Green cheesecake Recipe

Green cheesecake first caught my eye in a vegan dessert group on Facebook. The color was bold, the texture looked creamy, and I instantly knew I had to try making it my way. As someone who shares easy, date-free vegan recipes on HubFoodie, I wanted a version that was dairy-free, no-bake, and allergy-friendly.

I experimented with matcha, avocado, and various natural sweeteners until I landed on a combination that tasted as good as it looked. Since then, green cheesecake has become a go-to treat in my kitchen.

In this guide, I’ll show you how to make it from scratch, what ingredients give it that vibrant color, and why it’s quickly becoming a favorite among dessert lovers.

Table of Contents

Table of Contents

If you’re curious, here’s the recipe that started it all.

What Is Green Cheesecake?

Origins and Evolution of Green Cheesecake

Green cheesecake puts a fresh spin on the classic. I first saw it in a vegan Facebook group, and it stood out vibrant, fresh, and different. The green color usually comes from ingredients like matcha, avocado, or pistachio, each adding flavor and nutrients.

This trend started gaining popularity with matcha cheesecakes in Japan and spread fast. It’s now common in vegan, gluten-free, and allergy-friendly kitchens.

Why It’s Gaining Popularity Among Dessert Lovers

People love green cheesecake because it’s:

• Visually unique and Instagram-friendly
• Easy to make as a no-bake dessert
• Customizable with healthy ingredients
• Great for special occasions or plant-based diets

I love how flexible it is. You can keep it simple or make it fancy, and it always gets attention.

Check out my raw vegan matcha cheesecake to see what inspired me.

Key Ingredients in Green Cheesecake Recipes

Natural and Artificial Coloring Options

When I make green cheesecake, I always go with natural coloring. Matcha, avocado, and pistachio are my go-to ingredients. They don’t just give that beautiful green color, they also add real flavor and nutrients.

Matcha brings a deep green tone and a slightly earthy, bitter taste. Avocado gives a light green color and a super creamy texture without overpowering the dessert. Pistachio adds a light nutty sweetness and a soft green color. Spinach can also be used just for color, especially when blended with lemon or vanilla to keep it tasting fresh.

I skip artificial coloring. Natural greens give better depth and a healthier, cleaner feel to the final result.

Flavor Profiles: Matcha, Pistachio, Avocado & More

Each green base gives its personality to the cheesecake. Matcha works great if you love bold, earthy flavors. Avocado is ideal for smooth, mellow versions and pairs well with lime or coconut. Pistachio offers a naturally sweet, rich taste that works beautifully with maple or vanilla.

When I create my filling, I usually mix these with soaked cashews or coconut cream, then balance the taste with lemon juice, maple syrup, and a hint of vanilla. Simple, clean, and full of flavor is always the goal.

Don’t miss our raw vegan matcha cheesecake that uses these exact ingredients.

How to Make Green Cheesecake at Home

No-Bake Green Cheesecake Recipe (My Go-To Version)

When I make green cheesecake, I always go for a no-bake version. It’s quick, smooth, and doesn’t need an oven. Here’s exactly how I do it:

Ingredients:

Crust

• 1 cup almonds or walnuts
• ½ cup shredded coconut
• 1–2 tablespoons maple syrup
• Pinch of salt

Filling

• 1½ cups soaked cashews (soaked 4 hours or overnight)
• ½ cup coconut cream
• 2 tablespoons lemon juice
• 1½ tablespoons matcha powder (or ½ avocado, or ¼ cup pistachios)
• 1 teaspoon vanilla extract
• 3 tablespoons maple syrup (adjust to taste)

Instructions:

Make the crust
In a food processor, I pulse the nuts, coconut, maple syrup, and salt until crumbly but sticky. I press it into the bottom of a lined springform pan and freeze while I make the filling.

Blend the filling
In a high-speed blender, I combine soaked cashews, coconut cream, lemon juice, vanilla, maple syrup, and matcha (or avocado/pistachio). I blend until it’s super smooth and creamy.

