Vegan Matcha Swirl Cheesecake

GFVGVDFNS
Slices of gluten-free vegan Matcha Swirl Cheesecake on squares of parchment paper It’s cheesecake time! And not just any cheesecake – matcha cheesecake. Let’s do this! Cashews, coconut yogurt, lemon, coconut milk, maple syrup, and matcha for making Matcha Swirl Cheesecake This recipe is simple, requiring just 10 ingredients, and adapted from my Easy Vegan Cheesecakes!

What is Matcha?

Matcha is a powdered green tea containing 137 times more antioxidants than brewed green tea (like, whoa). Both come from the tea plant (camellia sinensis), but with matcha, the entire leaf is consumed. It has traditionally been consumed as part of Japanese tea ceremonies for centuries, but has become more widely known and popular in recent years and is now enjoyed around the world in tea lattes, smoothies, desserts, snacks, and more! Learn more about the fascinating history of matcha here. Pouring filling into crust for vegan Matcha Swirl Cheesecake

How to Make Matcha Cheesecake

The crust is made of dates, walnuts, and salt, which creates a salty-sweet, insanely delicious base for this creamy cheesecake. The matcha comes in swirl form. Once most of the filling has been added, add a bit of matcha to the remaining filling and blend. Then pour and swirl. Ohhhh, yeah. It’s not only beautiful, but also delicious. Matcha and other ingredients in a blender for making Matcha Swirl CheesecakePouring green matcha filling over white filling to create a swirl Using a spoon to make a swirl pattern for gluten-free vegan Matcha Swirl Cheesecake I love using matcha in recipes because it boasts some serious health benefits! It contains an amazing amount of antioxidants. And it provides a gentler boost of caffeine. Find links to my two favorite brands below (one more expensive, one more affordable). Plus, that color! I’d use it for the color alone. Swoon! Picking up a slice of chilled gluten-free vegan Matcha Swirl Cheesecake I hope you all LOVE this cheesecake! It’s: Creamy Rich Matcha-infused Naturally sweetened Protein-packed A healthier dessert & SO delicious This would make the perfect dessert for hosting or bringing along to parties. People would never guess it’s vegan and gluten-free! It’s also raw, refined-sugar-free, and super easy to make! Your friends and family will be so impressed with that swirl action that they’ll be begging you for all of your baking secrets. If you like matcha, be sure to check out our Matcha Green Smoothie Bowl, Mint Matcha Shamrock Shake, and Best Vegan Matcha Latte! And for more cheesecake recipes, try my White Chocolate Lemon Cheesecake, Easy Baked Vegan Cheesecake, and Vegan Pumpkin Cheesecake! If you try this recipe, let us know! Leave a comment, rate it, and tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends! Slice of Matcha Swirl Cheesecake on a parchment paper square ready to be devoured for a delicious plant-based dessertCutting into a slice of this gorgeous two-tone Matcha Swirl Cheesecake

Vegan Matcha Swirl Cheesecake

Amazing, 10-ingredient vegan matcha swirl cheesecake that's raw, naturally sweetened, and insanely delicious! The perfect vegan, gluten-free dessert with health perks!
Author Minimalist Baker
Print
Slices of Vegan Matcha Cheesecake beside dates and matcha powder
5 from 18 votes
Prep Time 4 hours 30 minutes
Total Time 4 hours 30 minutes
Servings 10 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

FILLING

  • 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
  • 1 tsp vanilla extract (optional)
  • 1 medium lemon, juiced (~3 Tbsp or 45 ml as original recipe is written)
  • 1/4 cup light coconut milk (or sub full-fat coconut milk)
  • 1/4 scant cup melted coconut oil (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 maple syrup (or sub agave // use less for a more tart cheesecake)
  • 1/4 cup 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 (see our Matcha Review!)

