These dairy-free No-Bake Vegan Matcha Cheesecakes are one of my favorite desserts. They’re easy to make, healthy, and always satisfy my cheesecake craving. The green tea-infused flavor is so unique! Other desserts to try next are Tahini Blondies, Vegan Gluten-Free Carrot Cake, Vanilla Cookie Pie, and Gluten Free Cherry Cobbler.
Why I Love This Recipe
- No-Bake: No need to bake these No-Bake Vegan Matcha Cheesecakes! They’ll set in the freezer for 4-6 hours and boom, they’re ready. So easy!
- Gluten Free: This cheesecake uses a base of dates and pecans to make a chewy, sticky, delicious crust instead of any flour–making this dessert fully gluten free.
- Single Serve: These mini cheesecakes are made in a muffin tin so they are perfect for a single serving size.
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Notes on Ingredients
- Coconut Cream: Be sure to use coconut cream from a can of full-fat canned coconut cream, not refrigerated coconut milk.
- Raw Cashews: The base of the creamy cheesecake. Use raw, unsalted cashews and soak them in boiling water for 5-10 minutes to soften them first.
- Matcha: Matcha powder is a natural energy booster and adds a delicious flavor to these mini cheesecakes. Be sure to use organic culinary grade matcha powder. I used Mizuba Tea Company.
- Milk: I used Milkadamia macadamia milk but any unsweetened non-dairy milk will work (almond, coconut, soy, etc).
- Pecans: Used in the crust for the cheesecake. Feel free to swap with another nut like almonds or walnuts.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make No-Bake Vegan Matcha Cheesecakes?
- Make the crust in a food processor.
- Blend the cheesecake filling in a blender.
- Add a layer of crust into each muffin cup in a muffin tin and press down evenly.
- Pour in the cheesecake mixture on top.
- Freeze for 4-6 hours until firm.
- Enjoy!
- Step 1: First, make the crust in a food processor and press it into the muffin tin.
- Step 2: Then, make the cheesecake filling in a blender and pour it into the muffin cups.
- Step 3: Freeze for 4-6 hours.
- Step 4: Finally, serve and enjoy!
Commonly Asked Questions
Keep them in the freezer covered with saran wrap for up to two weeks. They are the perfect after dinner treat.
As a vegan for over a decade, I have tried many different non-dairy milks. One of my all-time favorites is Milkadamia’s macadamia nut milk. It’s creamy, delicious and PERFECT for desserts! I recently made a matcha muffin recipe with it and I knew it would be perfect in these no-bake vegan matcha cheesecakes. I teamed up with Milkadamia for this recipe blog. Milkadamia is an incredible company that practices and supports regenerative, sustainable farming. Their vegan nut milks are made from raw macadamia nuts that are sustainably farmed in Australia (so cool right?!). Find Milkadamia Products near you using their Store Locator!
Matcha is incredible for your health as it’s filled with antioxidants. Other benefits of matcha include boosting energy, immune support, blood sugar balance, and detoxification. Make sure to buy high-quality organic matcha! I am so excited to partner with Mizuba Tea Company Matcha for this blog. It’s organic, non-GMO, radiation-free, preservative & heavy metal-free, and 100% pure!
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“If you love cheesecake, you will love these mini no-bake ones. They’re SO good! Sometimes I leave the matcha out or sometimes leave it in depending on who I’m serving them to. Delicious!!!”
– Jordan
Extra Helpful Tips
- I recommend lining your muffin tin with muffin liners. It makes removing the cheesecakes much easier! Otherwise, if you don’t use liners, let the cheesecakes thaw on the counter for 10 minutes before removing from the pan.
- Store the mini cheesecakes in the freezer for up to 2 weeks.
- Use a high-speed blender to blend up the cashew-cheesecake filling mixture to achieve a smooth and creamy texture. I also suggest soaking your cashews in boiling water for 5-10 minutes (then strain) before blending them.
If you tried this No-Bake Vegan Matcha Cheesecakes or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
No-Bake Vegan Matcha Cheesecakes
Equipment
- 1 blender
- 12 muffin liners
Ingredients
Crust
- 1 cup pecans
- 1 cup medjool dates pitted
Cheesecake
- ⅔ cup coconut cream
- ⅓ cup macadamia milk I use Milkadamia unsweetened
- 1 teaspoon culinary matcha powder I use Mizuba Tea Company
- 1.5 cups cashews raw and soaked or boiled for 5-10 minutes
- ½ cup pure maple syrup
- 1 lemon juiced
Instructions
Make the Crust
- Blend dates in the food processor until they form a ball. Remove the dates from the food processor and set them aside.
- Then, blend the pecans in the food process until they’re ground up completely.
- Add the dates back in and blend until it combines to make a dough-like crust texture.
Make the Cheesecake
- Add the remaining ingredients to a high-speed blender and blend until smooth.
Assemble
- Grease a muffin tin or add muffin liners. Add 1 tablespoon of the crust into each muffin cup. Press it down firmly into an even layer.
- Pour the cheesecake mixture evenly among all of the mini crusts, filling the cups about ¾ of the way full.
- Freeze for 4-6 hours. Use a knife to gently remove each cheesecake.
- Serve and enjoy!
Notes
- I recommend lining your muffin tin with muffin liners. It makes removing the cheesecakes much easier! Otherwise, if you don’t use liners, let the cheesecakes thaw on the counter for 10 minutes before removing from the pan.
- Store the mini cheesecakes in the freezer for up to 2 weeks.
- Use a high-speed blender to blend up the cashew-cheesecake filling mixture to achieve a smooth and creamy texture. I also suggest soaking your cashews in boiling water for 5-10 minutes (then strain) before blending them.
Nutrition
This recipe was created in partnership with Milkadamia.
Denise Hale Webb says
Where can I find the nutritional values like calories , fat and carb content
Danielle Keith says
If you add it up in my fitness pal you can divide by 12!
Bee says
What is coconut cream exactly?
jordan says
If you love cheesecake, you will love these mini no-bake ones. They’re SO good! Sometimes I leave the matcha out or sometimes leave it in depending on who I’m serving them to. Delicious!!!