including this cheesecake and how to perfect a matcha latte!

How to Make Matcha Cheesecake

To start, place the oats in the food processor bowl and pulse until flour-like. Add shredded coconut, almond meal, cinnamon, and salt and pulse again. In a saucepan over medium-high heat, melt the coconut oil. Add agave and stir to combine. Lastly, pour the liquid mixture into the food processor and process until the mixture is a dough-like consistency.

Press the dough into the bottom of a prepared springform pan. Poke a few holes into the base to allow the steam to release and blind bake the crust for 10 minutes, or until golden in colour. Set aside to cool while you prepare the matcha cheesecake filling.

In a blender, add the soaked cashews, coconut milk (or coconut cream), agave, coconut yogurt, lemon juice, vanilla extract, and salt. Blend until combined and completely smooth. Add 1 tablespoon of matcha and blend again until well incorporated. Taste, and if you prefer a stronger matcha flavour, add up to 1 teaspoon more matcha powder.

Pour the matcha filling into the centre of your blind-baked crust. Gently bang against the work surface to release any air bubbles, then place the cheesecake in the freezer for 1-2 hours, or until solid.

When ready to eat, remove the matcha cheesecake from the freezer and thaw until easy to slice. Top with a sprinkle of coconut flakes, your favourite fruits, coconut whipped cream, or a drizzle of chocolate.

matcha cheesecake with a slice cut out and the slice on a small plate in front.

Make Ahead Options

  • Prep the crust: The coconut-oat crust can be made up to 1 day in advance. To do so, keep in springform pan and cover the crust lightly with a clean tea towel and store at room temperature.
  • Matcha filling: The cheesecake filling can be made 1-2 days in advance. Keep stored in fridge in air-tight container until ready to use.

Storage Instructions

This gluten-free matcha cheesecake will keep for up to 10 days when stored in the freezer. To ensure freshness, wrap the cheesecake tightly with plastic wrap, then another layer of aluminum foil. Alternatively, you can also store this cheesecake in a reusable airtight container.

This will prevent freezer burn and keep the flavour as creamy and rich as possible.

Recipe FAQs

Why is Japanese matcha so expensive?

High quality matcha is on the more expensive side because harvesting the green tea powder is a labor intensive and time consuming process. It’s also highly concentrated – a single cup of matcha contains the same amount of green tea as 3 to 4 cups of regular green tea.

Can I make this cheesecake with a graham crackers crust or oreo cookie crust?

I have not personally tested this matcha cheesecake recipe using an alternative crust, but if you’d like to give it a try, you are more than welcome to. Note that my crust recipe is naturally gluten-free, but a graham cracker crust or Oreo crust would contain wheat and no longer be gluten-free friendly.

Can I bake this cheesecake?

This filling is specifically developed to be a no-bake recipe, but if you are looking for a baked matcha dessert, you’ll love my easy Matcha Cookies! You may also love my baked pies and cakes such as Vegan Pecan Pie, Vegan Pineapple Upside Down Cake, or my Vegan Lemon Almond Cake. Or check out my extensive collection of vegan dessert recipes – I have tons of options to choose from.

Expert Tips

  • Use a springform pan, if possible. Although this isn’t necessary, the process of removing the cheesecake is much easier when using a springform pan since the pans’ walls can expand and pop off. You won’t need to knife your way around the pan to wedge it out, which means your matcha cheesecake is much more likely to turn out perfectly!
  • Layer the bottom of your pan with a sheet of parchment paper. I’d recommend this whether you use a springform pan or regular cake pan. It prevents the crust from sticking to the pan and aids in easy removal and plating.
  • Let the cheesecake thaw for 15-20 minutes before eating. Since this cheesecake stores best in the freezer, it will be hard as a rock when you take it out to eat. Giving it a chance to thaw not only makes it easier (and safer!) to slice, but it will be more flavourful too. Flavours are more pronounced at warmer temperatures, so allowing it to thaw will allow it to taste creamy and flavourful as opposed to cold and icy.
  • Slice with a big butcher knife. As with cutting any cakes or cheesecakes, I highly recommend using a large, sharp knife. For clean cuts, you can also run the knife under hot water, dry it off with a towel, and then cut, wiping the knife again between slices. The warmth will discourage any sticking and make slicing the cheesecake easier and mess-free!
slice of matcha cheesecake with a piece removed

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 much 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.

More Healthy Cheesecake Recipes You Might Enjoy:

I hope you love this healthy matcha cheesecake as much as I do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 


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Healthy Matcha Cheesecake Recipe

5 from 2 votes
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.
slice of vegan matcha cheesecake with coconut flakes spinkled on top
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Serves 12 people


  • 1 1/2 cup raw cashews


  • 1 cup gluten-free rolled oats
  • 1/4 cup shredded coconut
  • 3/4 cup almond flour (ground blanched almonds)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup coconut oil , melted
  • 3 tbsp agave

Matcha Filling:

  • 3/4 cup coconut cream (or full-fat coconut milk)
  • 1/3 cup agave
  • 1/4 cup coconut yogurt (or other plain plant-based yogurt of choice)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp matcha


  • Add the cashews to a small bowl and fill with boiling water. Set aside.

Make the crust:

  • Preheat oven to 350F/180C. In a food processor add oats, pulse until it's a flour-like substance. Then add shredded coconut, almond meal, cinnamon and salt. Pulse again to combine.
  • Pour in the melted coconut oil and agave and pulse until the mixture is a dough-like substance.
  • Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform pan (I used an 7-inch springform pan, this recipe also works great in a 9-inch pan). Press the dough into the bottom of the pan and poke a 10-12 holes along the base to let out steam.
  • Bake the crust for 10 minutes, or until golden in colour. Set aside.

Make the matcha filling:

  • In a blender add the cashews (strained), coconut cream, agave, coconut yogurt, lemon juice, vanilla, salt and matcha. Blend until smooth and combined.
  • Pour the matcha filling into the centre of your pie crust pan. Then, gently bang against work surface to release any air bubbles. Place the cake in freezer for 2 hours, or until solid.
  • When ready to eat remove cheesecake from freezer and let thaw 15-20 minutes before slicing.

Watch The Video


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. 



Calories: 371kcal | Carbohydrates: 26g | Protein: 8g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 54mg | Potassium: 4mg | Fiber: 4g | Sugar: 10g

Tag @twospoons on Instagram
and hashtag it #twospoons


See more step-by-step instructions by visiting the recipe story here!

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  1. This sounds yummy. What if I wanted something a little more traditional. Like Cherry topped vegan cheesecake. How could I achieve that?

  2. Is it the coconut milk or coconut cream that goes into the filling? The recipe mentions both. It’s unclear. Thanks

    • Hi Jana! Either works well for this recipe. If using coconut milk, I recommend using the full-fat canned coconut milk. I’ve updated the recipe card to make this more clear. Thanks!