CRUST

  • 1 cup packed medjool dates (pitted // as original recipe is written, about 22 dates or 275 g pitted before measuring)
  • 1 1/2 cups raw walnuts (or sub raw almonds)
  • 1 pinch sea salt

Instructions

  • 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.
  • Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  • 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.
  • Line a standard pie, round cake dish, or 7-inch springform pan (I like this one!) with parchment paper (adjust number/size of pans if altering batch size). Then add crust mixture and carefully press with fingers to distribute.
  • 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.
  • 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.
  • 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.
  • Pour 2/3 filling into the crust (see photo) and tap a few times to release any air bubbles. Set aside.
  • To the remaining filling, add the matcha powder, starting with the lesser end of the range (1 1/2 tsp as original recipe is written). 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.
  • 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.
  • 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!
  • 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.

Notes

*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 calculated with light coconut milk and without additional toppings.
*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 (1 of 10 servings)

Serving: 1 slices Calories: 340 Carbohydrates: 31.3 g Protein: 7.3 g Fat: 23.5 g Saturated Fat: 7.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 55 mg Fiber: 3.5 g Sugar: 20.2 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!






  1. Alexandra Sevlie says

    Super delicious, and it was a lot easier to make than I originally thought! The steps were simple to follow, and it turned out SO good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Alexandra! Thanks so much for the lovely review!

  2. Kat says

    Hey, I only have a 9inch spring form, any suggests on how to increase the ingredients? Or do you think it will be okay with the current level of ingredients just a shorter cake? Thank you in advance,

    Kat

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, we haven’t tried it in a 9-inch pan, but we think it would still be okay, just shorter. You could also adjust the servings to 15 to retain the height. Let us know how it goes!

  3. Haley St Paul says

    Making this with a friend over facetime this weekend since we can’t hang out and cook together. Would I be able to adapt this to make mini cheesecakes in muffin tins? Or do you think this is best in a bigger pan? I only have a 9×9 square pan.

  4. Martina Hoffer says

    This is the real thing! Thank you, Dana! Creamy, sweet-sour, rich and lemony and able to deceive even the most diehard bovine cheesecake lovers. I used a pottery 8″ pie pan and took the frozen pie to a friend’s brunch. All that was left was the pie pan :) I followed the recipe but my mixture was to thick so I adjusted with a tablespoon of coconut milk and a tablespoon of lemon juice. I then needed to add a tablespoon of maple syrup (but had initially only used 1/4 cup instead of 1/2) and all was well. I also zested half of the lemon prior to squeezing it because I find zest adds a little je ne sais quoi to desserts. Just make sure your lemons are organic and washed really well under warm water. Can’t wait to make it again for St. Patrick’s Day.

  5. Miss Jay says

    Kia ora from Aotearoa New Zealand Dana, this was another first for me. I omitted the coconut oil as I didn’t have any, and it did just fine without. I used dates, flaxseed meal, cocoa and Himalayan pink salt for the base. I also added about 2 teaspoons of spirulina for colour as the matcha powder I had was very pale. A very adaptable recipe, so thanks heaps for all your guidance and the extra tips in all your comment sections, you are the key to my baking success!

  6. Gabby says

    Hi! What if i wanna sub for monk fruit sugar? What are
    The proportions? Thank you!!!! Looks awesome but trying to do to keto

  7. Anonymous says

    I’ve left maybe 2-3 reviews in my life. Every time I make this my friends love it. I’m not vegan or anything but I look for recipes that my friends with allergies can eat. Even my husband loves this! I’ve tried a few non dairy cheesecakes but I think this ones the best. I wish it could be left at room temperature but the baked versions are just not as good. Love your recipes!

  8. Melissa says

    We have made your cheesecakes a dozen times we are truly grateful for the Recipes you provide! We recently found out our son can not have cashews is there another nut that will work?
    Thank you for your time

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, For the cashews, that’s a tough one. We did try macadamia nuts and didn’t love the texture – didn’t get creamy enough – but the taste was awesome. So that’s an option. Otherwise, maybe try subbing something like hemp seeds + vegan cream cheese? Let us know if you do some experimenting!

