matcha cheesecake

Matcha cheesecake


Matcha cheesecake is light, nutritious and creamy. This delicious recipe is made from only a few ingredients and is gluten free, vegan & refined sugar free. It can also be kept in the freezer for up to 12 weeks – simply leave to chill in the room temperature for 10 or 15 minutes before serving.

Prep time: 20min |  Serves: 20 portions
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For the crust

2cups pitted dates

1cup raw walnuts

For the cheesecake

2 1/2 cups raw cashews

1/2 cup coconut cream

2tbsp agave

1/2 cup organic coconut oil

1tbsp matcha



  1. Cover cashew nuts in boiling hot water and soak for an hour (alternatively, you can soak them over night).
  2. Process walnuts and dates in the food processor until a sticky mixture is formed.
  3. To form the cheesecake use medium square baking tray, lightly grease it with the coconut cooking spray and press the date mixture onto the tray forming a crust and base for the cheesecake. Move to the fridge to set.
  4. Now add cashews, matcha, coconut cream, coconut oil, lime juice and agave into the food processor and mix well until smooth and thick consistency.
  5. Take the tray and pour the cashew mixture over the base. Smooth the top and sprinkle with matcha or crushed nuts.
  6. Leave for at least 4-5 hrs in the freezer to set. Remove from the freezer 10 minutes before serving.
  7. For my topping I used beetroot nut sprinkle which adds additional sweet flavour; you can buy this here