This fabulous no-bake matcha cheesecake is paleo, vegan, dairy-free, and gluten-free. It also happens to be super delicious!

An overhead shot of paleo, vegan, dairy-free, and gluten-free No-Bake Matcha Cheesecake

Two things you should know about me: I love matcha, and I spend way too much money buying store-bought vegan cheesecakes. So naturally, I decided to roll up my sleeves and develop a paleo, vegan, and no-bake matcha cheesecake. Yeah—it’s a tough job, but someone’s gotta do it, and it might as well be a matcha fiend like me. (Psst! If you’ve never tried matcha before, you can read up on why I love this umami-rich stone-ground Japanese-style green tea in my Matcha Mug Cake, Cold Matcha Latte, Matcha Pudding, Cold Brew Matcha, and Matcha Coconut Gummies recipe posts.)

Years ago, I sampled a raw vegan cheesecake at a hipster vegan joint in New York City, and it was love at first bite. I know you’re probably thinking: SHOULDN’T “CHEESECAKE” BE IN QUOTATION MARKS? IT’S NOT CHEESECAKE WITHOUT THE CHEESE, LADY! Frankly, I was skeptical, too, but my doubts melted away as soon as I tasted the creamy awesomeness of this sweet indulgence. Gluten-free vegan cheesecake is now one of my favorite desserts. Sure, vegan cheesecake doesn’t taste exactly like its traditional dairy-full counterpart, but the velvety texture and inventive flavor combinations bowled me over. Now, I seek it out whenever I’m looking for a treat. Best of all, as someone who’s lactose intolerant, I don’t suffer any uncomfortable side effects afterwards—a huge win in my book.

Two hands next to a healthy paleo No-Bake Matcha Cheesecake

Fast-forward to testing batch after batch of my No-Bake Matcha Cheesecake. As you know, I’m super-finicky about recipe testing until the final result matches the (unreasonably) high expectations in my head. For a while, I didn’t think I could ever come up with a version that I’d be proud to share with you. But last week, I finally did it: I perfected a homemade matcha cheesecake that I absolutely love—and it also got two enthusiastic thumbs-up from my even-pickier-than-me mother!

What Makes This Paleo Cheesecake Creamy?

The creaminess of this “cheesecake” is derived from a combination of puréed soaked cashews, coconut oil, and coconut milk. Soaking the cashews does take 2 to 4 hours with room temperature water…

Soaking cashews to make No-Bake Matcha cheesecake

…but you can speed up the process by soaking ’em in 4 cups of boiling water for 10-30 minutes. Don’t have time to use the soaked cashews right away? Rinse and drain them…

Rinsing soaked cashews to make vegan, No-Bake Matcha Cheesecake

…and then store them in a sealed container in the fridge for up to 4 days.

It’s no-bake, too!

A few additional notes: This vegan cheesecake is no-bake, but it’s not technically raw because I do use toasted almonds and coconuts in the crust. I think they taste better toasted! And use dry roasted and salted almonds—the salt balances out the sticky sweetness of the dates.

A closeup of toasted coconut flakes to make gluten-free, No-Bake Matcha Cheesecake

What kind of matcha should you use?

I prefer using ceremonial grade matcha for this recipe due to it’s bright, vibrant green color…

An overhead shot of a spoonful of bright green ceremonial grade matcha to make No-Bake Matcha Cheesecake

…but if you don’t care about your cheesecake ending up a duller shade of green/brown, you can definitely substitute culinary grade matcha. You’ll save money and the cheesecake will still taste fantastic—plus you can always serve it at the end of a romantic dinner with the lights turned down so low that no one can make out the color of the dessert.

What does matcha cheesecake taste like?

This cheesecake is mildly sweet and matcha forward. If you don’t like matcha as much as I do, you can start with only 1 tablespoon and increase to taste. You can also add more maple syrup if you want it sweeter.

