1. What is vegan cheesecake made of?

When I make vegan cheesecake, especially this raw vegan matcha cheesecake, I skip the cream cheese and instead use a blend of soaked cashews, coconut cream, lemon juice, and natural sweeteners like maple syrup. These ingredients create a smooth, creamy texture that’s totally dairy-free but still rich and satisfying. The crust is usually made with nuts and soft dates no flour or butter needed.

2. Is vegan cheesecake healthy?

I wouldn’t call it a health food, but it’s a more nourishing option compared to traditional cheesecake. Since I use whole food ingredients like nuts, dates, coconut, and matcha, it’s packed with fiber, healthy fats, and antioxidants. Plus, there are no refined sugars or processed oils in my version, which is something I feel really good about serving to others or just enjoying myself.

3. What does matcha cheesecake taste like?

To me, the flavor is creamy, slightly sweet, and just a little earthy. Matcha has a natural bitterness that balances out the sweetness from the maple syrup and dates. It’s refreshing and light, not heavy or overly rich like baked cheesecakes. If you enjoy green tea or matcha lattes, you’ll probably love this dessert.

4. Can you freeze vegan cheesecake?

Yes, and I always do. This raw vegan matcha cheesecake freezes beautifully. I usually let it set fully in the freezer, then slice it and store individual pieces in airtight containers. When I’m ready for a slice, I let it thaw for about 15 minutes at room temperature. It keeps its texture and flavor perfectly for up to two weeks.

5. How long does vegan cheesecake last?

If I’m keeping it in the fridge, I try to eat it within 3–4 days. Just make sure it’s covered tightly or sealed in a container to keep it fresh. In the freezer, though, it’ll last much longer, up to two weeks or even more. I’ve kept slices for a month, and they still tasted great.

6. What can I use instead of cashews in vegan cheesecake?

If you’re avoiding cashews, there are alternatives. I’ve used soaked sunflower seeds and even silken tofu for a nut-free version. Macadamia nuts and blanched almonds also work, though the texture might be slightly different. Just make sure whatever you use is soft enough to blend into a smooth, creamy base.

How to make Easy Raw Vegan Matcha Cheesecake

Name: Raw Vegan Matcha Cheesecake Recipe
Prep time: 25 min
Total time: PT-489811H52M22S
Cuisine: Vegan
Ingredients: 1 cup raw almonds; 6–8 Medjool dates, pitted; Pinch of sea salt (optional); ½ tsp vanilla extract (optional); 1½ cups raw cashews (soaked 2–4 hours, then drained); ¾ cup full-fat coconut cream; ¼ cup fresh lemon juice; ¼ cup maple syrup; 1½ tsp culinary-grade matcha powder; 1 tsp anilla extract; Pinch of salt

Description

This raw vegan matcha cheesecake is a no-bake, dairy-free dessert made with cashews, coconut cream, dates, and matcha. Creamy, refreshing, and naturally sweetened perfect for a healthier treat.

Ingredients

Crust:

1 cup raw almonds
6–8 Medjool dates, pitted
Pinch of sea salt (optional)
½ tsp vanilla extract (optional)

Filling:

1½ cups raw cashews (soaked 2–4 hours, then drained)
¾ cup full-fat coconut cream
¼ cup fresh lemon juice
¼ cup maple syrup
1½ tsp culinary-grade matcha powder
1 tsp anilla extract
Pinch of salt

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Instructions

1. Prepare the crust:

In a food processor, blend almonds and dates until crumbly and sticky. Add salt and vanilla if using. Press into a parchment-lined 7″ springform pan. Freeze while you make the filling.

2. Make the filling:

In a high-speed blender, combine soaked cashews, coconut cream, lemon juice, maple syrup, matcha powder, vanilla, and salt. Blend until completely smooth and creamy, scraping down sides as needed.

3. Assemble the cheesecake:

Pour the matcha filling over the crust. Smooth the top with a spatula. Tap the pan gently to remove air bubbles. Freeze for 4–6 hours or overnight.

4. Serve:

Let cheesecake thaw at room temperature for 15–20 minutes before slicing. Top with matcha powder, fresh berries, coconut flakes, or tahini drizzle if desired.

Notes

You can replace cashews with soaked sunflower seeds or silken tofu for a nut-free version.

Adjust sweetness by adding more or less maple syrup to taste.

Store in the fridge for up to 4 days or freeze for up to 2 weeks.

Description

Ingredients

Instructions

Notes

Nutrition values are estimated and may vary based on specific ingredients or portion sizes used.