Creamy Matcha Cashew Cheesecake with Coconut Cream Recipe
This creamy matcha cashew cheesecake with coconut cream is a vegan, gluten-free, and naturally sweetened dessert that combines the earthy flavor of matcha with a rich, nutty cashew base. The crust is made from gluten-free oats, shredded coconut, almond flour, and melted coconut oil, baked to golden perfection. The filling is a smooth blend of soaked cashews, coconut cream, coconut yogurt, agave, and matcha powder, creating a delightful, refreshing cheesecake that sets in the freezer without any baking required for the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (including freezing time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Crust
- 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
Filling
- 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
Instructions
- Soak the cashews: Add the raw cashews to a small bowl and cover with boiling water. Set aside to soften while preparing the crust.
- Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking the crust.
- Prepare crust base: In a food processor, pulse the gluten-free oats until they turn into a flour-like consistency. Add shredded coconut, almond flour, cinnamon, and salt; pulse again to evenly mix.
- Combine crust ingredients: Pour in the melted coconut oil and agave syrup, pulsing until the mixture forms a dough-like consistency.
- Press crust into pan: Cut a parchment paper circle to fit the bottom of your 7-inch (or 9-inch) springform pan. Press the dough evenly across the bottom, then poke 10-12 holes in the base to allow steam to escape during baking.
- Bake crust: Bake the crust in the preheated oven for 10 minutes or until golden brown. Remove and set aside to cool.
- Make matcha filling: Drain the soaked cashews. In a blender, combine the drained cashews, coconut cream, agave syrup, coconut yogurt, lemon juice, vanilla extract, salt, and matcha powder. Blend until very smooth and creamy.
- Assemble cheesecake: Pour the matcha filling into the prepared crust and gently tap the pan on your work surface to release any air bubbles.
- Freeze cheesecake: Place the assembled cheesecake in the freezer for at least 2 hours or until solid.
- Serve: Remove the cheesecake from the freezer and allow to thaw for 15-20 minutes before slicing and serving for optimal texture and flavor.
Notes
- You can use a 9-inch springform pan if you prefer a thinner cheesecake.
- Ensure cashews are fully softened by soaking in boiling water for at least 30 minutes for a creamy filling.
- Matcha powder quality affects flavor; use ceremonial grade for the best taste.
- The cheesecake is stored best in the freezer and should be thawed before serving for the best texture.
- Substitute agave syrup with maple syrup or another liquid sweetener if preferred.
