Raw Vegan Matcha Cheesecake Recipe

I created this raw vegan matcha cheesecake on a quiet morning in my kitchen with just a few simple ingredients: soaked cashews, coconut cream, lemon juice, almonds, and dates. It’s no-bake, plant-based, and naturally sweetened.

In this post, I’ll show you how to make it step by step, share tips for getting the texture just right, and answer common questions like how long it lasts or what to use instead of cashews.

If you love creamy, earthy desserts that are as beautiful as they are nourishing, this one’s for you.

Table of Contents

Table of Contents

Introduction to Raw Vegan Matcha Cheesecake

What Is a Raw Vegan Matcha Cheesecake?

This raw vegan matcha cheesecake isn’t like your typical baked dessert. There’s no dairy, no refined sugar, and no oven. Instead, I use simple, whole ingredients to create something that feels indulgent but is naturally nourishing.

I start with the crust, just almonds and soft Medjool dates pulsed together into a sweet, sticky base. For the filling, I blend soaked cashews, coconut cream, lemon juice, maple syrup, vanilla, and a generous spoonful of matcha powder. It all sets in the fridge and comes out smooth, firm, and ready to slice.

What I love most about this raw vegan matcha cheesecake is how easy it is to put together. You don’t need fancy tools or baking skills, just a food processor and a little time to let it chill. It’s rich, refreshing, and the matcha gives it that earthy twist I crave in a dessert.

Why Matcha and Raw Cheesecake Make the Perfect Pair

Matcha brings a natural balance to the creamy, sweet filling. That gentle bitterness softens the richness of the cashews and coconut, so every bite feels light not heavy. I’ve tried a lot of raw desserts, but this combo surprised me with how well it works.

Plus, matcha is packed with antioxidants and offers a calm, clean energy. That’s part of what makes this raw vegan matcha cheesecake feel a little extra special, like you’re treating yourself in the best possible way.

If you’re into fresh, no-bake recipes, don’t miss our Watermelon Fries with Coconut Lime Dip for another cool and creative bite.

Health Benefits of Raw Vegan Matcha Cheesecake

Is Vegan Cheesecake Healthy? Breaking Down the Nutrition

One of the reasons I love making this raw vegan matcha cheesecake is that it feels good to eat. Unlike traditional cheesecake, which is usually packed with refined sugar, dairy, and processed ingredients, this version is made from whole foods that support your body.

The crust is just nuts and dates, nothing else. The filling comes from soaked cashews, coconut cream, lemon juice, and natural sweeteners like maple syrup. Everything is raw, plant-based, and full of healthy fats, fiber, and nutrients. There’s no flour, no butter, and no weird additives.

Of course, it’s still a dessert, so I wouldn’t call it a health food, but I can say it’s a much more nourishing choice than the average slice of cake. Plus, it’s naturally gluten-free and dairy-free, which makes it a lot easier for people with allergies or sensitivities to enjoy.

Matcha Powder: Superfood Status & Nutritional Highlights

Let’s talk about matcha. It’s one of my favorite ingredients, not just for flavor, but for how it makes me feel. Matcha is a type of powdered green tea, rich in antioxidants called catechins, especially EGCG, which has been studied for its anti-inflammatory and metabolism-supporting benefits.

It also contains L-theanine, an amino acid that helps promote calm focus, something I appreciate during busy days. The gentle caffeine boost from matcha is smooth and steady, with none of the jitters I used to get from coffee.

When I add matcha to this cheesecake, it gives the dessert more than just color. It adds a subtle, earthy flavor and a calm energy that sets it apart from anything else I’ve made. And yes, it looks as good as it tastes.

Check out Dairy Free Rocky Road Ice Cream if you’re into plant-based desserts with bold flavor and a creamy finish.

Ingredients Breakdown for Raw Vegan Matcha Cheesecake

Common Raw Vegan Cheesecake Ingredients (Including Dates & Nuts)

Every time I make my raw vegan matcha cheesecake, I rely on a few staple ingredients that bring everything together. The crust starts with Medjool dates and almonds, one of my favorite combos. The dates are naturally sweet and sticky, so they hold the crust together perfectly without needing any added oil or syrup. Just a few pulses in the food processor, and the base is done.

The filling for my raw vegan matcha cheesecake is where the magic happens. I use soaked cashews because they blend into the creamiest texture. Coconut cream adds richness, while lemon juice gives it that subtle tang that reminds me of traditional cheesecake. A touch of maple syrup balances everything out, and a bit of vanilla adds warmth.

And then there’s the matcha. It gives the cheesecake its signature color and flavor. I always use a good-quality culinary matcha powder for the perfect earthy tone without overpowering the sweetness. It’s what makes this raw vegan matcha cheesecake so unique.

I love that this dessert is made entirely from whole, plant-based ingredients. There’s no dairy, no refined sugar, and nothing processed, just real food that tastes amazing.

What Can You Use Instead of Cashews in Vegan Cheesecake?

If you need to avoid cashews, don’t worry, this raw vegan matcha cheesecake is easy to adapt. I’ve tested versions with soaked sunflower seeds, macadamia nuts, and even silken tofu, and they all work in their way.

Sunflower seeds are a great nut-free option. They don’t have the same creaminess as cashews, but they still create a nice texture and are more budget-friendly too. Macadamia nuts are a closer match, and they bring a buttery flavor that blends beautifully with matcha.

