Vegan Matcha Cheesecake

Vegan, gluten-free, and no-bake, this creamy Matcha cheesecake is the perfect healthy dessert.

Makes 1 cheesecake.

An original recipe prepared for us by Fueled Naturally.



    • 1 cup raw almonds
    • 6 medjool dates, pitted
    • 2 Tbsp melted coconut oil
    • 2 Tbsp cacao nibs
    • 1 pinch of salt

    Matcha Filling

    • 2 cups raw cashews, soaked
    • ¾ cup coconut milk (from a can)
    • 2 Tbsp melted coconut oil
    • 4 Tbsp maple syrup
    • 1 Tbsp Aiya Culinary Grade Matcha
    • 1 vanilla bean
    • 1 pinch of salt

    Chocolate Ganache

    • ½ oz vegan dark chocolate
    • 3 Tbsp coconut milk (from a can)

    Optional Toppings


    1. Soak the raw cashews in filtered water for at least 4 hours overnight, or soak in hot water for 20 minutes.
    2. Add ½ cup almonds to processor and pulse until fine, close to flour consistency. Then, add remaining ½ cup almonds, dates, coconut oil, cacao nibs, and pinch of salt to a food processor or high-powered blender. Pulse until it comes together into a sticky dough.
    3. Grease a 6” springform pan with melted coconut oil (for easy removal). Remove crust from food processor and press into the greased pan, evenly pressing down and pushing the crust to the sides as well. Set aside.
    4. In a high speed blender, combine soaked cashews, coconut milk (make sure to shake the can before opening), coconut oil, maple syrup, Matcha, vanilla bean (slice in half length wise and scrape the inside), and pinch on salt. Blend until smooth. If needed, adjust sweetness by adding more maple syrup.
    5. Pour the Matcha filling on top of the crust and spread with a spoon or spatula to create a smooth top. Place in freezer for 4 hours or overnight.
    6. Once the cheesecake has sat in the freezer for at least 4 hours, prepare the chocolate ganache. Place chopped chocolate in a microwave safe bowl. Heat for about 1 minute. Remove and stir. Repeat heating at shorter intervals of 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency. Add coconut milk and quickly stir in with a whisk.
    7. Run a sharp knife along the edge of the pan and cheesecake and then release cake from pan. Spread the chocolate ganache on top of the cheesecake. Set aside for the chocolate to harden. The frozen cheesecake will harden the chocolate quite fast so no need to place in the freezer!
    8. Top with fresh berries and dust with Matcha. Let sit for 15 minutes to soften and enjoy!

    Click below to purchase the Culinary Grade Matcha used in this recipe: