Luscious no-bake Matcha Cheesecake – your favorite latte transformed into an easy vegan treat with a brownie crust and vanilla swirls on top!
Taking the afternoon pick-me-up to a whole new, extra delicious level.
When a latte won’t do and you don’t have time for a nap, a cheesecake worth of matcha should do the trick, yes? Although I suggest starting with just a slice, this baby is RICH.
Did I mention the chocolate crust? Yes, there is a chocolate crust. And it is made of healthy things. And it tastes like squishy brownie.
Did I mention the vanilla swirls? An ode to the matcha latte – my muse for this cake and the center of my everlasting matcha love.
Did I mention it’s no-bake? And date-sweetened? And, don’t let the swirls fool you, really easy to make?
So you’re going to be wanting to grab your springform and get right on this.
I try to be smart about food budgeting. I try to shop at Trader Joe’s as much as possible. I try to not drive within 5 miles of Whole Foods for fear that it’s fun healthy brands and yummy hot bar will suck me in and steal all my money.
But there are some things that are worth spending on. And for me one of those things is MATCHA.
Whether it’s the best $5 latte at one of my favorite coffee shops made with homemade almond milk, the very legit whisky thing, and a bit of honey. Or my own matcha powder for homemade lattes and using in recipes. Matcha is one of those things where quality definitely counts.
I’ve tried quite a few brands, but Encha is my favorite. It is the brightest in color and flavor, and I promise that little pouch will last longer than you think. When you can make a matcha latte without any added sweetener and it’s still yummy, you know you’ve got the good stuff.
I usually buy their latte grade matcha – not as pricey as the ceremonial grade, and better flavor than the culinary grade. And if you want to try it, hope on over to Instagram and enter my GIVEAWAY by Sunday!
P.S. This post isn’t sponsored, just authentically sharing a product I love.
The crust. I’ve done oat crusts and almond crusts and cereal crusts, so this time I chose hemp seeds for the crust. It’s nut-free, only 4 ingredients, and pairs really well with the other flavors happening here. But feel free to substitute any of the other crusts linked above. Also, if you’ve never tried chocolate + matcha…OH MAN ♡
The filling. I promise I will calm down with the non-dairy yogurt in everything soon, but for no-bake vegan cheesecake-ing there is nothing better. Sorry, not sorry. It’s tangy and creamy and not some sort of freaky, gum-filled soy cheese product.
But yogurt can’t pull this off alone.
The creamy, oil-free matcha filling is made of:
- non-dairy yogurt and…
- raw cashews
- medjool dates
- non-dairy milk
- lemon juice
- vanilla extract
- matcha!
Nothing crazy, amiright?
For the swirls on top, scoop out a half cup of the filling before adding the matcha powder and BOOM – two-tone cheesecake but you only have to blend once.
This cake does need to freeze overnight and be kept in the freezer. It doesn’t taste like ice cream, the texture is very creamy after thawing for just a few minutes, but without coconut oil it won’t set properly in the fridge.
Happy latte-in-cake-form making to you!
WATCH HOW TO
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No-Bake Matcha Cheesecake
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Prep Time: 20 minutes
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Cook Time: 8 hours (chilling)
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Total Time: 8 hours 20 minutes
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Yield: 8 slices
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Category: cake
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Method: no bake
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Cuisine: american
Description
Luscious no-bake Matcha Cheesecake – your favorite latte transformed into an easy vegan treat with a brownie crust and vanilla swirls on top!
Ingredients
Crust*
- 1 cup (120g) hemp seeds**
- 6-8 (120g) pitted medjool dates (soaked for 10 minutes)
- 1/4 cup (20g) cacao powder
- Pinch of salt
Matcha Filling
- 1 cup (240g) non-dairy yogurt (I used almond milk yogurt)
- 1 1/2 cup (180) raw cashews (soak first for easier blending)
- 6-8 (120g) pitted medjool dates***
- 1/2 cup (120g) non-dairy milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp matcha powder
Instructions
- Combine all the crust ingredients in a blender of food processor.
- Blend on low speed until you have sticky chunks that hold together when pressed.
- Press into the bottom of a 6-inch springform pan. Set aside.
- Blend all the filing ingredients except the matcha on high until very smooth and creamy. This will take some time, especially if you don’t soak the cashews first.
- Remove 1/2 cup and set aside.
- Add the matcha powder to the blender, and blend again.
- Pour the matcha filling on top of the crust.
- Dollop on the white filling and swirl with a chopstick or straw.
- Freeze overnight (or at least 8 hours).
- Remove from the freezer for 5-10 minutes before slicing and eating.
- Keep leftovers in the freezer for up to a week.
Notes
*For alternate crust options, you can use this almond crust OR this oat crust OR this cereal crust instead.
**Can substitute with other seeds or nuts or oats.
***I do not recommend substituting other sweeteners as the dates add to the creaminess and thickness of the filling as well as sweetening it. This cake is not super sweet, so add more dates if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 22g
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 14g
Keywords: vegan, dairy free, easy, dessert, gluten free, matcha, cake
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