Silken tofu is a fun alternative if you want a lighter version. It gives the cheesecake a smooth texture, but it may need a little extra coconut cream to firm it up properly.

The best part about making a raw vegan matcha cheesecake is how customizable it is. Once you get the base ratios down, you can swap, adjust, and experiment depending on what you have in your kitchen.

Check out Rocky Road Ice Cream Cake if you’re curious about how I create other creamy, plant-based desserts that don’t require baking.

Raw Vegan Matcha Cheesecake Step-by-Step Recipe Guide

Making this raw vegan matcha cheesecake might look impressive, but I promise it’s super simple. Here’s how I do it, step by step.

Step 1: Prepare the Crust

I start by gathering a handful of raw almonds and soft Medjool dates. These two ingredients form the base of my no-bake crust.

• I add 1 cup of almonds and about 6–8 pitted dates to a food processor.
• I blend until the texture becomes tacky and slightly coarse, firm enough to stick together when I pinch it with my fingers.
• If it’s not sticking well, I adjust by blending in an additional soft date. If it’s too sticky, a tablespoon of extra almonds usually balances it out.

Once it’s ready, I press the mixture firmly into the bottom of a parchment-lined springform pan. I like to get an even layer and press down hard with a spatula or the bottom of a glass. Then I place the crust in the freezer while I work on the filling.

Step 2: Soak the Cashews

This step happens ahead of time, but it’s essential for the creamy texture of the filling.

• I soak 1½ cups of raw cashews in hot water for at least 2 hours or overnight in cold water.
• After soaking, I drain and rinse them well.

Softened cashews blend more smoothly, giving this raw vegan matcha cheesecake its rich, velvety texture.

Step 3: Blend the Matcha Filling

Now for the best part, the filling.

In a high-speed blender, I add:

• The soaked cashews
• ¾ cup full-fat coconut cream
• ¼ cup fresh lemon juice
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1½ tsp high-quality matcha powder

Then I blend everything until it’s smooth and silky. I usually stop to scrape down the sides once or twice. The color turns a soft, earthy green, and the aroma is just perfect, slightly sweet with a hint of green tea.

Step 4: Assemble the Cheesecake

Once the filling is blended, I grab the crust from the freezer.

• I pour the matcha filling over the crust and smooth out the top with a spatula.
• A few gentle taps on the counter help release any air bubbles.
• Then, I cover the pan and place it in the freezer for at least 4–6 hours, or overnight.

Step 5: Slice and Serve

Before serving, I let the raw vegan matcha cheesecake sit at room temperature for 15–20 minutes. That helps soften it just enough for easy slicing without losing its shape.

• I like to garnish with a dusting of matcha, shredded coconut, or a few crushed nuts for texture.
• Leftovers go back into the freezer and keep well for up to 2 weeks.

Discover great ideas like Watermelon Fries and Strawberry Dip if you’re in the mood for a fruity raw snack next.

Storage & Freezing Tips

Can You Freeze Vegan Cheesecake Without Losing Texture?

Absolutely, and I do it all the time. One of the best things about this raw vegan matcha cheesecake is how well it holds up in the freezer. I almost always store mine that way. Freezing not only helps it set properly but also keeps the flavors fresh.

Once the cheesecake is fully frozen, I like to transfer individual slices into airtight containers or wrap them in parchment paper before sealing them in a freezer-safe bag. That way, I can grab just one piece when I’m craving something sweet without having to thaw the whole thing.

And no, it doesn’t get icy or lose its texture thanks to the healthy fats from the cashews and coconut cream; the filling stays creamy and smooth even after being frozen.

How Long Does Raw Vegan Cheesecake Last in the Fridge?

If I’m planning to serve the cheesecake within a day or two, I’ll keep it in the fridge instead of the freezer. It stays firm and sliceable, and I think the flavor deepens a little after resting overnight.

Typically, I store the full raw vegan matcha cheesecake covered in the fridge for up to 4 days. Just make sure it’s tightly sealed or in a container with a lid so it doesn’t absorb any fridge smells.

If I have leftovers after that, I freeze the rest so nothing goes to waste.

Don’t miss our Blueberry Vegan Ice Cream if you’re looking for another cool, make-ahead treat that keeps just as well in the freezer.

FAQs – Raw Vegan Matcha Cheesecake

Check out Vegan Chocolate Coconut Bars if you’re looking for another easy, versatile dessert that you can dress up or keep simple.

Conclusion: A Simple Treat That Feels Special Every Time

This Raw Vegan Matcha Cheesecake has become one of my favorite go-to desserts—not just because it’s easy to make, but because it always feels like a treat. It’s the kind of recipe I can count on when I want something creamy, beautiful, and nourishing all at once.

I love that I can pull it together with just a few real ingredients, no baking, no refined sugar, and no stress. Whether I’m enjoying a slice with a cup of tea or serving it to friends, it always gets the same reaction: “Wait…this is vegan?”

If you’re new to matcha or raw desserts, I hope this inspires you to try something new. And if you’re already a fan, I hope it gives you a fresh way to enjoy the flavors you love.

Thanks so much for reading, and if you give this recipe a try, I’d love to hear how it turns out.

Don’t miss our Dairy Free Rocky Road Ice Cream for another allergy-friendly treat that’s creamy and no-bake.

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