A beautifully green Japanese matcha cheesecake. Smooth, creamy, and perfectly balanced with just the right amount of matcha!
No Bake Matcha Cheesecake
8 Medium Slices
This beautifully green matcha cheesecake is smooth, creamy, and perfectly balanced with just the right amount of matcha powder. Made with soaked nuts, cream cheese, maple syrup, lemon juice, and a buttery digestive cookie crust.
160g Digestive Biscuits
60g Butter, Melted
¼ Tsp Sea Salt
130g Raw Cashews (or 190g, soaked)
70g Raw Pistachios (or 120g, soaked)
300g Cream Cheese
150g Greek Style Yogurt
150ml Maple Syrup
2 Tbsp (10-11g) Culinary-grade Matcha Powder
1 Vanilla Pod (or 1 Tbsp Vanilla Bean Paste)
1 Tbsp Lemon Juice
Soak the cashews and pistachios separately in water for 4 hours. Rinse and drain. You can also quick-soak your nuts by soaking them in boiling water for one hour.
Making the Crust
Line the bottom of an 18-20cm (7.5” or 8”) cake tin with a removable base, with parchment paper.
Add the digestive biscuits and salt to your food processor and blitz for about 20 seconds, until evenly and finely ground. Add the melted vegan butter and blend again until the mixture sticks together.
Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon. Set aside in the fridge.
Add all of the filling ingredients to a blender, and blitz for 1 minute until the mixture is smooth and creamy.
Pour the mixture into the cake plan, and place it back into the fridge to set for at least 4 hours (or overnight, if preferred).
Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Slice and serve!