Where have I been?
After my huge success in creating the Vegan Cookie & Cream Cheesecake 2 months ago, I have always wanted to share my other vegan cheesecake recipe with you – Vegan Matcha Cheesecake. Recently, I have been receiving some messages asking am I ok and why am I no longer creating new contents. Therefore, I figured despite the chaotic social situation, we still need to relax and do things that we truly enjoy. So here you are, another fool-proof and delicious vegan dessert recipe delivered by yours truly!
The Key To Making The Perfect Vegan Cheesecake
Creating the right amount of tanginess is the most difficult part in making a vegan cheesecake. To make up for the creaminess of vegan desserts, most people like to use strong-tasting ingredients such as coconut cream and coconut oil. However, I personally hate having the taste of coconut in non-coconut flavored desserts. Hence, for most of the time, I tend to use neutral-tasting ingredients. For example, tofu and cashew. And I can assure you that you can’t even taste any hint of soybean in this cake.
An Absolute Crowd-Pleaser
Whenever I was asked to prepare desserts for non-vegans at a dinner party, this vegan matcha cheesecake is my choice. Everyone who has tasted this dessert couldn’t believe it was vegan and gluten-free! 😚 This was indeed achieved by the perfect 1:1:1 ratio of vegan cream cheese, tofu and cashews.
As the crust of a cheesecake is as important as the filling, I provided two options for your crust – a healthier version and a decadent version. For the healthy version, I grind up some oats, mix it with melted vegan butter (I used Miyoko’s cultured butter). I usually make this healthy version when I was making it for myself. Because then I would have an excuse to enjoy more without feeling guilty. 🤣
The decadent version is mostly for special occasions or dinner parties. For the decadent version, I replaced the ground oats with vegan & gluten-free digestive biscuits. By doing so, it gives the cheesecake an extra buttery flavor and crunchier texture.
Serving Suggestions
This Vegan Matcha Cheesecake is perfect on its own. But if you are looking for a something fancier, serving it with fruit roses, vegan yogurt or even my chocolate gelato will be good too! 🥰
Vegan Matcha Cheesecake (Gluten-free)
Course: DessertCuisine: JapaneseDifficulty: Medium4
servings30
minutes40
minutesIngredients
- Crust (Healthy Version)
1/2 cup oats (gluten-free if necessary)
1 Tbsp vegan butter
1/4 cup coconut sugar
1/4 tsp sea salt
- Crust (Decadent Version)
1/2 cup crushed vegan digestive biscuits (gluten-free if necessary)
1 Tbsp vegan butter
1/4 cup coconut sugar
1/4 tsp sea salt
- Filling
1/2 cup cashew (soaked overnight)
1/2 cup firm tofu
1/2 cup vegan cream cheese
1/3 cup liquid sweetener of your choice (here I used agave syrup)
1/8 tsp lemon zest
1 tsp matcha powder
Juice from 1/4 lemon (about 1/2 Tbsp)
1/2 tsp cinnamon
1 tsp vanilla extract
Directions
- Crust
- Preheat oven to 175°C. In a food processor, add oats (or digestive biscuits). Process until the ingredients are coarsely ground.
- Add melted vegan butter, sugar and sea salt, process further until everything is incorporated.
- Press the mixture firmly onto a lined 5-inch springform cake pan. Bake in the oven for 5 minutes.
- Filling
- Place all ingredients into a high-speed blender and blend until the mixture is silky smooth.
- Pour the mixture over the crust, gently tap the pan on the counter to release any air bubbles that might have formed.
- Wrap the bottom and the side of the pan with aluminium foil.
- Place the wrapped cake pan on a baking tray with hot water halfway up to the cake pan (about 1 inch).
- Bake for 45 minutes. Remove the pan from the water bath, as well as the aluminium foil.
- Let it cool completely, then place it in the fridge overnight to set completely before removing it from the pan.