Finally, you can use this recipe to make either a cute 7-inch cheesecake that you can slice up, or you can divide the batter into a 12-cup muffin tin lined with parchment paper to create little peanut-butter-cup-size desserts.

Ready to wow your pals with a decadent matcha cheesecake?

Let’s make a Matcha Cheesecake (Vegan, Paleo, No-Bake)!

Makes 12 individual mini cheesecakes or one 7-inch cheesecake

Ingredients:

Crust

  • ½ cup (125 g) packed pitted Medjool dates, coarsely chopped
  • ½ cup (70 g) dry roasted and salted whole almonds
  • ⅓ cup (19 g) unsweetened toasted coconut flakes (you can toast raw coconut flakes at 300°F for 3 to 5 minutes or until browned)
  • 1 tablespoon coconut oil (optional if using a springform cake pan)

Filling

  • ½ cup (120 mL) refined coconut oil, melted
  • ⅓ cup (80 mL) full-fat canned coconut milk
  • ⅓ cup (80 mL) freshly squeezed lemon juice
  • ⅓ cup (80 mL) maple syrup (you can add more if you want it sweeter)
  • 2 cups (280 g) raw unsalted cashews, soaked and drained
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1½ tablespoon matcha (save 20% with code: nomnompaleo)

Equipment:

Method:

Time to make the no-bake crust! Place the dates in the food processor and pulse a few times to roughly chop up the pieces.

A woman in glasses is placing pitted medjool dates in a food processor to make No-Bake Matcha Cheesecake

Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.

A closeup shot of pureed medjool dates to make the crust of No-Bake Matcha Cheesecake

Add the dry roasted and salted almonds and toasted coconut flakes to the food processor…

Adding roasted almonds and toasted coconut flakes to the food processor make the crust for No-Bake Matcha Cheesecake

… and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.

Pulsing the crust ingredients of No-Bake Matcha Cheesecake until it is the texture of coarse corn meal.

If you’re making the cheesecake in a springform pan, grease the bottoms and sides with coconut oil.

Greasing a 7-inch springform pan with coconut oil to make vegan No-Bake Matcha Cheesecake

Add the crust to the greased springform pan and use a piece of parchment to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup to flatten the bottom evenly. (Warning: I know my pictures have the crust coming up the sides, but the crust on the sides can stick to the pan when you try to remove it. You may want to save yourself the time and annoyance of patching the crust on the sides by simply forming the crust on the bottom of the pan and leaving the sides crust-free.)

Adding the crust ingredients into the greased pan and pushing it down with parchment and a measuring cup.

Alternatively, grab a 12-cup muffin pan (or two 6-cup muffin pans) and pop in parchment muffin liners. Place a heaping tablespoon of the crust mixture in each muffin liner, and flatten with a piece of parchment paper to form an even crust in each one.

A shot of muffin tins filled with parchment cups and No-Bake Matcha Cheesecake crust on the bottom.

Take out a powerful blender. (Yes, you will have to dirty two different kitchen electrics for this recipe, but trust me: it’s worth it.) Add the liquified coconut oil, coconut milk, lemon juice…

Pouring the ingredients for the No-Bake Matcha Cheesecake filling into a Vitamix blender.

…maple syrup, soaked and drained cashews, vanilla extract and a pinch of salt to the blender.

Adding the sweetener, soaked cashews, and vanilla to the Vitamix to blend the No-Bake Matcha Cheesecake filling

Blitz until very smooth. Spoon out about ½ cup of batter and set aside.

Blending the No-Bake Matcha Cheesecake filling until smooth and scooping out some to set aside.

Add the matcha to the batter in the blender and blitz until everything is mixed evenly.

Adding the matcha to the paleo and vegan No-Bake Matcha Cheesecake filling in the blender.

Pour the filling into the pie crust.

Transferring the bright-green No-Bake Matcha Cheesecake into the springform pan.

Smooth the top of the cheesecake with an offset spatula.

