Raw Matcha Cheesecake (vegan option)

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Hey, friends! Happy Friday eve (it has been a long week, eyes on the weekend prize lol).   I mentioned a little while ago that my mom had given me some matcha, and I was looking for things to do with it, other than adding it to smoothies or making lattes.  Around the same time I read a few articles about raw desserts, and boom, I decided to make a raw matcha cheesecake!  You guys, it turned out awesome!  I decided to go with mini cheesecakes instead of one big one, and I have been loving having a single serving healthy treat at the ready.  They are a creamy, mildly sweet treat, with a hint of green tea flavor.


I used honey as a sweetener, so as I made them, they are not vegan.  However, you could substitute maple syrup for the honey to easily make it vegan.   They were surprisingly quick and easy to put together and have been such a nice treat!

Raw Matcha Cheesecake

Makes 12 mini cheesecakes


  • For the crust
    • 1/2 cup pitted dates
    • 1 cup raw almonds
    • 1 tablespoon coconut oil
    • pinch of salt
  • For the filling
    • 1.5 cups prepared raw cashews (soak for a minimum of 1 hour in very hot water, then drain)
    • 2/3 cup full fat coconut milk
    • juice from 1 large, or 1.5 small lemons
    • 1/2 cup honey (or maple syrup for vegan)
    • 2 tablespoons coconut oil
    • 2.5 teaspoons Matcha powder
    • 1/2 teaspoon vanilla

Directions: Line a muffin pan with paper cups.  A little behind the scenes for you, I used these super cute ones leftover from a birthday.


For the crust – Add all ingredients in the food processor and mix until thoroughly combined and a coarse mixture has formed.  The crust mix should look like this.


Don’t worry that it seems crumbly, it will set after being pressed and chilled.  Divide among your muffin cups and press firmly into the bottom of each.

For the filling – Add all ingredients to a blender (I used a NutriBullet Pro ) and blend until smooth.  Make sure you blend this well, as you want a smooth and creamy cheesecake.  Once blended, spoon into the cups.


Sprinkle with blueberries, if desired.


Stick in the freezer until set.  I froze mine overnight, I would suggest freezing for at least a few hours.  These can be eaten straight from the freezer or can be allowed to soften in the fridge prior to eating.  Leftovers can be stored in the freezer for a couple of weeks.  I would suggest eating any refrigerated ones within a few days.


Let me know if you give them a try.  Hope you have a great day!



40 thoughts on “Raw Matcha Cheesecake (vegan option)

    1. Me too! I wasn’t a big cake fan (love it now though) growing up and my mom used to make me key lime pie for my birthday. I have never made a key lime pie myself, but I love the idea of using coconut oil. It definitely helps to hold everything together. Let me know if you try it.

    1. Thank you! These ones have a light green tea flavor because of the matcha. I tried the filling before adding matcha though and it tasted like cheesecake, the vanilla and lemon help to give it a traditional cheese cake flavor.

  1. These are so gorgeous! Question for you: what kind of blender do you own? I’d like to experiment with recipes like these, but am worried that the nuts won’t turn out creamy because I don’t own a Vitamix or really high quality blender. Thanks!

    1. I use a Nutribullet Pro, I have been really impressed with how well it works. They are about 100 on amazon, but sometimes go on sale, last year I saw them on sale for 60 during the holidays.

  2. I love matcha, but I’ve never considered it with cheesecake! These sound so healthy and delicious, and they look beautiful!

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