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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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


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

To decorate

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

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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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