Vegan matcha cheesecake

Vegan matcha cheesecake

Total: 12 hr 52 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 266 kcal
, Fat: 15 g
, Carbohydrate: 29 g
, Protein: 4 g


12 pieces


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40g spelt flour
25g almonds
2tbsp coconut oil
4 Medjool dates, pitted
2tbsp agave syrup
½tsp salt


120g cashew nuts, soaked overnight in water
300ml coconut milk
20g coconut oil
2tbsp lemon juice
200ml agave syrup
3tsp matcha powder
1tbsp vanilla paste
½tsp salt
250ml almond drink
2tsp agar-agar (morga)

To decorate

30g dark chocolate (70% cocoa)
2 kiwis, sliced
a little matcha powder
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How it's done


In a high-power mixer, purée all the ingredients to form a sticky mixture. Using a spoon or your fingers, press the mixture into a greased, rectangular mould (approx. 11 x 21 cm, preferably a silicon mould) and smooth down.

To bake 10-12 mins. in the centre of an oven preheated to 170°C. Leave the base in the mould and freeze until you're ready to finish the cheesecake.


Purée the cashews, coconut milk, coconut oil, lemon juice, agave syrup, matcha powder, vanilla paste and salt into a fine mixture in a high-power mixer.

Bring the almond milk to the boil with the agar-agar, stirring continuously, then simmer for approx. 2 mins. Allow to cool a little, stir into the filling. Pour the filling onto the base. Place the mould in the fridge for at least 2 hrs.

To decorate

Melt the chocolate, dip one side of the kiwi slices into the chocolate, allow to cool on a rack.

Cut the cheesecake into 12 equally-sized pieces, dust with matcha powder and decorate with the kiwi slices.

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