Matcha cheesecake

Matcha cheesecake

Vegan Goodness
1 x 18 cm
Jessica Prescott

In the words of my best friend, this is vegan food porn at its finest! If you’ve been storing your dates in the fridge they may be a little dry. Adding a teaspoon of water will help.


Quantity Ingredient
225g cashew nuts

For the base

Quantity Ingredient
60g desiccated coconut
100g sesame seeds
10 sesame seeds, stones removed
1/4 teaspoon sea salt

For the filling

Quantity Ingredient
200ml coconut milk
4 tablespoons maple syrup
2 teaspoons vanilla powder or extract
1/2 teaspoon sea salt
1 tablespoon matcha powder
handful mint leaves, roughly chopped, (optional)

To decorate

Quantity Ingredient
edible flower petals
peanut butter
chocolate drizzle


  1. Soak the cashew nuts in water for at least 4 hours and then drain, or boil for 15 minutes.
  2. Preheat the oven to 180°C.
  3. To make the base, place the coconut and sesame seeds on a baking tray and toast for 10 minutes, tossing once after 5 minutes.
  4. Place the dates, toasted sesame seeds and coconut and salt in a food processor and blend until the dates are finely chopped and you can press the mixture together with your fingertips. Press into the bottom of your cake tin.
  5. For the filling, clean the food processor and then place all the ingredients for the filling into it, not forgetting the cashew nuts, and blitz until smooth. Taste. Add more maple syrup if you prefer it to be sweeter.
  6. Pour the filling into the tin on top of the base, and then place it in the freezer. Allow to set for a few hours or overnight. If setting overnight, remove from the freezer 30 minutes before serving.
  7. Decorate with the toppings of your choice and cut with a hot knife, cleaning the knife between slices.
  8. After defrosting, the cheesecake will hold its flavour and form in the fridge for up to 4–5 days.


  • You can make individual cakes with this if you like. Press them into muffin tin moulds lined with clingfilm (plastic wrap), à la my tangy berry tarts recipe.
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