Indulge in a delightful fusion of flavors with this matcha cheesecake. This vegan dessert combines the earthy tones of matcha with the creamy texture of a traditional cheesecake, all while being dairy-free and gluten-free. Perfect for any occasion, this recipe will impress both vegans and non-vegans alike.
Some ingredients in this recipe might not be commonly found in your pantry. Cashews need to be soaked overnight to achieve the creamy consistency required for the filling. Coconut cream is thicker than coconut milk and can usually be found in the baking or international foods aisle. Matcha powder is a finely ground green tea powder that can be found in the tea or health food section of most supermarkets.
Ingredients For Matcha Cheesecake Recipe
Graham cracker crumbs: These form the base of the crust, providing a crunchy texture.
Coconut oil: Used to bind the crust together and add a subtle coconut flavor.
Cashews: Soaked overnight to create a creamy, dairy-free filling.
Coconut cream: Adds richness and a smooth texture to the filling.
Maple syrup: A natural sweetener that complements the flavors of the cheesecake.
Lemon juice: Provides a slight tang to balance the sweetness.
Matcha powder: Gives the cheesecake its distinctive green color and earthy flavor.
Vanilla extract: Enhances the overall flavor of the cheesecake.
Technique Tip for Making This Cheesecake
When blending the cashews for the filling, make sure they are soaked overnight to achieve a creamy texture. If you forgot to soak them, you can do a quick soak by boiling them for 15-20 minutes, but the overnight soak yields a smoother result. Additionally, ensure your coconut cream is well-chilled before using it, as this helps in achieving a thicker consistency for the cheesecake.
Suggested Side Dishes
Alternative Ingredients
vegan graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits can provide a similar texture and flavor profile, and many brands offer vegan options.
melted coconut oil - Substitute with melted vegan butter: Vegan butter can offer a similar fat content and binding properties, while also adding a rich flavor.
soaked overnight cashews - Substitute with soaked overnight almonds: Almonds can provide a similar creamy texture when blended, and they also have a mild flavor that works well in cheesecakes.
coconut cream - Substitute with cashew cream: Cashew cream can be made by blending soaked cashews with water, providing a similar creamy consistency and neutral flavor.
maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative for sweetening the cheesecake.
freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can provide a similar tangy flavor, though it should be used in slightly smaller quantities due to its stronger taste.
matcha powder - Substitute with spirulina powder: Spirulina powder can offer a similar vibrant green color and a unique flavor, though it will be less earthy than matcha.
vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor, adding a nutty undertone to the cheesecake.
Alternative Recipes Similar to This Cheesecake
How To Store or Freeze Your Cheesecake
Allow the matcha cheesecake to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
Once cooled, cover the cheesecake with plastic wrap or aluminum foil. Ensure it is tightly sealed to keep out any unwanted odors from the refrigerator.
Place the wrapped cheesecake in an airtight container. This adds an extra layer of protection and helps maintain its freshness.
Store the matcha cheesecake in the refrigerator for up to 5-7 days. The flavors often meld and improve over time, making it even more delicious.
For longer storage, consider freezing the cheesecake. First, slice it into individual portions. This makes it easier to thaw only what you need.
Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or container. Label with the date to keep track of freshness.
Freeze the cheesecake for up to 2-3 months. When ready to enjoy, thaw slices in the refrigerator overnight. This gradual thawing helps maintain the creamy texture.
Avoid thawing the cheesecake at room temperature, as this can cause it to become too soft and lose its structure.
For an extra touch, garnish the thawed matcha cheesecake with fresh fruits or a dusting of matcha powder before serving. This adds a burst of color and flavor.
How To Reheat Leftovers
Preheat your oven to 275°F (135°C). Place the matcha cheesecake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.
If you prefer a quicker method, use a microwave. Place a slice of matcha cheesecake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals until it's warmed to your liking.
For a more even reheating, use a double boiler. Place the matcha cheesecake in a heatproof dish and set it over a pot of simmering water. Cover the dish and heat for about 10-15 minutes, checking occasionally until warmed through.
If you have an air fryer, preheat it to 300°F (150°C). Place the matcha cheesecake in the basket and heat for about 5-7 minutes. This method helps maintain the crust's texture while warming the filling.
For a stovetop method, use a non-stick skillet over low heat. Place the matcha cheesecake slice in the skillet and cover with a lid. Heat for about 5-7 minutes, checking frequently to ensure it doesn't overheat or burn.
Essential Tools for Making This Cheesecake
Oven: Used to preheat and bake the crust and cheesecake.
Springform pan: Essential for forming the cheesecake and easily removing it after baking.
Mixing bowl: Used to mix the graham cracker crumbs and melted coconut oil.
Spatula: Helps in smoothing the top of the cheesecake filling.
Blender: Blends the soaked cashews, coconut cream, maple syrup, lemon juice, matcha powder, and vanilla extract into a smooth filling.
Measuring cups: Ensures accurate measurement of ingredients like graham cracker crumbs, coconut oil, cashews, coconut cream, and maple syrup.
Measuring spoons: Used for precise measurement of smaller ingredients like lemon juice, matcha powder, and vanilla extract.
Baking sheet: Placed under the springform pan to catch any potential drips during baking.
Cooling rack: Allows the crust and cheesecake to cool evenly after baking.
Refrigerator: Used to chill the cheesecake for at least 4 hours before serving.
How to Save Time on This Recipe
Prepare ingredients ahead: Soak the cashews overnight and measure out all ingredients in advance to streamline the process.
Use a food processor: Blend the filling ingredients quickly and efficiently with a food processor instead of a blender.
Pre-bake the crust: While the crust is baking, start preparing the filling to save time.
Chill overnight: Make the cheesecake the day before and let it chill overnight for a firmer texture and to save time on the day of serving.
Matcha Cheesecake
Ingredients
Crust
- 1.5 cups Graham Cracker Crumbs vegan
- 0.5 cup Coconut Oil melted
Filling
- 2 cups Cashews soaked overnight
- 1 cup Coconut Cream
- 0.5 cup Maple Syrup
- 2 tablespoon Lemon Juice freshly squeezed
- 1 tablespoon Matcha Powder
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs and melted coconut oil in a bowl. Press into the bottom of a springform pan.
- Bake the crust for 10 minutes. Let it cool.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, matcha powder, and vanilla extract until smooth.
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake for 50 minutes. Let it cool completely, then refrigerate for at least 4 hours before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
More Amazing Recipes to Try 🙂
- Berry Almond Overnight Oats Recipe10 Minutes
- Banana Oatmeal Pancakes Recipe30 Minutes
- Banana Oat Pancakes Recipe25 Minutes
- Banana Nut Pancakes Recipe25 Minutes
- Banana Nut Overnight Oats Recipe10 Minutes
- Tofu Scramble Recipe20 Minutes
- Shakshuka Recipe30 Minutes
- Mushroom Spinach Frittata Recipe30 Minutes
Leave a Reply