Smoothing the top of the vegan and paleo No-Bake Matcha Cheesecake with an offset spatula

Dollop the reserved cup of matcha-less batter onto the top of the cake in a circular pattern and then use a skewer to swirl it around in tighter circles to make a pretty design.

Spooning the reserved vegan cheesecake filling on top of the No-Bake Matcha Cheesecake and using a skewer to swirl it around.

Making mini cheesecakes in a muffin pan? Spoon about 2 tablespoons of the matcha filling into each muffin liner.

Scooping the No-Bake Matcha Cheesecake filling into the cupcake holders.

Smooth the surface of each one, and then dollop a heaping teaspoon of the reserved batter on top. Use a wooden skewer to swirl the batter around to make a marble pattern.

Overhead shot of the swirled No-Bake Matcha Cheesecake in cupcake liners.

Cover the pan(s) with plastic wrap and freeze for at least 4 hours or until set.

A paleo No-Bake Matcha Cheesecake covered with plastic wrap is placed in the refrigerator to chill.

Ready to eat? You can thaw the cheesecake in the fridge for about 2 hours before serving, or you can leave it out on the counter for 10-15 minutes before dessert time. Pop it out of the springform pan…

An overhead shot of healthy paleo No-Bake Matcha Cheesecake with a bright green and white swirled top!

…and slice and serve!

A slice of No-Bake Matcha Cheesecake on a gray plate.

Or just pop out an individual mini matcha cheesecake!

A paleo and vegan No-Bake Matcha Cheesecake cupcake about to be eaten

The frozen cheesecake(s) will keep in the freezer for up to 3 months. Once thawed in the fridge, the cheesecake should be eaten within 4 days. (But I have a feeling it won’t take you that long to finish it off!)

Got extra matcha? Make these other nomtastic recipes:


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Matcha Cheesecake (Vegan, Paleo, No-Bake)

4.80 from 10 votes
Prep Time20 minutes
Cook Time20 minutes
Total Time6 hours 40 minutes
Servings 12 servings
This fabulous no-bake matcha cheesecake is paleo, vegan, dairy-free, and gluten-free. It also happens to be super delicious!

Ingredients 
 

Crust

  • ½ cup pitted Medjool dates coarsely chopped
  • ½ cup dry roasted and salted whole almonds
  • cup unsweetened toasted coconut flakes (you can toast raw coconut flakes at 300°F for 3 to 5 minutes or until browned)
  • 1 tablespoon coconut oil optional if using a springform cake pan

Filling

  • ½ cup refined coconut oil melted
  • cup full-fat canned coconut milk
  • cup freshly squeezed lemon juice
  • cup maple syrup  (you can add more if you want it sweeter)
  • 2 cups raw unsalted cashews, soaked and drained soaked and drained
  • 1 teaspoon vanilla extract
  • Pinch sea salt
  • tablespoons matcha save 20% with code: nomnompaleo