  9. Amy Belledin says

    I bought a food processor and made this for it’s inaugural run. It was also my first attempt at a vegan dessert of any kind. Success on both fronts! This is delicious and very easy to make. I will make this one again.

  10. Anna says

    I’ve made a bunch of your recipes lately, and they ALL are absolutely amazing! I love this cheesecake! Thank you for your work.

  11. Lydia says

    Hello! This looks amazing! If I don’t like coconut or almond, is there anything else I can substitute the coconut ingredients with that you can recommend? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried this, but would recommend the following. You could use refined coconut oil (it doesn’t have the coconut taste that unrefined does). For the coconut milk, you can sub any dairy-free milk of your choice and for the coconut yogurt, you could sub vegan cream cheese. Hope that helps!

  12. Valeska Heldt says

    This looks amazing and I would like to make this for my boyfriend’s birthday tomorrow – but we don’t have a food processor. Do you think chopping the dates by hand will lead to the desired consistence of the dough?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Valeska, we haven’t tried that and don’t think it would work well, but it’s a possibility! If you give it a try, we would love to hear how it goes!

  13. Shelaki says

    This was SO good!!! I made it for a dinner party and everyone loved it! The date crust is amazing! I used 1-1/2 tsp matcha as per suggestion and it was perfect.
    Also FYI, since I don’t have a high speed blender, I used my food processor. I processed the filling for a good 7 minutes as per the cashew cream cheese recipe on this site, and it turned out just fine. So don’t skip this recipe just because you don’t have the fancy blender!

  14. Laurie says

    I have now made this 4 times and ended up ordering the pan you suggested because I know I am going to be making this on a somewhat regular basis for the rest of my life. IT IS SO GOOD!!!! There is a teashop in Asheville, NC called Dobra that sells a match cheesecake that I tasted a few years ago and have dreamed about ever since. This is even better than that one. Thank you for another stunner, Dana. You are the BEST!

  15. Laurie says

    I am going to make this for the second time tomorrow. IT IS SO GOOD!!! There is a similar cake at Dobra Tea House in Asheville which I have dreamed about ever since tasting it a few years ago. Now I can make my own! Thank you Dana – this cheesecake is a dream come true!

  16. Kim says

    Hi, I‘d love to try that amazing recipe for a birthday! Is it possible to do it in the evening/day before the big day and keep it in the freezer until the next day (morning)? What would you recommend? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim! 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!

  17. Veronica says

    I don’t know how your’s came out so white… my mix is light brown and when you mix the matcha in it’s a horrible color. I guess maple syrup is no t the best idea for this recipe.

  18. Manju Jacob says

    I made it twice ! So yummy and easy. I cut the number of dates to 5 and sprinkled a bit of cold water while pulsing to bring it to the right consistency. I make vegan food for my 21 yr old son and he does not like it very sweet. I subbed maple syrup with 1/2 tsp stevia powder. Crust was a mix of raw almond and walnuts and I mixed some soaked Irish sea moss for a gelatinous texture.
    I am a big fan of Dana and I have shared the blog recipes with several patients of mine who are afraid to try vegan ( I am a dietitian ). Thank You Dana for creating masterpieces – I have one of your cook books too. You are the best!

  19. Chantelle Smith says

    Ekkk…I soaked the cashews 2 days ago now and rinsed after the soak time but have been in the fridge…thoughts? Do I need to soak new cashews or could these be ok?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chantelle! Soaked cashews keep for about five days. After that, they may begin to turn a shade of dark brown and start to taste a bit bitter. Hope this helps!

  20. George Straka says

    Excellent post. I used to be checking continuously this weblog and I am impressed! Very useful information specially the ultimate part :) I care for such info a lot. I used to be looking for this certain information for a long time. Thank you and best of luck.

  21. Jules says

    Delicious!! You can’t taste the coconut too much, and the flavor combo is perfect. It will get soft quickly after taking out of the freezer, but I ADORE this recipe!!