Assemble and freeze
I pour the filling over the crust, smooth the top, and freeze it for at least 4–6 hours until it’s firm.

Serve
Before serving, I let it sit at room temperature for 10–15 minutes for the perfect texture. It slices beautifully and tastes even better chilled.

This is the same method I used in my raw vegan matcha cheesecake recipe, and it’s been a reader favorite for good reason.

Baked Green Cheesecake (Optional Alternative)

If I feel like baking, I switch the base to a graham cracker or almond flour crust. For the filling, I use vegan cream cheese, lemon juice, sweetener, and the green ingredient. I bake at 325°F for about 45 minutes, then chill overnight.

But honestly, I stick to no-bake 90% of the time. It’s faster, lighter, and perfect for warmer days.

Popular Types of Green Cheesecake Around the World

Japanese Matcha Cheesecake

The first time I saw matcha cheesecake was in a Tokyo café photo shared online. It had that deep green color and looked so elegant. Naturally, I had to try my own.

Matcha adds more than color, it brings an earthy, slightly bitter flavor that balances beautifully with the creaminess of cheesecake. It’s not overly sweet, which I love. I usually make it with a no-bake filling, blending soaked cashews, coconut cream, and ceremonial-grade matcha. The result is smooth, rich, and a bit energizing thanks to the green tea.

Matcha cheesecake is especially popular in Japan and with anyone who enjoys Asian-style desserts. It’s subtle but so satisfying.

If you want to try it, I’ve shared the full raw vegan matcha cheesecake recipe that started my obsession.

American Avocado Cheesecake Variations

In the U.S., I’ve seen a lot of creative twists using avocado in cheesecakes. It’s not just for guacamole anymore. Avocado gives a light green color and an ultra-creamy texture without the need for heavy cream cheese or butter.

I love using avocado in the summer. It’s fresh, mild, and works well with lime, lemon, or coconut. Most people don’t even taste the avocado, it just makes the cheesecake silky smooth. I usually blend it with coconut cream and a splash of vanilla for a chilled, no-bake dessert.

Some versions use baked methods, but I stick to raw and dairy-free, using sweeteners like maple or agave. It feels clean and light but still indulgent.

If you like fruit-forward and creamy, avocado cheesecake might be your thing.

Discover great ideas like this in my quick & easy vegan dessert collection.

Serving and Presentation Ideas for Green Cheesecake

Best Toppings, Sauces, and Crust Pairings

Once the green cheesecake is set, presentation makes all the difference. I like to keep toppings simple but colorful.

For matcha versions, I dust a little extra matcha powder on top and add thin lemon slices or berries for contrast. When I use avocado in the filling, I top it with a few coconut flakes or crushed pistachios, which adds both texture and a pop of color.

Sometimes I drizzle maple syrup or a quick berry sauce made by blending frozen raspberries with a splash of lemon juice. It brings brightness and a bit of tang to balance the richness.

For crusts, my go-to is a raw base made from nuts and coconut. But if I want something a little more indulgent, I’ll use crushed vegan cookies mixed with coconut oil. It gives a familiar bite without baking.

If you’re looking for another no-fuss dessert with a clean finish, check out my watermelon fries and strawberry dip. It pairs surprisingly well with cheesecake on a summer plate.

FAQs about Green Cheesecake

Conclusion

Green cheesecake might look like a trend, but it’s so much more. Whether you’re into earthy matcha, smooth avocado, or nutty pistachio, this colorful dessert offers a fun and flavorful twist on a classic favorite.

For me, it started with one photo on Facebook, but now it’s a go-to recipe in my kitchen. It’s simple, clean, and flexible enough for any diet or occasion.

If you haven’t yet, try my raw vegan matcha cheesecake, it’s the one that started it all. And if you’re planning your next dessert table, don’t miss out on fun recipes like watermelon fries and strawberry dip or these easy raw vegan snacks.

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