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matcha-cheesecake-recipe

Matcha Cheesecake

A delicious vegan matcha cheesecake that's creamy and rich.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8 servings
Calories: 350 kcal

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 

  1. Preheat your oven to 350°F (175°C).
  2. Mix graham cracker crumbs and melted coconut oil in a bowl. Press into the bottom of a springform pan.
  3. Bake the crust for 10 minutes. Let it cool.
  4. Blend soaked cashews, coconut cream, maple syrup, lemon juice, matcha powder, and vanilla extract until smooth.
  5. Pour the filling over the cooled crust. Smooth the top with a spatula.
  6. Bake for 50 minutes. Let it cool completely, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Sodium: 100mg | Potassium: 300mg | Fiber: 3g | Sugar: 15g | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

Keywords

Cheesecake, Matcha, Vegan
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