Baked Vegan Matcha Cheesecake

This Vegan Gluten-Free Matcha Cheesecake comes with a heavenly creamy texture and an earthy, slightly sweet taste. It has a unique flavor due to a rich matcha filling, similar to a green tea flavor, that perfectly complements the nutty, gluten-free crust. It’s a matcha dessert that everyone will love and is perfect for special occasions and celebrating the Holiday season.

Like my cute Matcha Coconut Cupcakes, this green tea cheesecake will impress. It has a silky smooth texture, is deliciously creamy, and brings a beautiful vibrant green color to your dessert table due to high-quality matcha and other healthy ingredients from Wilderness Poets. Nobody will ever guess that it's made with only plant-based ingredients that your body can feel good about as well. Of all the matcha desserts, this is my absolute favorite and always looks gorgeous. 

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Jump to:

• Ingredients To Make This Creamy Cheesecake: 
• How To Make it: 
• Top Tips: 
• Variations & Substitutions: 
• Storage: 
• Equipment Needed: 
• Recipe FAQs: 
• More Amazing Vegan Cheesecake Recipes To Try Next:
• Baked Vegan Matcha Cheesecake
• More Vegan Dessert Recipes:

Ingredients To Make This Creamy Cheesecake: 

This matcha cake recipe is super easy to make. Trust me, it looks like a celebratory worthy dessert that you bought from a vegan baker, but with the right ingredients and my top tips, you can make this at the comfort of your own home and even use most of the leftover ingredients to make some of my other vegan baked goods. Here's what you need.

• Almond Flour & Cassava Flour: These two gluten-free flours form the base of the crust, providing a subtly sweet and nutty flavor. Almond flour adds richness, while cassava flour keeps it light and cohesive.
• Maple Crystals: My favorite sweetener adds natural sweetness without overpowering the subtle notes of matcha. It also adds a unique depth of caramel flavor without using refined sugars. I use it in so many of my vegan treats, such as these Vegan Chocolate Hazelnut Brownies or Healthy Chocolate Hazelnut Frappe. A little goes a long way, too, so treat yourself to a pack. Here, I am using it to sweeten the crust as well as the cheesecake mixture.
• Vanilla Bean Powder: Another Wilderness Poets product I love and always have in my pantry. Just like in my Vegan Cookie Monster Ice Cream Recipe (add link once published) or Baker-Style Gluten-Free Vanilla Muffins, it adds a depth of flavor that pairs beautifully with matcha, enhancing the cheesecake’s overall taste. I'm adding some to the crust as well as the filling.
• Cashew Butter: This delicious creamy goodness acts as the fat binder for the crust, giving it that perfect buttery texture you want in any good cheesecake.
• Raw Cashews: Soaked cashews create a creamy and smooth cheesecake filling, giving the cheesecake that luxurious consistency without the use of heavy cream or a traditional cream cheese mix.
• Vegan Yogurt: Unsweetened coconut yogurt adds tanginess, much like cream cheese, and helps balance the matcha’s unique flavor.
• Cornstarch: A classic thickener that ensures the cheesecake filling sets perfectly.
• Culinary Grade Matcha: I truly recommend Wilderness Poets Culinary Matcha. This organic green tea powder provides a rich green tea flavor without being too bitter and is ideal for desserts. You can use up the rest of the matcha to make my Paleo Matcha Fudge, Matcha Smoothie Bowl, or Vegan Mint Chocolate Brownies. Plenty of reasons to get your own Matcha bag!
• Lemon Juice: The acidity of the lemon juice enhances the tang of the cheesecake, balancing the richness of the cashews and matcha. Don't skip this!
• Vegan Whipped Topping: Like my Vegan Eggnog Cheesecake, I use a plant-based version instead of your classic heavy whipping cream. You can usually find them in the freezer section or make your own.

See the recipe card for quantities.

How To Make it: 

It's an easy recipe and it does involve an oven, but everything comes together rather quickly. Let's have a look.

• Prepare the Crust: Combine and mix almond flour, cassava flour, maple crystals, vanilla bean powder, and cashew butter until a dough forms. Press evenly into a springform pan and bake in a preheated oven until golden.
• Make the Matcha Cheesecake Filling: Blend soaked cashews, coconut yogurt, maple crystals, cornstarch, matcha powder, lemon juice, and vanilla bean powder until smooth. Pour the cheesecake batter over the baked crust and smooth it out with the back of a spoon.
• Bake, Cool, and Refrigerate: Bake until the cheesecake is set and the center is no longer wobbly. Allow it to cool at room temperature, then refrigerate for at least 4 hours.
• Add the Whipped Topping and Matcha Garnish: Spread or pipe vegan whipped topping on top of the cake. Dust the top of the cheesecake with matcha for extra color and flavor (optional).

Top Tips: 

Here are a few of my tips and the best way to embark on this vegan matcha cheesecake.

• Use Room Temperature Ingredients: It's best to obtain the smoothest cheesecake filling.
• Release Air Bubbles: Tap the cheesecake batter on the counter to release any air bubbles before baking to ensure a creamy texture.
• Avoid Opening the Oven Door: This vegan matcha cheesecake needs to bake at a steady temperature to set. 
• Cool To Room Temperature: Before you let it chill in the fridge, ensure it's sufficiently cooled; otherwise, the matcha cheesecake might collapse or crack.

Variations & Substitutions: 

It's a unique recipe, and I highly encourage you to try my recipe first as-is because I have tested it numerous times to give you the best matcha cheesecake taste and texture. But here are a few things you can do to change it up.

• Matcha Level: Adjust the matcha powder to your taste; add up to two tablespoons of matcha for a stronger green tea flavor.
• Sweetener: Although I prefer a natural sweetener like maple crystals, you can substitute it with brown sugar or coconut sugar for a different type of sweetness. 

Storage: 

Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.

Allow frozen slices to thaw at room temperature for a smooth, creamy cheesecake consistency.

Equipment Needed: 

• Springform Pan: For easy release and to maintain the classic cheesecake shape.
• High-Speed Blender or Food Processor: To create a silky smooth cheesecake filling.
• Large Bowl & Wooden Spoon: For combining the dry ingredients.
• Small Bowl: To drain the cashews in water.
• Spatula or Spoon: To smooth the top of the cheesecake mixture and to evenly spread the whipped cream.

Recipe FAQs: 

More Amazing Vegan Cheesecake Recipes To Try Next:

Looking for other vegan cheesecake recipes like this matcha cheesecake? Try these:

If you try this Baked Vegan Matcha Cheesecake recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

More Vegan Dessert Recipes:

I share plenty of vegan dessert recipes on my website! Make sure to check my recent recipes out.