Vegan Matcha Swirl Cheesecake
Prep time
Total time
Amazing, 10-ingredient vegan matcha swirl cheesecake that's raw, naturally sweetened, and insanely delicious! The perfect vegan, gluten-free dessert with health perks!
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
Serves: 10
  • 1 1/2 cups (180 g) raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
  • optional: 1 tsp vanilla extract
  • 1 lemon, juiced (~3 Tbsp or 45 ml)
  • 1/4 cup (60 ml) light coconut milk (or sub full-fat coconut milk)
  • scant 1/4 cup (53 ml) melted coconut (if avoiding oil, the recipe won't be as creamy, but you can sub 1/4 cup more coconut yogurt or coconut milk)
  • 1/2 cup (120 ml) maple syrup (or sub agave // use less for a more tart cheesecake)
  • 1/4 cup (60 g) coconut yogurt* (DIY or store-bought vegan yogurt - I like Coyo!)
  • 1/4 tsp sea salt
  • 1 1/2 - 2 tsp matcha green tea powder (I like Townshend's and Organic Matcha)
  • 1 cup packed medjool dates (about 22 dates or 275 g), pitted (pitted before measuring)
  • 1 1/2 cups (155 g) raw walnuts (or sub raw almonds)
  • Pinch sea salt
  1. Add cashews to a bowl, cover with very hot water, and let soak 1 hour. Or cover with cool water and let soak for 6-8 hours or overnight. Drain well and set aside.
  2. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  3. Next, add nuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more chopped walnuts.
  4. Line a standard pie, round cake dish, or 7-inch springform pan (I like this one!) with parchment paper. Then add crust mixture and carefully press with fingers to distribute.
  5. To pack it down, use a flat-edged drinking glass lined with parchment paper and really press it down, pushing some crust up the sides. Place in the freezer to firm up.
  6. Add all filling ingredients except matcha to a high-speed blender and blend until creamy and smooth, scraping down sides as needed. If it has trouble blending, add a bit more coconut milk.
  7. Taste and adjust flavor/sweetness as needed, adding more coconut yogurt or lemon juice for tang, maple syrup for sweetness, or vanilla for vanilla flavor.
  8. Pour 2/3 filling into the crust (see photo) and tap a few times to release any air bubbles. Set aside.
  9. To the remaining filling, add the matcha powder, starting with 1 1/2 tsp. Blend until creamy and smooth. Then taste and see if it needs more matcha. I found 1 1/2 to be the perfect amount, as too much can taste bitter. Add to the filling in a swirling motion. Then swirl a few times with a spoon or a chopstick to create more of a swirl. Tap on the counter to release any air bubbles.
  10. Cover loosely with plastic wrap and freeze until set - about 3-4 hours depending on size of dish. When set, it will be firm to the touch.
  11. To serve, set out of the freezer until slightly soft to the touch - about 15-20 minutes. Then slice with a hot knife for easier slicing. Top with a touch of coconut whipped cream and fresh berries, or enjoy as is!
  12. Once this cheesecake has been frozen, it can be stored in the refrigerator up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting out for 15-20 minutes before slicing/serving to enjoy the best texture. Store leftovers in the freezer up to 1 month or the refrigerator up to 3 days.
*If you don’t have coconut yogurt, sub 1/4 cup more coconut milk and a bit more lemon juice.
*Nutrition information is a rough estimate for 1 of 10 slices without additional toppings, calculated with light coconut milk.
*Adapted from my 7-Ingredient Vegan Cheesecakes.
*Want more matcha recipes? Check out my Matcha Green Smoothie Bowls, Mint Matcha Shamrock Shake, and Best Vegan Matcha Latte!
Nutrition Information
Serving size: 1 slice (of 10) Calories: 340 Fat: 23.5 g Saturated fat: 7.3 g Carbohydrates: 31.3 g Sugar: 20.2 g Sodium: 55 mg Fiber: 3.5 g Protein: 7.3 g
Recipe by Minimalist Baker at