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Vegan Matcha Swirl Cheesecake Recipe

ByMadison
Jump to Recipe· 4.8 from 3 reviews

If you’re on the hunt for a dessert that’s as eye-catching as it is delicious, I’ve got you covered with this Vegan Matcha Swirl Cheesecake Recipe. It’s creamy, subtly sweet with a hint of earthy green tea, and perfect for impressing both vegans and non-vegans alike. Trust me, once you make this, it’ll quickly become a go-to treat for birthdays, special occasions, or simply when you want to pamper yourself with something a little different.

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Why This Recipe Works

  • Creamy Cashew Base: Soaked cashews blend into a silky smooth texture that mimics traditional cheesecake perfectly.
  • Natural Sweeteners: Maple syrup brings just the right touch of sweetness without overpowering the delicate matcha flavor.
  • No-Bake & Easy: With just a blender and a bit of patience in the freezer, you get a stunning dessert with minimal fuss.
  • Matcha Swirl Beauty: The green tea powder adds both an antioxidant boost and a vibrant, swirl effect that looks fantastic on any dessert table.
Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, green tea vegan dessert, easy vegan cheesecake - A thick pie with three clear layers sits on a white cake stand over a blue cloth on a white marbled surface. The bottom layer is a rough-textured crust in warm brown color that rises high up the sides. The middle layer is a smooth creamy white filling, and the top layer is a light green color with a soft swirl pattern blending into the white below. A slice of pie is being lifted with an old silver pie server, showing the clean edges and dense texture of each layer. A small white bowl with bright green powder and another bowl with dark brown pieces sit to the right. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Vegan Matcha Swirl Cheesecake Recipe plays a crucial role – from building the perfect creamy texture to balancing sweetness and adding that green tea goodness. Plus, I’ll share some tips on what to look for when shopping so your cheesecake turns out just right!

Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, green tea vegan dessert, easy vegan cheesecake - Flat lay of raw whole cashews in a simple white ceramic bowl, a small white bowl filled with light green matcha powder, medjool dates arranged loosely next to the bowls, whole raw walnuts scattered neatly, a medium bright yellow lemon cut in half showing juicy flesh, a small white bowl filled with creamy white coconut yogurt, another small white bowl with smooth golden melted coconut oil, a small white bowl holding amber maple syrup, a small white bowl with pure white sea salt crystals, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raw cashews: These give the cheesecake its creamy, rich texture and become perfectly smooth when soaked and blended.
  • Vanilla extract: Adds depth and a gentle sweetness, though it’s optional if you want a purer matcha flavor.
  • Fresh lemon juice: The tang cuts through the richness and brightens the flavor, making it taste more like a classic cheesecake.
  • Coconut milk: Adds creaminess and helps bind everything together; light coconut milk keeps it lighter, full-fat makes it richer.
  • Coconut oil: Melts into the filling for a lovely creamy mouthfeel; if you’re avoiding oil, extra coconut milk or yogurt works but expect a slightly different texture.
  • Maple syrup: Natural sweetener that balances tartness without being too sugary.
  • Coconut yogurt: Adds tang and creaminess; I like brands with live cultures like Coyo for that authentic flavor.
  • Sea salt: Just a pinch to enhance all the flavors—it’s a simple but essential touch.
  • Matcha powder: This is the star—bright, earthy, and packed with antioxidants; start with less, then adjust so it’s not bitter.
  • Medjool dates: Naturally sweet and sticky, perfect for the crust and binding it all without refined sugar.
  • Raw walnuts: Provide a lovely texture and flavor in the crust; almonds work well too if you prefer.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this vegan matcha swirl cheesecake recipe is so easy to customize, which means you can make it your own every time. Whether you like it sweeter, tangier, or packed with extra green tea flavor, it’s super forgiving and adaptable.

  • More Tangy Twist: Adding extra lemon juice gives your cheesecake a bright punch that cuts through the richness wonderfully—I usually add a bit more if I’m serving it on a hot day.
  • Less Sweet: If you prefer your desserts less sugary, simply reduce the maple syrup; the dates in the crust will help keep things naturally sweet.
  • Stronger Matcha Flavor: I’ve experimented with going up to 2 teaspoons of matcha, but beware of bitterness—try adding a bit more gradually and tasting as you go.
  • Nut-Free Option: Swap walnuts and cashews with soaked sunflower seeds and pumpkin seeds for a nut-free crust and filling that’s just as creamy.

