Make luscious double-layered No-Bake Vegan Matcha Cheesecake with Oreo crust! This vibrant dessert tastes like a creamy vanilla matcha latte with the perfect bite of chocolate. It is super easy to make and completely Gluten-Free!
If you love No-Bake Cheesecake, you’ll have to try my No-Bake Blueberry Cheesecake or my No-Bake Mini Cheesecakes next!
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No-Bake Cheesecakes should be crowned for their ultimate creamy texture and incredible taste! They are way better than the traditional baked cheesecakes, ten times easier to make, and a bit healthier too!
I’d like to say that I have mastered the no-bake cheesecake arena and now find joy in discovering new flavor combinations to add to the cheesecake. My most recent development is this No-Bake Vegan Matcha Cheesecake.
These Mini Vegan Matcha Cheesecakes are made with a layer of a buttery Oreo crust (I got to use the new Gluten-Free Oreos in baking for the first time– YAY!), topped with creamy vanilla cheesecake, and finished with a layer of matcha green tea cheesecake. The flavors complement each other perfectly!
Oreo Matcha Cheesecake
I use Gluten-Free Oreos to make the crust for this cheesecake. I am impressed with how tasty the gluten-free Oreos are! If I blindfolded you and had you try a regular oreo versus a gluten-free oreo, you would not be able to tell the difference! Needless to say, those with gluten sensitivity no longer have to miss out!
While I only use the Oreos to make the crust, you can also chop up the Oreos and add them into the cheesecake filling to make a matcha oreo cheesecake!
There’s no need to buy matcha cheesecake when you can easily make it at home AND it will taste ten times better than anything store brought! This matcha cheesecake is so easy to make and requires no gelatin, sour cream, or eggs!
What You Need To Make This No-Bake Vegan Matcha Cheesecake {Gluten-Free}
Oreo Cookie Crust
Crushed Oreos: I used Gluten-Free Oreos for this recipe. You can also use regular Oreos if you prefer. When preparing the oreo crust, make sure to remove the filling and only use the chocolate cookie.
Butter: Use vegan butter to keep this recipe vegan and dairy-free. (I use Earth Balance Original Buttery Spread) However, you can always substitute it with regular butter or coconut oil if you prefer.
Non-Dairy Milk: Use whatever non-dairy milk you prefer. I use Pacific Food Organic Almond Milk.
Vanilla & Matcha Cheesecake Filling
Raw Cashews, soaked: Raw cashews are a key component to making the creamy, luscious vegan cheesecake filling. Soaking the cashews is easy and takes hardly any time. Simply bring 2 cups of water to a boil, then pour the water of the cashews. Allow the cashews to soak for at least 15 minutes, drain the cashews, and then they are ready to use.
Coconut Cream: This helps create the perfect velvety texture. And don’t worry, you cannot taste the coconut flavor in this recipe. It is solely used to give the cheesecake the perfect texture. Make sure to use coconut cream and not coconut milk.
Cream Cheese: Feel free to use whichever vegan cream cheese you like! You can also substitute and use regular cream cheese.
Matcha Powder: Ceremonial grade matcha powder is the best to use when making desserts because it maintains the vibrant green color, even after baking. Premium grade also works well, but tend to lose their vibrant color after baking! I used and highly recommend Maeda-En Matcha Green Tea Powder Ceremonial Quality. The Universal Quality also works well for this recipe, especially because there is no baking involved.
Sweetener: This cheesecake has the perfect amount of sweetness and is completely refined sugar-free! I use just a bit of agave, pure maple syrup, and coconut sugar and the flavor is perfect!
Coconut Oil, Vanilla Extract, and a bit of Almond Milk
How To Make Vegan Matcha Cheesecake
Making no-bake cheesecake is super easy. All you have to do is prepare the layers, put everything together, and place it in the freezer to set!
Here are a few tips so that you can make your Matcha Cheesecake perfectly
First, prepare the cashews by bringing two cups of water to a boil and covering the raw cashews to soak. I usually do this first and have the cashews soaking while I gather and prepare my other ingredients.
Mix the matcha powder in hot water or almond milk before adding it to the cheesecake base. Because this is a no-bake recipe, turning the matcha powder into liquid form is essential for two reasons: it eliminates the raw bitter taste of the matcha and helps to ensure the cheesecake does not have a gritty texture.
If you want a more nutritious crust, try my Apricot Date Crust used in my No-Bake Pumpkin Cheesecake.
How To Serve No-Bake Matcha Cheesecake
When you are ready to eat your matcha cheesecake, remove it from the freezer. Allow the cheesecake to soften at room temperature for 15-20 minutes (for the optimal texture) before enjoying it. Serve with your favorite ice cream or whipped cream for the ultimate dessert!
How To Store No-Bake Matcha Cheesecake
This cheesecake keeps perfect in the freezer! You can make it and store it in the freezer for up to 2 weeks, enjoying a slice as you like! You can also keep any leftover cheesecake covered in the fridge for up to 3 days. The texture will be soft and luscious. If you do not plan to eat the cheesecake within 3 days, keep the cheesecake in the freezer until you are ready to enjoy it!
