This Vegan Gluten-Free Matcha Cheesecake comes with a heavenly creamy texture and an earthy, slightly sweet taste. It has a unique flavor due to a rich matcha filling, similar to a green tea flavor, that perfectly complements the nutty, gluten-free crust. It’s a matcha dessert that everyone will love and is perfect for special occasions and celebrating the Holiday season.
Ingredients To Make This Creamy Cheesecake:
This matcha cake recipe is super easy to make. Trust me, it looks like a celebratory worthy dessert that you bought from a vegan baker, but with the right ingredients and my top tips, you can make this at the comfort of your own home and even use most of the leftover ingredients to make some of my other vegan baked goods. Here's what you need.
For The Gluten-Free Crust:
- 1 cup almond flour
- ½ cup cassava flour
- ⅓ cup maple crystals Wilderness Poets
- 1 teaspoon vanilla bean powder Wilderness Poets
- ⅓ cup raw cashew butter Wilderness Poets
For The Matcha Cheesecake Filling:
- 3 cups raw cashews soaked
- 3 cups vegan yogurt I recommend unsweetened coconut yogurt
- 1 cup maple crystals Wilderness Poets
- 3 tablespoon cornstarch
- 1 tablespoon culinary-grade matcha Wilderness Poets
- 2 lemons juiced
- 1 teaspoon vanilla bean powder Wilderness Poets
For The Whipped Topping:
- 2 containers vegan whipped topping
- ½ teaspoon Ceremonial Grade Matcha optional
Instructions
Prepare the Crust:
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, combine almond flour, cassava flour, maple crystals, and vanilla bean powder.
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Add cashew butter and mix until the dough comes together.
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Press the crust mixture into the bottom and up the sides of a greased or lined springform pan, spreading it evenly.
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Bake the crust for 10-12 minutes or until it starts to turn golden. Remove from the oven and set aside.
Make the Matcha Cheesecake Filling:
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Drain the soaked cashews and add them to a blender along with vegan yogurt, maple crystals, cornstarch, matcha, lemon juice, and vanilla bean powder.
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Blend until the mixture is completely smooth and creamy.
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Pour the filling over the baked crust and smooth out the top with a spatula.
Bake the Cheesecake:
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Bake for 30-40 minutes, or until the cheesecake is set and no longer wobbly in the center.
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Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
Add the Whipped Topping:
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Before serving, spread or pipe vegan whipped topping over the cheesecake.
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Optionally, dust with ceremonial-grade matcha for an extra touch of color and flavor.
Serve and Enjoy:
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Slice and serve this creamy, vibrant matcha cheesecake!
Top Tips:
Here are a few of my tips and the best way to embark on this vegan matcha cheesecake.
- Use Room Temperature Ingredients: It's best to obtain the smoothest cheesecake filling.
- Release Air Bubbles: Tap the cheesecake batter on the counter to release any air bubbles before baking to ensure a creamy texture.
- Avoid Opening the Oven Door: This vegan matcha cheesecake needs to bake at a steady temperature to set.
- Cool To Room Temperature: Before you let it chill in the fridge, ensure it's sufficiently cooled; otherwise, the matcha cheesecake might collapse or crack.
Variations & Substitutions:
It's a unique recipe, and I highly encourage you to try my recipe first as-is because I have tested it numerous times to give you the best matcha cheesecake taste and texture. But here are a few things you can do to change it up.
- Matcha Level: Adjust the matcha powder to your taste; add up to two tablespoons of matcha for a stronger green tea flavor.
- Sweetener: Although I prefer a natural sweetener like maple crystals, you can substitute it with brown sugar or coconut sugar for a different type of sweetness.
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.
Allow frozen slices to thaw at room temperature for a smooth, creamy cheesecake consistency.
Equipment Needed:
- Springform Pan: For easy release and to maintain the classic cheesecake shape.
- High-Speed Blender or Food Processor: To create a silky smooth cheesecake filling.
- Large Bowl & Wooden Spoon: For combining the dry ingredients.
- Small Bowl: To drain the cashews in water.
- Spatula or Spoon: To smooth the top of the cheesecake mixture and to evenly spread the whipped cream.
Recipe FAQs:
Although you can, I highly recommend using culinary-grade matcha from WildernessPoets for baking, as it offers vibrant color and rich flavor without being overly bitter.
Sudden temperature changes can cause cracks. Let the cheesecake sufficiently cool gradually at room temperature and follow my other top tips to get the best results.