Ingredients
Crust
- 160 g vegan cookies (digestives or ginger nuts)
- ½ teaspoon sea salt
- 60 g vegan butter
Filling
- 130 g cashews (soaked for 4 hours, drained)
- 70 g unsalted pistachios (soaked for at least 4 hours, shells removed)
- 300 g vegan cream cheese
- 150 g vegan Greek-style yogurt (or plain soy or coconut yogurt)
- 150 ml pure maple syrup
- 50 g cacao butter (substitute with coconut oil if unavailable)
- 2 tablespoons matcha powder (adjust to taste)
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 tablespoon lime juice (or lemon juice)
For Garnish (Optional)
- Vegan white chocolate
- Additional matcha powder
Instructions
- Prepare Nuts: Soak cashews in water for 4 hours, then rinse and drain. Alternatively, quick-soak by immersing in boiling water for 1 hour. Soak pistachios for at least 4 hours, then rub off their skins manually and drain thoroughly.
- Make the Crust: Line the bottom of a 7″ or 8″ cake tin with parchment paper. Pulse the vegan cookies and sea salt in a food processor until finely ground. Add vegan butter and blend until the mixture sticks together. Press this firmly into the base of the cake tin and smooth the surface. Refrigerate while preparing the filling.
- Prepare the Filling: Combine soaked cashews, pistachios, vegan cream cheese, vegan yogurt, maple syrup, melted cacao butter, matcha powder, vanilla bean paste, and lime juice in a high-speed blender. Blend for several minutes until the mixture is completely smooth and creamy, with no lumps.
- Assemble and Chill: Pour the filling over the prepared crust in the cake tin. Refrigerate for at least 5 hours or preferably overnight to allow the cheesecake to set fully.
- Garnish and Serve: Carefully remove the cheesecake from the tin. For garnish, melt vegan white chocolate and mix with matcha powder, then set in molds as desired. Use a hot, wet, sharp knife to slice the cheesecake into portions for serving.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze sliced portions in airtight containers for up to 2 months; thaw at room temperature for about an hour before serving.
Notes
- Soaking nuts is essential for a smooth filling; quick-soaking is a helpful time saver.
- Pressed crust should be compact for best texture and to hold the filling securely.
- Adjust matcha powder quantity to your preferred strength of flavor.
- Replacing cacao butter with coconut oil slightly changes texture but maintains creaminess.
- Use a hot wet knife to prevent cracking when slicing the cheesecake.
- Consider making matcha white chocolate garnish ahead to decorate the cheesecake beautifully.
- Ensure the cheesecake sets fully by chilling it a minimum of 5 hours; overnight chilling is ideal.
- Prep Time: 4 hours 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Fusion
- Diet: Vegan
