This vegan matcha cheesecake is not only a feast for the eyes but also for the taste buds. It combines a naturally sweet base with a creamy filling infused with the distinct flavor of the finest matcha green tea. It’s sweet and deliciously satisfying and we guarantee it will appeal to both connoisseurs of traditional cheesecake and fans of culinary experiments.

Do you know what we love most about it besides its excellent taste? It doesn’t require baking, so you can easily prepare it even if you don’t have an oven. 🙂 We have a feeling this will become your new favorite recipe!

Ingredients for the filling:

  • soaked cashews – 1 to 1.5 cups (soak for 8-10 hours, changing water twice)
  • a ripe, soft avocado
  • Moya Matcha Daily or Moya Matcha Traditional – 1 tbsp
  • sweetener – 2 tbsp
  • lime juice – just under 1/2 cup
  • a pinch of sea salt

Ingredients for the base:

  • fresh or soaked dried dates – 1/2 cup
  • coconut flour – 1/2 cup
  • almond flour – 1/2 cup

For decoration:

  • strawberries
  • raspberries
ice matcha latte


Start with dates to make the base. Blend dates with a hand blender to resemble a paste. If you use soaked ones, thoroughly squeeze out the water from them beforehand. Add both flours and mix. Using your hands knead the dough and then line the bottom of the cake pan with it.

Use a hand blender to prepare creamy paste from cashews. Then blend the avocado separately and combine it with the cashew paste. Add sweetener, salt, lime juice and matcha powder. Mix to a smooth consistency. Finally, add melted coconut oil and blend for a few more minutes, staggering the circles with your hand.

Pour the finished “cheesecake” mixture onto the base. Put the cheesecake in the freezer for 8 – 10 hours. Remove to room temperature an hour before serving so that the cake thaws. Decorate the top with raspberries and strawberries.

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