This vanilla matcha cheesecake is every bit as decadent as the dairy kind but instead of weighing you down, it energizes you! It’s not salad, but this no-bake cheesecake is made with cashews, coconut milk, matcha green tea, almonds, and cacao, and is sweetened with dates. Creamy, rich, and melt-in-your-mouth good.

Matcha Vanilla Cheesecake With Chocolate Cookie Crust [Vegan, Gluten-Free]



For the Filling:

  • 1 1/3 cup cashews, soaked 2-4 hours, drained, and rinsed)
  • 1 13.5-ounce can full-fat coconut milk
  • 1 cup dates, packed, soaked in hot water a few minutes before blending, if needed
  • 2 tablespoons matcha green tea powder
  • 1 tablespoon vanilla
  • A pinch of salt
  • 1 tablespoon of vodka (optional)

For the Crust:

  • 1 cup raw almonds
  • 1/3 cup raw pecans
  • 1/3 cup rolled oats
  • 1/3 cup raw buckwheat groats or more oats
  • 1/3 cup cacao or cocoa powder
  • 10 Medjool dates
  • A pinch of salt
  • 1-2 tablespoons water, as needed

For the Raw Chocolate Sauce:

  • 3 tablespoons melted coconut oil
  • 3 tablespoons cocoa or cacao powder
  • 1 tablespoon coconut nectar or maple syrup


  1. In a food processor, process the first four crust ingredients until a fine meal forms. Add the remaining ingredients and process until well blended and the mixture sticks together. Press the crust mixture evenly into an 8-inch springform pan. Set aside.
  2. In a high-speed blender, blend all of the filling ingredients until completely smooth and silky, it may take a minute or two. Pour filling into crust. Tap on the counter lightly to even out the filling. Freeze for about 4 hours or until firm. Mix the raw chocolate sauce ingredients together until blended, drizzle on cake, and sprinkle on coconut shreds. Serve.