Instructions 

  • Time to make the no-bake crust! Place the dates in the food processor and pulse a few times to roughly chop up the pieces.
  • Then, hold down the “On” button until the pulverized dates form a sticky ball that thwacks against the side of the work bowl.
  • Add the dry roasted and salted almonds and toasted coconut flakes to the food processor, and pulse until everything is the size of rice grains. The dough should stick when smushed together with your fingers. If your dates are dry, you can add a teeny bit of water to get the crust to hold together.
  • If you’re making the cheesecake in a springform pan, grease the bottoms and sides with coconut oil. Add the crust to the greased springform pan and use a piece of parchment to spread it evenly on the bottom. I like to push the crust down with an empty measuring cup to flatten the bottom evenly. (Warning: I know my pictures have the crust coming up the sides, but the crust on the sides can stick to the pan when you try to remove it. You may want to save yourself the time and annoyance of patching the crust on the sides by simply forming the crust on the bottom of the pan and leaving the sides crust-free.)
  • Alternatively, grab a 12-cup muffin pan (or two 6-cup muffin pans) and pop in parchment muffin liners. Place a heaping tablespoon of the crust mixture in each muffin liner, and flatten with a piece of parchment paper to form an even crust in each one.
  • Take out a powerful blender. (Yes, you will have to dirty two different kitchen electrics for this recipe, but trust me: it’s worth it.) Add the liquified coconut oil, coconut milk, lemon juice, maple syrup, soaked and drained cashews, vanilla extract and a pinch of salt to the blender. Blitz until very smooth. Spoon out about ½ cup of batter and set aside.
  • Add the matcha to the batter in the blender and blitz until everything is mixed evenly.
  • Pour the filling into the springform pan and smooth the top of the cheesecake with an offset spatula. Dollop the reserved cup of matcha-less batter onto the top of the cake in a circular pattern and then use a skewer to swirl it around in tighter circles to make a pretty design. 
  • Making mini cheesecakes in a muffin pan? Spoon about 2 tablespoons of the matcha filling into each muffin liner, smooth the surface of each one, and then dollop a heaping teaspoon of the reserved batter on top. Use a wooden skewer to swirl the batter around to make a marble pattern.
  • Cover the pan(s) with plastic wrap and freeze for at least 4 hours or until set. 
  • Ready to eat? You can thaw the cheesecake in the fridge for about 2 hours before serving, or you can leave it out on the counter for 10-15 minutes before dessert time. Pop it out of the springform pan and slice and serve! Or just pop out an individual mini matcha cheesecake!

Video

Notes

  • Soaking the cashews does take 2 to 4 hours with room temperature water, but you can speed up the process by soaking ’em in 4 cups of boiling water for 10-30 minutes.
  • Don’t have time to use the soaked cashews right away? Rinse and drain them and then store them in a sealed container in the fridge for up to 4 days.
  • This vegan cheesecake is no-bake, but it’s not technically raw because I do use toasted almonds and coconuts in the crust. I think they taste better toasted! And use dry roasted and salted almonds—the salt balances out the sticky sweetness of the dates.
  • I prefer using ceremonial grade matcha for this recipe due to it’s bright, vibrant green color, but if you don’t care about your cheesecake ending up a duller shade of green/brown, you can definitely substitute culinary grade matcha.
  • This cheesecake is mildly sweet and matcha forward. If you don't like matcha as much as I do, you can start with only 1 tablespoon and increase to taste. You can also increase the amount of maple syrup if you want it sweeter.

Nutrition

Calories: 319kcal | Carbohydrates: 20g | Protein: 7g | Fat: 26g | Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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13 Comments

  1. Will it come out the same even if I omit the coconut flakes? (I don’t like the taste of coconut flakes)

  2. Any suggestions on how to make if you don’t have a food processor? I have a vita mix but not a food processor. This looks so fabulous!

  3. 5 stars
    I am a type2 diabetic my niece has celiac. I was looking for a desert recipe that would accompany us both. well we also have a ladies (friends) get-together every 2 months and I am the “cheesecake” lady lol. So I decided to give this recipe a little try. I only changed the crust a bit by adding cocoa powder and unsweetened coconut. Oh and added some chocolate drizzle to the top garnished with unsweetened coconut flakes. The only people who knew about this recipe was myself, my niece & sister in law but my inlaw didn’t know what the ingredients were. Well I have to say this desert was a HUUUGE hit. EVERYONE loved it and were suprised to hear the ingredients.

    1. Thank you for sharing this recipe Donna and it’s especially sweet when they can’t even tell it’s paleo!

  4. 5 stars
    I love this cheese cake and have made it several times. But since we found out my boy is allergic to cashew nuts. What can I substitute instead and still have that cream lovely taste.

  5. 5 stars
    This vegan cheesecake tastes better than the store bought versions! The crust is out of this world delicious, super creamy filling. Very easy to make. Had my eye on this recipe for a long time, finally made it with my daughter. Thank you for a great recipe, can’t wait to make it again and try different flavors!