4 September, 2017
Vegan Matcha Swirl Cheesecake
It’s cheesecake time!
And not just any cheesecake – matcha cheesecake. Let’s do this!
This recipe is simple, requiring just 10 ingredients, and adapted from my Easy Vegan Cheesecakes!
The crust is made of dates, walnuts, and salt, which creates a salty-sweet, insanely delicious base for this creamy cheesecake.
The matcha comes in swirl form. Once most of the filling has been added, add a bit of matcha to the remaining filling and blend.
Then pour and swirl. Ohhhh, yeah. It’s not only beautiful, but also delicious.
I love using matcha in recipes because it boasts some serious health benefits! It contains an amazing amount of antioxidants. And it provides a gentler boost of caffeine. Find links to my two favorite brands below (one more expensive, one more affordable).
Plus, that color! I’d use it for the color alone. Swoon!
I hope you all LOVE this cheesecake! It’s:
A healthier dessert
& SO delicious
This would make the perfect dessert for hosting or bringing along to parties. People would never guess it’s vegan and gluten-free! It’s also raw, refined-sugar-free, and super easy to make! Your friends and family will be so impressed with that swirl action that they’ll be begging you for all of your baking secrets.
If you like matcha, be sure to check out our Matcha Green Smoothie Bowl, Mint Matcha Shamrock Shake, and Best Vegan Matcha Latte! And for more cheesecake recipes, try my White Chocolate Lemon Cheesecake, Easy Baked Vegan Cheesecake, and Vegan Pumpkin Cheesecake!
If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Vegan Matcha Swirl Cheesecake
Amazing, 10-ingredient vegan matcha swirl cheesecake that’s raw, naturally sweetened, and insanely delicious! The perfect vegan, gluten-free dessert with health perks!
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
- 1 1/2 cups (180 g) raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
- optional: 1 tsp vanilla extract
- 1 lemon, juiced (~3 Tbsp or 45 ml)
- 1/4 cup (60 ml) light coconut milk (or sub full-fat coconut milk)
- scant 1/4 cup (53 ml) melted coconut (if avoiding oil, the recipe won’t be as creamy, but you can sub 1/4 cup more coconut yogurt or coconut milk)
- 1/2 cup (120 ml) maple syrup (or sub agave // use less for a more tart cheesecake)
- 1/4 cup (60 g) coconut yogurt* (DIY or store-bought vegan yogurt – I like Coyo!)
- 1/4 tsp sea salt
- 1 1/2 – 2 tsp matcha green tea powder (I like Townshend’s and Organic Matcha)
- 1 cup packed medjool dates (about 22 dates or 275 g), pitted (pitted before measuring)
- 1 1/2 cups (155 g) raw walnuts (or sub raw almonds)
- Pinch sea salt
- Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next, add nuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.
- Line a standard pie, round cake dish, or 7-inch springform pan (I like this one!) with parchment paper. Then add crust mixture and carefully press with fingers to distribute.
- To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
- Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
- Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
- Pour 2/3 filling into the crust (see photo) and tap a few times to release any air bubbles. Set aside.
- To the remaining filling, add the matcha powder, starting with 1 1/2 tsp. Blend until creamy and smooth. Then taste and see if it needs more matcha. I found 1 1/2 to be the perfect amount, as too much can taste bitter. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
- Cover loosely with plastic wrap and freeze until set – about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
- To serve, set out of the freezer until slightly soft to the touch – about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of coconut whipped cream and fresh berries, or enjoy as is!
- Once this cheesecake has been frozen, it can be stored in the refrigerator up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting out for 15-20 minutes before slicing/serving to enjoy the best texture. Store leftovers in the freezer up to 1 month or the refrigerator up to 3 days.
Serving size: 1 slice (of 10) Calories: 340 Fat: 23.5 g Saturated fat: 7.3 g Carbohydrates: 31.3 g Sugar: 20.2 g Sodium: 55 mg Fiber: 3.5 g Protein: 7.3 g