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Matcha Cheesecake [Vegan]

This lovely green cheesecake is worthy if being the centerpiece at a party! The flavor of matcha is light, allowing you to experience all of the other flavors it has to offer.

Matcha Cheesecake [Vegan]

This Recipe is :

Dairy FreeVegan


For the Crust:

  • 1 cup almonds
  • 8-9 big Medjool dates
  • A pinch of sea salt

For the Cashew Cream Layer:

  • 1 1/3 cups cashews, soaked in water a minimum of an hour but preferably overnight
  • 1/3 cup agave nectar or male syrup
  • 2 teaspoons matcha powder
  • 1/3 cup coconut oil, softened


  1. Grease a cake pan with a removable base with coconut oil. Lining the sides with parchment, it helps with the cake removal but isn’t necessary.
  2. With a food processor, blend the crust ingredients together into a dough, and then press it evenly into the bottom of the pan.
  3. Drain the soaked cashews and blend them with the rest of the ingredients for the cheese layer, until it forms a smooth paste.
  4. Pour this on top of the crust layer and smooth the top out.
  5. Add any garnishes if you desire. Freeze it for a minimum of 6 hours to let it set. To serve, either remove it from the freezer 1 hour prior to serving or cut with a hot knife.




Sasha Gill is a med student by day, crazy cat lady at night, and passionate vegan 24/7. She made the decision to go plant based for both health and ethical reasons, and has never looked back since. The madness behind the blog ‘Holy Basil’, she is determined to convince everyone that begin a plant-based vegan is definitely not boring, with interesting flavor combination and veggie-fied comfort food.



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6 comments on “Matcha Cheesecake [Vegan]”

Click to add comment
Nate Twine
4 Months Ago

Jennifer Twine

Sara Thanoon
4 Months Ago

Babiiiiiii Barbara Alvarez Flandez

Barbara Alvarez Flandez
31 Dec 2015

Wow!!!! Shall we?

Vegan World
4 Months Ago

This is great post,keep it up!

Julia Carrasquillo
4 Months Ago

Jeff Allmen

Tanya Carcamo
4 Months Ago

Joshua Carcamo !


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