Matcha & ginger cheesecake #vegan #matcha #cheesecake | via

Matcha & ginger cheesecake

This is super creamy and velvety smooth cheesecake made with green matcha tea and ginger flavoured base. Easy and straight forward recipe for delicious treat!  

Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
460 kcal
Author Anna


For the base:

  • 150 g vegan digestive biscuits (or look at the recipe notes for alternative)
  • 50 g vegan butter or spread (melted)
  • 1/4 tsp ground ginger

For matcha filling:

  • 120 g raw cashews
  • 200 g vegan cream cheese
  • 60 ml coconut oil (melted)
  • 80 ml maple syrup or agave nectar
  • 120 ml almond milk (or any other dairy-free milk)
  • 1 tsp vanilla extract
  • 1 1/2 tbsp organic matcha powder


  1. To make the base, butter and line baking tin with baking parchment. Put 150g of vegan digestive biscuits in a plastic food bag and crush it to crumbs using rolling pin. Transfer the crumbs into medium bowl and pour over the melted butter. Mix well, then tip the mixture into baking tin and press it firmly into the base to create an even layer. Place in the fridge for at least 30 minutes so it can firm up.

  2. To make filling, place cashews in a small pan of water and bring to boil. Cook for 20 minutes, then set aside to cool a bit.

  3. Once cashews have cooled slightly, place all the ingredients into a food processor or blender and blend until completely smooth. 

  4. Pour the filling into cake tin and smooth it over with spatula or the back of dessert spoon. Leave to set in the fridge overnight.

  5. Top the cheesecake with some fresh strawberries and dark chocolate flakes, or any other toppings of your choice. Enjoy! 

Recipe Notes