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 Cold Matcha Latte 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.
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!
A few notes about this recipe:
The creaminess of this “cheesecake” is derived from a combination of puréed soaked cashews, coconut oil, and coconut milk. Soaking the…
Read the full recipe on Nom Nom Paleo.