Name: Creamy Matcha Cashew Cheesecake with Coconut Cream Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 1 cup gluten-free rolled oats; 1/4 cup shredded coconut; 3/4 cup almond flour (ground blanched almonds); 1/2 tsp cinnamon; 1/4 tsp salt; 1/4 cup coconut oil, melted; 3 tbsp agave syrup; 1 1/2 cups raw cashews; 3/4 cup coconut cream (or full-fat coconut milk); 1/3 cup agave syrup; 1/4 cup coconut yogurt (or other plain plant-based yogurt of choice); 2 tbsp lemon juice; 1 tsp vanilla extract; 1/4 tsp salt; 1 tbsp matcha powder

If you’re dreaming of a dessert that’s luscious, vibrant, and packed with the perfect balance of earthy and creamy flavors, this Creamy Matcha Cashew Cheesecake with Coconut Cream Recipe is about to become your new obsession. Imagine a silky smooth matcha filling that melts in your mouth, supported by a nutty, lightly sweetened oat and coconut crust, all brought together by the richness of cashews and coconut cream. It’s vegan, gluten-free, and surprisingly simple to make, proving you don’t need a complicated process to create something truly special and indulgent. Whether you want a show-stopping dessert for guests or a treasured treat for yourself, this cheesecake fits the bill beautifully.

Ingredients You’ll Need

Top view of a clear food processor bowl filled with a mix of pale yellow powder, small amounts of white granules, and light brown spice powders scattered mostly on one side near the center blade. The food processor lid and black control panel are visible at the bottom. The whole setup is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to whip up this cheesecake? The beauty lies in the simplicity and quality of the ingredients. Each has a key role, whether it’s adding texture, natural sweetness, or rich creaminess to create that perfect cheesecake experience.

Raw cashews: They soak and blend into the creamy base that gives the filling its decadent texture.
Gluten-free rolled oats: When ground, they form the hearty foundation for our crust, gluten-free and wholesome.
Shredded coconut: Adds a subtle tropical flavor and delightful bite to the crust.
Almond flour: Deepens the nutty profile and helps the crust bind perfectly.
Cinnamon: Just a pinch brings warmth and balance to the crust’s flavor.
Salt: Enhances the sweetness and rounds out all other flavors.
Coconut oil (melted): Adds richness to the crust and helps it set firmly once baked.
Agave: A natural, mild sweetener that complements both crust and filling without overpowering.
Coconut cream (or full-fat coconut milk): The star of the filling, yielding a luxuriously smooth and velvety texture.
Coconut yogurt (or plant-based plain yogurt): Brings a touch of tang and extra creaminess to the cheesecake filling.
Lemon juice: Cuts through richness with a fresh zing that brightens each bite.
Vanilla extract: Adds an aromatic depth that pairs beautifully with the matcha.
Matcha powder: This vibrant green tea powder infuses the cheesecake with antioxidant-rich flavor and stunning color.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Creamy Matcha Cashew Cheesecake with Coconut Cream Recipe

Step 1: Soak the Cashews

Start by soaking your raw cashews in boiling water. This softens them beautifully, making sure your cheesecake filling blends into a silky smooth, creamy dream. Don’t skip this step—it is key for achieving that classic cheesecake texture without any dairy.

Step 2: Prepare the Crust

Preheat your oven to 350°F (180°C). Use a food processor to pulse the rolled oats until they become a fine flour. Then add shredded coconut, almond flour, cinnamon, and salt. Pulse again to combine everything evenly. Next, pour in the melted coconut oil and agave and pulse the mixture until it resembles a dough. Press this dough firmly into the bottom of a parchment-lined springform pan, ideally 7- or 9-inches in diameter. Poke small holes in the crust base to let steam escape during baking.

Step 3: Bake the Crust

Bake the crust for about 10 minutes until it turns lightly golden and fragrant. This step not only enhances the nuttiness but also helps the crust set so it holds together once the filling is added.

