Matcha vegan cheesecake

Matcha cheesecake

Matcha tea

Some people love matcha tea. Also many people say that they don’t like matcha tea because of specific bitter taste.

Well let’s talk about bitterness. Did you know that level of bitterness is dependent on quality of the tea? Authentic, high quality matcha tea is made of only top sweet and soft baby leafs, that are vibrant green and contain amino acids which gives matcha a unique flavour and therefore reduce the bitterness.

How to pick a good matcha powder?

  • Matcha that was grown and processed in region Uji, Japan is the best quality matcha, because of the environment.
  • As I said before the greener and more vibrant colour of the matcha, the higher quality.
  • Choice always ORGANIC MATCHA. Well, you are actually consuming the tea leaves with matcha and because of this I think that organic should be the way to go.

I’m absolutely matcha lover. I add matcha powder to my smoothies, cakes, I love drinking matcha latte and eating matcha ice creams !

To this cake I add here only 1/2 tsp of good quality organic matcha powder. Why? Because my son loves eating my cakes. He’s almost 3 years old, and as we all know children should not consume any teas.

This raw vegan matcha cake is quick and easy to make. Also if you don’t like matcha tea you can choose any other your favourite superfood, for example blue spirulina ❤️


  • gluten free
  • vegan
  • dairy free
  • sugar free
  • raw cake
  • easy to make
  • soft cake
  • and delicious


Vegan matcha cheesecake

  • Servings: 4-6
  • Difficulty: easy
  • Print

Vegan matcha cheesecake.




For the crust

  • 14 dates
  • 50g pecan nuts
  • 20g peanut butter
  • 70g gluten free oats
  • 25g cocoa powder
  • 1/4 tsp vanilla extract

For the filling

  • 200g cashews soaked overnight
  • 1/2 can of coconut cream (thick part)
  • 100g maple syrup
  • 2 tbsp melted coconut creamer
  • 2 tsp matcha powder
  • 1 tbsp lemon juice
  • 1/4 tsp vanilla seeds (optional) | vanilla extract


For the crust

  1. Place all the ingredients into food processor.
  2. Blend on the middle speed 30 seconds.
  3. Press dough firmly into tart.
  4. Place tart into freezer, while you making filling.

For the filling

  1. Add cashews, coconut cream, coconut creamer and maple syrup and blend until smooth on the highest speeds.
  2. Add matcha powder, lime juice and vanilla seeds, then blend all again.
  3. Pour creamy filling over your crust.
  4. Place in the freezer overnight.
  5. Next day take your cheesecake out of freezer and put in the refrigerator for at least 3 hours.
  6. Decorate your cake with kiwi fruit, strawberries and grapes.
  7. Enjoy.
  8. Store in the fridge.

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Hi, I’m Ella. Welcome to my food and travel blog. ❤ You will find here a lot of plant-based and vegetarian recipes. I’m gonna take you on a wonderful journey around the world with delicious food as well.

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