  22. Adriel says

    I wanna make this tonight….but i don’t like the taste and texture of cashew cream. I saw your other basic vegam cheesecake recipe that uses a mix of cream cheese, cashew and coconut milk (i would rather leave it out, too expensive and i don’t like the taste in drinks or other things) that is BAKED so it doesnt taste and melt like ice cream….could i bake this whole matcha cheesecake too if im using the mixed base from the other recipe, and the matcha swirl?? How long, and how long do i freeze it after? Thanks!!

  23. Ashleigh Wilson says

    Looks amazing, I want to make it for a friends birthday but I will have to travel to her, so it’ll be out of the fridge for about 4 hours. I’ve never made vegan cheesecake before – any idea if it will collapse/melt on my way?

  24. Divya says

    Hi Dana , could you please post a recipe of vegan red velvet cake . I am planning to make one for my daughter’s half birthday and would love to use your recipe.Thanks a ton

  25. Caroline says

    All I can say is WOWZA. This. Is. Amazing! I made this yesterday as one of the Christmas desserts. It was a hit! I followed your recipe exactly – brilliant. I also made your vegan choc peppermint black bean brownies, which were equally amazing. It was good to have a choc and non-choc dessert, so thank you so much for your delicious recipes!!! :)

  26. Julia Kanter says

    Is the “melted coconut”meant to be melted coconut oil? Not sure where I would get raw coconut to be melted…

  27. Ormthong says

    It’s so good. Better than my regular non vegan cheesecake! But i am wonder if i can put agar agar in this recipt? And how much? Thank you

  28. Jen says

    Is there any part of this can be done ahead? How long is too long to “chill” in the freezer? Of course I want it to taste its best, and I know that usually happens when things are fresh, but I will be making this as birthday (cheese)cake and will be running around for most of the day beforehand.

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen! You can keep it in the freezer up to 1 month, but is best fresh within the first couple of days. As for making ahead, while there is not any particular steps that you can save time by doing ahead, you can always make it ahead + freeze for later!

  29. Amy W says

    Great recipe.. super easy to make. I put a little more Matcha powder in there because I like the strong flavour. Topped with a raspberry sauce. Delicious!

  30. Anahita Ghorbani says

    Hey Dana,
    I rarely comment on blogs but I must really complement you on a amazing and delicious recipe!! Having lived in Japan for 4 months last spring and buying a ton of matcha, I decided to make this cake for my brothers birthday last week. I got complements from everyone and the rest of the cake was eaten within a day by me and my husband,
    I have since shared your recipe with a lot of friends and everyone is so excited to try!
    I will definelty make it again and am trilled it both works for lactose intolerant, vegans and gluten intolerant ;)
    Thank for a beautiful and delicious blog!

    Ps. We found it most delicious after approximately 1-2 hours of defrosting.

  31. Sarah Currie says

    Hello Dana,
    This is delicious. We prepared the cheesecake yesterday and it is quickly disappearing. We look forward to each of your posts. Best wishes in all you do. With gratitude, Sarah in Castlegar, BC

  32. Mariana says

    Dear Dana,

    Ever since you posted this recipe I couldn’t wait to make it. Followed your recipe to the T and it’s such a perfect balance of everything. Very delicious and my man loves it too.
    No doubt this will be one of regulars as many of your other recipes.
    Thank you for sharing x

  33. Sue L. says

    I made this and it’s delicious! I messed up and omitted the coconut oil but it still worked and froze. My teenage son said it tastes like key lime pie and it does. I didn’t have dates so I used a vegan pie crust I had.

  34. Laura says

    Hi! My partner is allergic to all nuts and has strong reactions to dates. Any substitutions you can recommend for the crust and filling (I saw the one suggesting vegan cream cheese)?

  35. Kia says

    amazing! Seriosuly, when i tried the filling i was so surprised and happy!
    I didn’t have enough space in the freezer, so i let it rest in the fridge, but for how long?! … cant wait to taste it…

  36. Kate says

    Thank you again for another amazing recipe Dana! You won my heart with the matcha powder so I had to make it tonight. It was delicious and everyone loved it! (Also made your Red Lentil Curry for dinner, another favorite of ours) Yay! LOVE your recipes and make them all the time :)

  37. Cassie Autumn Tran says

    Cheesecake with 7 grams of protein and utter sweet and refreshing deliciousness? Ooh la la, sign me up, dear! Do you know if this recipe works with a dry sweetener or maybe even dates as a sugar substitute?

