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Matcha cheesecakes (Vegan, grain-free & refined sugar-free)

Servings 3 cheesecakes



  • 1/2 cup almond meal
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup 
  • 1/4 tsp vanilla bean extract 

Matcha cheesecake

  • 1 cup cashew nut, soaked for 1 hour 
  • 1 cup full fat coconut milk, refrigerated overnight
  • 60g cocoa butter, melted
  • 2 tbsp pure maple syrup, adjust to taste 
  • 1/2 tsp vanilla bean extract 
  • 2 tsp matcha powder, dissolve in 2 tsp of water  i used  suncorefoods 


Matcha Cheesecake 

  1. Scrape out 1 cup of coconut cream from the canned coconut milk. Add the coconut cream, soaked cashew nuts, maple syrup, melted cocoa butter, vanilla bean extract, matcha, and process until smooth. Pour mixture into silicone molds. Place in the freezer and freeze until solid, about 4 hours.


  1. In a small bowl combine base ingredients. Mix until the mixture starts to form a dough. If it doesn't seem to come together, add a teaspoon or two of coconut oil and process again. 

  2. Preheat oven to 170c. Prepare a baking tray with parchment paper. Roll dough out onto a piece of parchment paper to about 1/4-inch thickness and cut out the dough using a cookie cutter. Bake for 12-15 minutes until golden brown at the edges. Allow to cool completely. 

  3. When ready to serve, remove cheesecake from mold and place it on top of the base and garnish with fruits. Allow to thaw for a few minutes before eating. Enjoy!