Step-by-Step: How I Make Vegan Matcha Swirl Cheesecake Recipe

Step 1: Soaking the Cashews for That Perfect Creaminess

This step is key, so don’t skip it! I soak my cashews overnight in cool water or, if I’m pressed for time, in very hot water for about an hour. Once they’re soft and ready, I drain them well—that way, they blend up silky smooth without any grainy bits.

Step 2: Creating the Date and Walnut Crust

While the cashews soak, I start on the crust. I pulse the medjool dates in my food processor until they’re sticky and ball-like, then grind the walnuts with a pinch of sea salt until crumbly. Mixing the two until it forms a dough that sticks together when pressed is so satisfying! I press this mixture firmly into a parchment-lined pan, even pushing some up the sides for a neat finish. Then it goes into the freezer to firm up while I blend the filling.

Step 3: Whipping Up the Filling

Into the blender go the soaked cashews, vanilla, lemon juice, coconut milk, melted coconut oil, maple syrup, coconut yogurt, and sea salt. I blend until silky smooth, scraping down the sides to avoid lumps. Taste-testing here is essential—I often add a little more maple syrup or lemon juice to balance out the flavors perfectly before moving forward.

Step 4: Preparing the Matcha Swirl

I pour about two-thirds of the plain filling over the crust, gently tapping the pan to release air bubbles. Then, I add the matcha powder to the remaining filling and blend again until smooth and vibrantly green. Swirling the matcha mixture atop the plain cheesecake with a spoon or chopstick creates that beautiful marbled effect that’s as fun to watch as it is to eat!

Step 5: Freezing and Serving

The cheesecake needs to chill in the freezer for 3-4 hours to get nice and firm. When it’s time to serve, patience is a must—let it sit out for 15-20 minutes to soften slightly, then slice using a knife dipped in hot water for clean cuts. I love topping it with coconut whipped cream and fresh berries, but honestly, it’s gorgeous and delicious all on its own.

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Pro Tips for Making Vegan Matcha Swirl Cheesecake Recipe

  • Soak Cashews Thoroughly: I’ve found that even a quick hot soak softens them enough for an ultra-creamy blend, but overnight soaking is best if you have the time.
  • Don’t Skip Tasting the Filling: Before blending with matcha, adjust sweetness and tanginess so the final flavor is balanced and delicious.
  • Swirl Gently for the Best Pattern: Use a chopstick or skewer to swirl the matcha gently—too much stirring blends the colors rather than creating that beautiful marbled look.
  • Use a Hot Knife to Slice: Run your knife under hot water and wipe it dry before slicing so you get clean, pretty slices each time.

How to Serve Vegan Matcha Swirl Cheesecake Recipe

Vegan Matcha Swirl Cheesecake, vegan matcha dessert, plant-based cheesecake, green tea vegan dessert, easy vegan cheesecake - Three triangular slices of cake sit on small pieces of parchment paper on a white marbled surface. Each slice has two visible layers: a bottom crust that is thick, brown, and nutty in texture, and a top creamy layer in light green with swirls of pale cream around the edges. A silver fork is placed above one slice, and to the right, a white bowl holds a wooden spoon resting in bright green powder. Nearby, another small white bowl contains several shiny dark brown dates. The edge of a white plate with another piece of the cake is partially visible in the bottom right corner with a dark textured cloth beneath it. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about keeping it simple yet elegant. I often add a dollop of lightly sweetened coconut whipped cream right on top, with a sprinkle of toasted sesame seeds or crushed pistachios for texture. Fresh berries like raspberries or blueberries add a juicy pop of color and brightness that pairs beautifully with the matcha.

Side Dishes

This cheesecake shines as a stand-alone dessert, but I like pairing it with a calming cup of jasmine or green tea to complement the matcha flavor. For a party, fresh fruit platters or lightly salted nut mixes work well as palate cleansers between slices.

Creative Ways to Present

One time, I poured the cheesecake batter into mini silicone muffin molds to make individual swirl cheesecakes—such a hit at a garden brunch! For festive occasions, I’ve added edible gold leaf flakes on top to make each slice feel luxurious and special.

Make Ahead and Storage

Storing Leftovers

After I’ve served this vegan matcha swirl cheesecake, I always store leftovers tightly covered in the freezer. It keeps beautifully for up to a month. If you want it softer, refrigerate for up to 3 days, but keep in mind the texture becomes more delicate and less firm.

Freezing

Freezing works wonderfully with this recipe. I recommend freezing the cheesecake in the pan wrapped with plastic wrap and foil for best results. When you’re ready to enjoy it again, just thaw it in the fridge overnight or for a few hours until it’s soft but still holds its shape.