  38. Heather says

    This looks delicious! I am all about bringing things that no one thinks of as ‘vegan’ to any sort of soiree. Haha. Sad but true! Matcha all the way! Also, I’ve never commented on your blog before but I just wanted to thank you for being one of my primary inspirations for starting my food blog 2 years ago. I’d been doubtful as to whether or not I could do it and honestly, it’s been one of my happiest and most fulfilling hobbies ever! Inspirational for sure. You’re awesome! Many, many thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! Thanks for the request. I don’t know that I’ll experiment with seitan anytime soon. I eat mostly gluten-free and one of the key ingredients in seitan is vital wheat gluten. I’ve also been limiting processed non-fermented soy where I can. But if I find an alternative way I’ll add it to the list!

  39. Darlene Lizotte says

    Hi! I made this last night and it came out delicious! So easy and actually can kind of healthy. I’d been wanting to tackle a vegan dessert like this and I’m happy to have had success on my first try. I love your website and everything I’ve made so far! Thanks!

  40. Justin says

    Is this very matcha forward? I’m hesitant that with the swirl it won’t be very matcha tasting (I love desserts that really taste like a matcha latte.) Every once in a while vita cafe does a special matcha cheesecake that has nice matcha punch – I’m missing that. Should I go with the recipe as is or increase the matcha slightly?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say start with a small amount and gradually work your way up. This definitely tastes like matcha, but the brand I used is high quality (not bitter), and it balances perfectly with the lemon, coconut, cashews, and the date crust.

  41. Gina says

    This looks amazing and I LOVE matcha but am desperately allergic to cashews! What can be used in their place? Thanks. :)

    PS–Thanks for the almond option for the crust (allergic to walnuts too)!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For the cashews that’s a tough one. I did try macadamia nuts and I didn’t love the texture – not got creamy enough – but the taste was awesome. So that’s an option. Otherwise, maybe try subbing something like hemp seeds + vegan cream cheese? Let me know if you do some experimenting!

  42. Vicki says

    I made this tonight. It is so incredibly delicious. Thanks! I used 1/2 walnuts and then 1/2 almonds for the crust (since the recipe says almonds can be substituted). I also used only about 1/2 teaspoon of matcha. I loved the flavor so much before adding it that I was afraid I wouldn’t like it as much with all the matcha, although I think next time I would go ahead and try it with more. Thanks again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      In the crust you can easily sub almonds, pecans, or even oats! (or a blend). I could also see shredded coconut working well, too.

    • Emma says

      Soak ’em! Put them in water in your fridge overnight or in boiling hot water for 45 minutes. They’ll be soft enough for most blenders then!

  43. Willa says

    This looks delicious! Would macadamia nuts work in the place of cashews? I am sensitive to cashews but would love to try to make a vegan cheesecake!

  44. Kay says

    Looks so delicious. Is it very coconut tasting? If so, is there any substitute for coconut? I love matcha but hate coconut.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you aren’t into coconut, make sure your coconut oil is refined (less coconut flavor) or use avocado oil. And sub almond or rice milk for the coconut!

      • Cinzi says

        Okay so I followed this suggestion, and the result is an amazing chocolate ice cream cake with a great crust! But I’m wondering if the lemon is necessary in the filling? It’s throwing me off with every bite. I also didn’t have medjool dates so I used regular pitted dates. It tastes fine, but I was also wondering what the difference is?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          If you arent a fan of the lemon, leave it out next time! As for dates, medjool have more of a ‘caramel’ flavor but both can be used.

  45. Enrique Ramirez says

    Looks delicious … wondering what the texture is like? Matcha is pretty trendy right now.

    – Enrique, Vegan P2P FB Group