Go Back
+ servings
Close up of vegan matcha cheesecake to show layers of matcha cheesecake, vanilla cheescake, and oreo crust

No-Bake Vegan Matcha Cheesecake

Make luscious double-layered No-Bake Vegan Matcha Cheesecake with Oreo crust! This decadent, 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!
5 from 13 votes
Print Pin
Course: Dessert
Cuisine: Dairy-Free, Gluten-Free Dessert, Vegan
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 16 Mini Cheesecakes
Calories: 388kcal
Author: Capri Lilly

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 Cheesecake
Amount 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.
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
To Note: The intensity of matcha flavor in this recipe depends on the brand and type of matcha powder you use. Feel free to adjust by adding more or less matcha powder according to your own preferences!
 
 

Nutrition

Calories: 388kcal