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No Bake Matcha Cheesecake is an original no-bake dessert. The combination of vanilla cheesecake filling and matcha green tea will pleasantly surprise you. This vegan and gluten-free dessert contains no refined sugar. This matcha cheesecake is perfect for breakfast and snacks. The dessert is easy to make. And it doesn’t require any special ingredients.

Matcha Cheesecake Ingredients

The ingredients in a cheesecake recipe can be divided into two groups. This is an almond crust and filling. Some of them can be replaced by other products.

Almond crust

Traditionally, the crust in my cheesecakes is almond flour and coconut oil. I like not sweet crust. It complements the sweetness of the cheesecake well. If you are a fan of a sweet crust, then instead of half the coconut oil, add maple syrup.

Filling

As part of the cheesecake filling, a standard set of products. These are soaked cashew nuts, coconut milk, maple syrup, vanilla extract and cacao butter. And of course some matcha tea.

Instead of maple syrup, you can use any other syrup or coconut sugar. Choose what you like. Cacao butter can also be replaced with refined coconut oil. When there is one nuance. With cacao butter, the cheesecake will retain its shape at room temperature. But with coconut oil, especially in summer, it can float. In addition, cacao butter has its own original taste.

In addition to products, we also need a 16 cm round shape and parchment.

How to make No Bake Matcha Cheesecake

Before you start making matcha cheesecake, you need to prepare cashew nuts. To do this, soak the cashew nuts in cold water for 8 hours or overnight. Change the water periodically. When the cashews are ready, start making the cheesecake. And start with the crust.

Cooking crust

In a bowl, mix almond flour and refined coconut oil. Optionally, add maple syrup instead of some of the butter. If you want to make the crust sweet. Then lay the crust blank on the bottom of the mold. And press the almonds well with a spatula or spoon. Set the mold aside and move on to the filling.

Preparing the Cheesecake Filling

All the filling will consist of two layers. These are the matcha layer and the vanilla layer. In principle, you can do it with one layer with matcha tea. But the addition of a little vanilla layer makes the cheesecake visually prettier.

So. Making a match layer. Place the soaked cashews, coconut milk, melted cacao butter, maple syrup, vanilla extract, and matcha powder into a blender bowl. Mix everything in a blender until the mass is smooth. Then put the resulting mass in a mold on a crust. And smooth with a silicone spatula. Then put the mold in the freezer for 1 hour.

After the matcha layer has set, make a vanilla layer. In a blender, combine the soaked cashews, coconut milk, cacao butter, maple syrup, lemon juice, and vanilla extract. Then lay the mass on top of the matcha layer. And of course align well. Next, put the form in the freezer for 2 hours until completely solidified. Remove the cheesecake from the mold and sprinkle it with matcha powder. And then enjoy a delicious dessert. Store No Bake Matcha Cheesecake in a tightly sealed container for 3 days in the refrigerator. For long-term storage, put the dessert in the freezer.

Have you added matcha tea to desserts yet? Write your comments. I’m interested in your opinion.

Enjoy!

Be healthy and love yourself!