Are you after Gluten Free Vegan Desserts? 🙂
This no-bake vegan matcha cheesecake is super easy to make! This “cheesecake” is not only vegan but also raw, dairy-free, gluten-free, and free of sugar.
This no-bake vegan matcha cheesecake only requires 10 ingredients, and it’s insanely delicious!
Here I used the food processor to make the cashew cream fillings, you can definitely use a blender for smoother texture 🙂
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Ingredients (8-inch springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1 ½ cups packed dates, pitted
• 2 cups raw walnuts
• 1 pinch sea salt
FILLING
• 2 cups raw cashews (soaked overnight in cool water)
• 1 tsp vanilla extract
• 3 Tbsp lemon juice
• 1/2 cup full-fat coconut milk (sub coconut cream)
• 1/4 cup melted coconut oil
• 1/2 cup maple syrup
• 1/4 tsp sea salt
• 2 tsp matcha green tea powder (or more for matcha lovers)
Instructions
1. Add pitted dates to a food processor and blend until it forms into a ball. Remove and set aside.
2. Add walnuts and salt and process into a meal. Then add dates back in and blend until a dough forms – it should stick together when you squeeze a bit between your fingers.
3. Line an 8-inch springform with parchment paper. Add crust mixture and carefully press with fingers to distribute. Use a flat-edged drinking glass lined with parchment paper to press it down, pushing some crust up the sides. Place in the freezer to firm up.
4. Add all filling ingredients except matcha to a blender or food processor and blend until creamy and smooth.
5. Pour 2/3 filling into the crust and tap a few times to release any air bubbles. Set aside.
6. To the remaining filling, add the matcha powder. Blend until creamy and smooth. Then taste and see if it needs more matcha. Add to the filling and swirl a few times with a spoon or a chopstick to create swirls. Tap on the counter to release any air bubbles.
7. Place in the freezer until set – at least 3-4 hours (or overnight). When set, it will be firm to the touch.
8. To serve, set out of the freezer until slightly soft to the touch – about 15-20 minutes.
9. Once this cheesecake has been frozen, it can be stored in the fridge for up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting it out for 15-20 minutes before serving to enjoy the best texture. Store leftovers in the freezer for up to 1 month.
Are you after no-bake cheesecake?
Here are More No-Bake Vegan Cheesecake Recipes;
No-Bake Vegan Blueberry Cheesecake: https://youtu.be/rcatqpoXmdE
No-Bake Vegan Blueberry Chocolate Cheesecake: https://youtu.be/Od3OUnlui6M
No-Bake Vegan Pumpkin Cheesecake: https://youtu.be/yn2xny5Lf0g
No-Bake Vegan Strawberry Cheesecake: https://youtu.be/GIESu63MsDY
No-Bake Vegan Tiramisu: https://youtu.be/xlAlrIKIxQk
#vegan #plantbased #glutenfree
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