Reheating

I don’t exactly “reheat” this cheesecake because it’s best served chilled, but letting it sit at room temperature for about 15-20 minutes before slicing really brings out that creamy texture and enhances the flavors. This little wait makes all the difference!

FAQs

  1. Can I use another type of nut besides cashews for this cheesecake?

    Cashews are the best choice because they soak up liquid and blend into a smooth, creamy texture that’s ideal for vegan cheesecakes. However, soaked macadamia nuts or blanched almonds may work, but the texture and flavor might vary slightly. If you decide to experiment, make sure to soak the nuts thoroughly to soften them and get the best result.

  2. How do I prevent the cheesecake from tasting too bitter from the matcha?

    Matcha can have a bitter edge if you use too much or if it’s low quality. I recommend starting with 1 1/2 teaspoons and tasting before adding more. Using a high-quality ceremonial grade matcha powder ensures a sweeter, milder flavor. Also, balancing the bitterness with enough maple syrup and lemon juice helps mellow the overall taste.

  3. Is this cheesecake completely oil-free?

    The recipe calls for melted coconut oil to add creaminess and firmness, but if you prefer to avoid oil, you can replace it with extra coconut yogurt or coconut milk. Just know the texture may be less creamy and a bit softer, but still delicious.

  4. Can I make this cheesecake ahead of time?

    Absolutely! In fact, making the cheesecake a day in advance allows it to set up perfectly and for the flavors to marry. Store it covered in the freezer and take it out about 20 minutes before serving.

  5. How do I slice the cheesecake neatly?

    Use a sharp knife dipped in hot water, wiped dry before slicing each piece. This simple trick prevents sticking and helps you get clean, professional-looking slices every time.

Final Thoughts

This Vegan Matcha Swirl Cheesecake Recipe truly holds a special place in my kitchen repertoire. From the first time I made it, I was smitten with how effortlessly it looks so fancy while tasting rich and satisfying. Whether you’re serving friends, family, or just treating yourself, this cheesecake is a sure way to bring smiles. I can’t wait for you to try it because once you do, you’ll have a vibrant, creamy dessert that’s 100% plant-based and absolutely delicious. Happy baking (or should I say blending)!

Print
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Vegan Matcha Swirl Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 3 reviews
  • Author: Madison
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

A creamy and vibrant Vegan Matcha Swirl Cheesecake made with soaked cashews, a date and walnut crust, and a beautiful matcha green tea swirl, perfect for a refreshing plant-based dessert.

Ingredients

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 full-fat coconut milk)
  • 1/4 scant cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/4 cup coconut yogurt (DIY or store-bought vegan yogurt)
  • 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 raw almonds)
  • 1 pinch sea salt

Instructions

  1. 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 6-8 hours or overnight. Drain well and set aside.
  2. Prepare Dates: Add dates to a food processor and blend until small bits remain and they form into a ball. Remove and set aside.
  3. Make Crust Dough: Add walnuts and salt to the food processor and process into a meal. Then add dates back in and blend until a loose dough forms, sticky when squeezed. Adjust consistency by adding more dates or walnuts as needed.
  4. Form Crust: Line a 7-inch springform or round cake pan with parchment paper. Press crust mixture evenly into the pan, pushing some up the sides using a flat-edged glass lined with parchment paper. Place in freezer to firm up.
  5. Blend Filling: Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. Adjust sweetness or tartness with more maple syrup, lemon juice, or coconut yogurt if desired.
  6. Assemble Base Layer: Pour two-thirds of the filling into the crust and tap the pan to release air bubbles. Set aside.
  7. Prepare Matcha Swirl: Add matcha powder to the remaining filling, blend until smooth, and taste for desired strength. Pour matcha filling over the base layer in a swirling motion and create swirls using a spoon or chopstick. Tap to release air bubbles.
  8. Freeze: Cover loosely with plastic wrap and freeze until firm, about 3-4 hours depending on dish size.
  9. Serve: Remove from freezer and let soften for 15-20 minutes. Slice with a hot knife for clean cuts. Optionally top with coconut whipped cream and fresh berries. Enjoy!
  10. Storage: Store in the freezer up to 1 month or in the refrigerator up to 3 days (will be softer). For best texture, set out before serving.

Notes

  • If you don’t have coconut yogurt, substitute with 1/4 cup more coconut milk and a bit more lemon juice to maintain tang.
  • Nutrition information is an estimate based on using light coconut milk and no additional toppings.
  • This recipe is adapted from a 7-Ingredient Vegan Cheesecakes recipe.
  • For more matcha recipes, 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: 28 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 0 mg

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