Vegan Matcha Cheesecake

  • 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 Matcha Cheesecake

    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.
    Category Dessert, Sweets
    Cuisine gluten-free, vegan
    Keyword vegan, vegan cheesecake, vegan desserts
    Prep Time 30 minutes
    Cook Time 10 minutes
    Total Time 1 hour 20 minutes
    Servings 12 people
    Author Hannah Sunderani

    Ingredients

    For the crust

    • 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
    • 3 tbsp agave

    For the filling:

    Instructions

    • In a food processor add oats, pulse until it's a flour-like substance. Then add shredded coconut, almond meal, cinnamon and salt. Melt coconut oil in saucepan on medium-high heat, add agave and stir to combine. Pour liquid mixture into food processor and blend until combined, and 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 18cm/7-inch diameter springform pan). Press the dough into the bottom of the pan and up the sides (roughly 1/4-inch thick).
    • Preheat oven to 170C/340F and bake crust for 10 minutes, or until golden in colour. Let cool.
    • In a blender add your soaked cashews (strained), coconut milk, agave, coconut yogurt, lemon juice, vanilla extract, and salt. Blend to combine. Add 1 tbsp matcha and mix to combine. Taste, and if you prefer stronger matcha flavour add 1 tsp more. (1 used 1 tbsp + 1 tsp total).
    • Pour matcha filling into the centre of your pie crust pan. Then, gently bang against work surface to release any air bubbles. Place cake in freezer for 1-2 hours, or until solid.
    • When ready to eat remove cheesecake from freezer and let thaw 15-20 minutes before slicing. Optional to top with your favourite fruits (I used sliced kiwi).

    Notes

    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. 

    Nutrition

    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

  • Approvals
     

     
    Allergies
  • VEGAN – VEGETARIAN – WHEAT-FREE- GLUTEN-FREE – DAIRY-FREE – SOY-FREE

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