I really think the world could be a happier place if we would all just eat more vegan cheesecake. I mean, talk about a unifying force. Almost everyone loves cheesecake. Post a cheesecake photo on Instagram, and it’s like everyone starts smiling… and salivating. You can’t not be in a good mood while eating a generous slice of creamy, melt-in-your mouth, (vegan) cheesecake. Try it. Not possible.

The funny thing is, although I used to drool over dairy cheesecake back in the olden days, I would almost always feel sick after eating it. At the time I probably would say “oh but it was soo worth it,” as I clutched my bloated belly and tried to ignore the major case of ickies it just gave me. This Vanilla Matcha Cheesecake is every bit as decadent but won’t make you feel like an overstuffed and nauseous pile of misery. Sure it’s not a salad, but it’s a lot healthier than conventional dairy and sugar filled cheesecake. Made with wholesome, plant-based ingredients, and sweetened with dates, this cheesecake will make you say “Mmmm, heaven” not “Ugghhhh, help me.”

I made this cheesecake for my husband’s birthday last week. He’s not a big dessert guy, but he loves green tea ice cream. When I first started working out this recipe, I was going for an ice cream cake. Instead, I wound up with a creamy, rich but fluffy, melt-in-your mouth cheesecake. I count that as a win! Plus the husband gave it the two thumbs up. Always a good sign!

I used a combination of raw cashews and full fat coconut milk to achieve the creamiest texture possible. The cake and crust are entirely sweetened with dates. Dates are like magic! They help the crust stick together without any added oils, they add the perfect amount of sweetness, and they also help keep the cheesecake filling from forming ice crystals while setting up in the freezer. I used a high quality matcha powder for the brightest and purest green tea flavor. For the crust, I skipped the typical graham cracker crust, and opted for a  chocolate-y cookie bottom. How did I know chocolate would be a good match for matcha? My raw matcha oreos gave me the hint (they’re delicious!). I tweaked my raw oreo cookie recipe to create the perfect, raw, chocolatey crust that pairs beautifully with the creamy matcha filling.

Did I mention it’s extremely easy to make? Mix up the crust in the food processor, then blend the cheesecake filling in your blender… pour, and freeze until set. No baking!

Ok, so I might not know how to solve all the world’s problems, but this matcha cheesecake is a good start.

Vegan Matcha Vanilla Cheesecake with Raw Chocolate Cookie Crust

Filling

• 1 1/3 cup cashews (soaked 2-4 hours, drained and rinsed)
• 1 can full fat coconut milk
• 1 cup of dates, packed (soaked in hot water a few minutes before blending, if needed)
• 2 Tbsp matcha green tea powder 
• 1 tbsp vanilla
• pinch of salt
• optional: 1 tbsp of vodka (helps with creaminess and texture when freezing, can be omitted)

Crust

• 1 cup raw almonds
• 1/3 cup raw pecans
• 1/3 cup rolled oats
• 1/3 cup raw buckwheat groats (or more oats)
• 1/3 cup cacao or cocoa powder
• 10 medjool dates
• pinch of salt
• 1-2 tbsp of water, as needed

Instructions:

1. In a food processor, process the first 4 crust ingredients until a fine meal forms. Add the remaining ingredients and process until well blended and the mixture sticks together. Press the crust mixture evenly into an 8″ spring form pan. Set aside.
2. In a high speed blender, blend all of the filling ingredients until completely smooth and silky, it may take a minute or two. Pour filling into crust. Tap on the counter lightly to even out the filling. Freeze for about 4 hours or until firm. Decorate however you’d like, I used easy raw 3 ingredient chocolate sauce (below) and coconut shreds.

Chocolate sauce: mix 3 tbsp melted coconut oil, 3 tbsp cocoa or cacao powder, and 1 tbsp coconut nectar (or maple syrup). Drizzle over cake before serving.

Substitutions:

You can sub cashews for almonds in the crust, and you could probably just use more almonds or cashews in place of the pecans. I like to use pecans because they add a bit of richness and are slightly more oily than almonds and cashews. I haven’t tried any nut free options yet, but feel free to experiment (i.e. sunflower seeds, pumpkin seeds, or all oats/buckwheat – they’re all good possibilities). Let me know how it goes!