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
Scale
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
- 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.
- Prepare Dates: Add dates to a food processor and blend until small bits remain and they form into a ball. Remove and set aside.
- 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.
- 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.
- 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.
- Assemble Base Layer: Pour two-thirds of the filling into the crust and tap the pan to release air bubbles. Set aside.
- 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.
- Freeze: Cover loosely with plastic wrap and freeze until firm, about 3-4 hours depending on dish size.
- 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!
- 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
