Vegan Matcha Pistachio Cheesecake

This no-bake matcha cheesecake has a rich, creamy and nutty flavour accented with the strong vibrant aroma of our ceremonial matcha. A perfect tasty treat for the brisk March days. 

Recipe developed by Carla Riley of Keep Kitchens 

Vegan Matcha Pistachio Cheesecake


For the base:

½ Water

5 Pitted Dates

1 Cup Flaxseeds

½ Cup Shredded Coconut

½ Cup Blended Oats

Blend the oats and then separately blend the water and dates.

Combine all other ingredients in a bowl.

Scoop 1 heaping tablespoon into a coconut greased muffin tray and press date mixture into the bottom of each muffin tin

Store in freezer while making the matcha topping.


1 Tablespoon Genuine Tea Matcha Powder

*1 Cup Cashew Cream

¼ Cup Maple Syrup

¼ Tablespoon Vanilla

Blend all ingredients except the Pistachios in a blender until smooth.

Add two tablespoons into each muffin tin

Top with pistachios

Freeze for 3-6 hours

Matcha Syrup

1 Tablespoon Genuine Tea Matcha Powder

2 Tablespoons Maple Syrup


Top each frozen cake with your own design and and serve once the cakes have been sitting at room temperature for 5-10 minutes.

*make cashew cream by blending 1 Cup boiler cashews with ¾ Cups of water

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