Whether you’re a matcha person who loves light desserts or the complete opposite, you’ll love this recipe for vegan matcha cheesecake! It features a sweet, crumbly graham cracker crust, a silky-smooth matcha cheesecake filling, and a topping of matcha-coconut whipped cream and fresh, juicy raspberries. Dig in!
1 small carton raspberries (however many you want)
1 15-ounce can solid coconut cream or 2 cans of coconut milk chilled in refrigerator overnight
1 tablespoon matcha powder (more for topping)
1/3 cup powdered sugar
2 teaspoons vanilla extract
Preheat oven to 375°F and line an 8-inch springform pan with parchment paper (optional).
In a food processor, add the graham crackers, pulse until small crumbs remain. Add vegan butter, coconut sugar, pecans, dates, and vanilla extract and then press the mixture into the bottom of the spring form pan. Bake for 10 minutes and remove from oven
Clean your food processor, then add the vegan cream cheese, silken tofu, agave, vanilla extract, and matcha powder and pulse until smooth and creamy. With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated. Pour the mixture into the spring-form pan and bake for one hour. Remove the cheesecake from the oven and let cool on a counter top for one hour.
In the bowl of a standing mixer, add the solid coconut and whip until smooth. Sift in the powdered sugar and matcha, add the vanilla, and set aside to chill.
To assemble, top with coconut whip, sifted matcha powder, fresh raspberries, and chill for 45 minutes to firm up or if desired, eat immediately.