How do I ensure my vegan matcha cheesecake sets properly?

For a firm cheesecake, allow it to set for 4-6 hours in the freezer until it is completely frozen solid before removing it from the tin.

Can I use different nuts for the crust?

The recipe suggests using either almonds or walnuts for the crust, and soaking them overnight is recommended to remove tannic acid.

What gives the cheesecake filling its creamy texture?

The creamy texture of the filling comes from blending soaked cashews with melted coconut oil, full-fat coconut milk, and maple syrup until smooth.

How long does the chocolate ganache need to harden?

The raw chocolate ganache will set in 30-45 minutes at room temperature, or you can place it in the fridge or freezer to harden more quickly.

Can I prepare this matcha cheesecake in advance?

Yes, this no-bake cheesecake requires 4-6 hours in the freezer to set, making it an excellent dessert to prepare ahead of time.

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Matcha Cheesecake With Chocolate Ganache
[Vegan]

Name: Matcha Cheesecake With Chocolate Ganache [Vegan]
Cook time: 30 min
Yield: 8-10
Ingredients: Crust:; 1 cup almonds or walnuts (bonus: soak your nuts overnight for 6-8 hours, this removes tannic acid, an enzyme inhibitor); 1 cup dates, pitted; dash of sea salt; dash of vanilla powder (optional); Filling:; 1 1/2 cups cashews; 1/4 cup coconut oil, melted; 3/4 cup full fat coconut milk; 1/2 cup maple syrup; 2 tablespoons matcha green tea powder; 3/4 tablespoons lemon juice; 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract; Ganache:; 3/4 cup maple syrup; 3/4 cup raw cacao powder; 1/4 cup melted cacao butter; 1/4 cup coconut oil; 1/8 teaspoon sea salt

AF By: Amanda Froelich

Author Bio

Healthy recipes from a plant-based chef. Amanda Froelich is an RHN, plant-based chef, certified Reiki master... Read More

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A vibrant green slice of no-bake vegan matcha cheesecake, topped with a glossy dark chocolate ganache, served on a white plate with a fork.

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Matcha Cheesecake With Chocolate Ganache [Vegan]

8-10

Dairy Free

Before we begin, you may want to wipe away the bit of drool spilling out from the corner of your mouth. Don’t worry — if you follow the directions below, you’ll be able to create this decadent dessert and drool over it in real life.

Ingredients You Need for Matcha Cheesecake With Chocolate Ganache [Vegan]

Crust:

1 cup almonds or walnuts (bonus: soak your nuts overnight for 6-8 hours, this removes tannic acid, an enzyme inhibitor)
1 cup dates, pitted
dash of sea salt
dash of vanilla powder (optional)

Filling:

1 1/2 cups cashews
1/4 cup coconut oil, melted
3/4 cup full fat coconut milk
1/2 cup maple syrup
2 tablespoons matcha green tea powder
3/4 tablespoons lemon juice
1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract

Ganache:

3/4 cup maple syrup
3/4 cup raw cacao powder
1/4 cup melted cacao butter
1/4 cup coconut oil
1/8 teaspoon sea salt

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How to Prepare Matcha Cheesecake With Chocolate Ganache [Vegan]

Crust:

In a food processor, grind your almonds or walnuts until they resemble a powder.
Add in the pitted dates, sea salt, and vanilla powder and process until a sticky, crumbly crust forms.
Grease a cheesecake tin with infused coconut oil.
Next, press the crust into the bottom of the pan. Ensure the bottom layer is uniform and there are no holes.
Pop the tin into the freezer as you prepare the crust.

Filling:

In a high-speed blender, process all ingredients until smooth and creamy.
Next, pour the filling into the cheesecake tin. Use a spatula to get all of the goodness out.
Then, shake the tin back and forth so it spreads evenly.
Allow the cheesecake to set for 4-6 hours in the freezer.
When it is frozen solid, remove the cheesecake from the tin and place on a pan.
(Optional:) Pour your raw ganache (recipe below) evenly on top, allowing it to drip over the sides.
(Optional:) You can top the cheesecake with whatever you like, such as pecans, raw chocolate, or cacao nibs.
Allow the ganache to set (30-45 minutes). When you are ready to serve the dessert, allow it to thaw for 15 minutes.
Finally, cut the cake into 8-10 pieces and serve immediately. Enjoy!

Ganache:

Allow all ingredients to melt in a double broiler (but not boil).
Whisk together until smooth.
When the cheesecake is set, pour the ganache on top; allow to harden in the fridge or freezer.