Step 4: Blend the Matcha Filling

Drain the soaked cashews and add them to a blender with coconut cream, agave, coconut yogurt, lemon juice, vanilla extract, salt, and matcha powder. Blend everything until it’s glass-smooth and perfectly uniform in color. The matcha will give this cheesecake its gorgeous green hue and a deliciously fresh, earthy flavor.

Step 5: Assemble and Chill

Pour the matcha filling carefully over the baked crust, smoothing the top with a spatula. Gently tap the pan on your countertop to release any trapped air bubbles. Place the cheesecake in the freezer for at least 2 hours to set solid. This chilling step is what transforms it from a liquid to a creamy, sliceable cheesecake.

Step 6: Serve

When you’re ready to indulge, remove the cheesecake from the freezer and let it thaw for 15-20 minutes for the perfect sliceability. Now, it’s time to enjoy all that creamy, matcha goodness!

How to Serve Creamy Matcha Cashew Cheesecake with Coconut Cream Recipe

A round green cake with two visible layers sits on a wooden board placed on a white marbled surface. The bottom layer is a light brown, crumbly crust, and the thick top layer is a smooth, pale green filling. White chocolate shavings are sprinkled over the top of the cake. A slice is removed and placed on a white plate behind the cake, showing the layers clearly. Two silver forks lie next to the cake on the white marbled surface, and white flowers are arranged nearby adding a soft touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A lightly dusted sprinkle of extra matcha or a handful of fresh berries makes an effortless, elegant topping. You could also add edible flowers or a drizzle of melted dark chocolate for a decadent touch that complements the cheesecake’s complex flavors beautifully.

Side Dishes

This cheesecake pairs wonderfully with a cup of freshly brewed green tea or jasmine tea, which helps highlight the matcha’s subtle notes. For a heartier dessert course, serve alongside a fresh fruit salad or a citrus sorbet to balance the richness.

Creative Ways to Present

Try serving this cheesecake in individual jars or clear cups for a charming twist on presentation. You can also layer it with crushed nuts or fruit compote to add more texture and visual appeal. It’s a real crowd-pleaser in any form you choose!

Make Ahead and Storage

Storing Leftovers

Keep your leftover cheesecake covered and refrigerated for up to 5 days. The flavors will deepen as it sits, so it only gets better with time. Remember to let it sit at room temperature for a bit before serving to bring back that creamy texture.

Freezing

You can freeze the cheesecake for up to 2 months by wrapping it tightly with plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving to maintain the perfect consistency.

Reheating

This cheesecake is best served chilled or at room temperature, so avoid reheating. Instead, simply let it sit out for 15 to 20 minutes before slicing and enjoy the silky texture without losing any of its luscious qualities.

FAQs

Can I use a different nut instead of cashews?

Cashews provide the perfect creamy texture when blended, but if you have allergies or preferences, soaked macadamia nuts or blanched almonds can be used with some variation in texture and flavor.

Is this recipe suitable for gluten-free diets?

Absolutely! Using gluten-free rolled oats and almond flour ensures the crust is free from gluten, making this cheesecake safe for those with gluten sensitivities.

Can I substitute the coconut cream with something else?

Coconut cream adds richness and a slight tropical note, but you could try full-fat canned coconut milk or a thick plant-based cream alternative. Keep in mind it may slightly alter the flavor and texture.

How vibrant should the matcha color be?

The matcha powder will create a lovely light to medium green shade. Using high-quality, bright green matcha will give you the best color and flavor results.

Can I prepare this cheesecake without a springform pan?

While a springform pan makes removal easier, you can use a regular cake pan lined with parchment paper. Just be gentle when transferring your cheesecake and chill it well for best results.

Final Thoughts

Making the Creamy Matcha Cashew Cheesecake with Coconut Cream Recipe is like creating a little edible celebration in your kitchen. It’s approachable, packed with layers of flavor, and flexible to suit many tastes and dietary preferences. Once you try it, you’ll see why it quickly becomes a favorite for any occasion—so go ahead, treat yourself and share the joy of this gorgeous cheesecake with the people you love!

Creamy Matcha Cashew Cheesecake with Coconut Cream Recipe

Ingredients You’ll Need