I Hope You Enjoy This No-Bake Vegan Matcha Cheesecake Recipe!
If you make the recipe, don’t forget to rate it and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
More Matcha Recipes
5-Minute Dairy-Free Iced Matcha Latte
Best Almond Flour Matcha Cupcakes
Easy Blender Moringa Pancakes (Gluten-Free + Vegan)
No-Bake Vegan Matcha Cheesecake
Ingredients
Oreo Crust
- 2 cups Crushed Oreos (~24 Oreos)
- 4 tbsp Butter (vegan//non-vegan)
- 1 tbsp Almond Milk
Cheesecake Filling
- 1 1/2 cup Cashews, soaked
- 1 cup Coconut Cream
- 8 oz Vegan Cream Cheese
- 1/4 cup Agave Nectar
- 1/4 cup Maple Syrup
- 1/3 cup Coconut Oil, melted
- 2 tbsp Coconut Sugar
- 1 1/2 tsp Vanilla Extract
- 1 Lemon, juiced
- 2 tbsp Matcha Powder
- 1/2 cup Almond Milk
Instructions
Soaking the Cashews
- In a medium saucepan, boil 2 cups of water. Place the cashews in a medium-sized bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes, and set aside. When the cashews are ready to use, be sure to pour out the water.
To Make the Crust
- Add the Oreos to a food processor or blender and grind into fine crumbs. Add the Oreo crumbs to a bowl and combine with the melted butter and almond milk. Take about 1-2 tablespoons of the oreo mixture, transfer the mixture to a parchment-lined muffin tin, and press into an even layer (you can use the back of a large spoon or the bottom of a glass to do this). Transfer the muffin tin into the refrigerator for at least 30 minutes.
To Make The Vanilla Cheesecake Layer
- In the blender, combine all of the cheesecake filling ingredients, except the matcha and almond milk. Blend until smooth, at least 2-3 minutes. Use half of the mixture to fill the muffin tin openings halfway (make sure to leave room for the matcha cheesecake layer.) Transfer the muffin tin to the freezer for 30 minutes
To Make the Matcha Cheesecake Layer
- Combine the matcha powder with almond milk in a small bowl. Add the mixture to the remaining half of the cheesecake mixture in the blender. Blend until smooth and the mixture becomes an even green color.
- Remove the muffin tin from the freezer and pour the matcha cheesecake layer over the vanilla layer.
- Transfer the muffin tin into the freezer and allow the cheesecakes to set for at least 2 hours.
- After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream, and Enjoy!
Notes
Nutrition Information:
YIELD: 16 SERVING SIZE: 1 Mini CheesecakeAmount Per Serving: CALORIES: 388TOTAL FAT: 27.1gSATURATED FAT: 14.6gCHOLESTEROL: 10mgSODIUM: 199mgCARBOHYDRATES: 34.8gPROTEIN: 4.1g
Notes
- Allow the cheesecake to set for at least 2 hours in the freezer. When you are ready to eat the cheesecake simply remove them from the freezer. You can eat the cheesecake straight out of the freezer, or allow it to soften at room temperature for 15-20 minutes before enjoying it. Both ways are delicious!
- You can keep any leftover cheesecake (covered) in the fridge for up to 3 days. The texture will be soft and luscious. If you do not plan to eat the cheesecake within 3 days, keep the cheesecake in the freezer until you are ready to enjoy it!
- This cheesecake keeps perfect in the freezer! You can make it and store it in the freezer for up to 2 weeks, enjoying a slice as you like!
- Try the cheesecake with coconut whipped cream on top! This one is my favorite.
- First, prepare the cashews by bringing two cups of water to a boil and covering the raw cashews to soak. I usually do this first and have the cashews soaking while I gather and prepare my other ingredients.
- Mix the matcha powder in hot water or almond milk before adding it to the cheesecake base. Because this is a no-bake recipe, turning the matcha powder into liquid form is essential for two reasons: it eliminates the raw bitter taste of the matcha and helps to ensure the cheesecake does not have a gritty texture.
These were perfect for St. Patrick’s Day and everyone LOVES the matcha flavor. Even better for me that no baking was required!
No-Bake desserts are the best right! 🙂
Loved this so much! Not only is it beautiful, but was so tasty too!
Hi Kaluhi! I’m so glad you think so!
These cheesecakes are so delicious and really easy to make! My whole family loved them a d the green color makes them perfect for St Patrick’s day!
I’m always so impressed with the ways people use matcha! I would have never thought to make a cute, delicious, recipe like this! LOVE!
Hi Leslie! I am so glad you like!
These vegan matcha cheesecakes look delicious and are perfect for Saint Patrick’s Day!
Definitely!
This color is stunning! I love a smooth and creamy cheesecake. This recipe is amazing!
Thank you! I am glad you like!
These look amazing and I love those little parchment liners. Where did you get those?
Hi! Thank you! I made them buy cutting parchment paper. It is an easy little hack when you do not have cupcake liners.