Looking for an elegant, indulgent dessert that checks all the boxes—raw, vegan, gluten-free, dairy-free, and stunning to look at? This Raw Vegan Matcha Cheesecake with Pecan and Date Base is the dessert you've been waiting for. It’s rich, creamy, and earthy with the subtle, grassy undertone of ceremonial-grade matcha balanced by the natural sweetness of dates and the buttery crunch of pecans. If you've dabbled in raw cake recipes or are just curious about eggless cheesecake recipes, this is a showstopper that’s surprisingly simple to make.
Perfect for impressing guests or simply treating yourself, this no bake vegan cheesecake doesn’t require an oven or any complicated techniques. Whether you’re into the idea of a tofu cheesecake, paleo cheesecake, or cashew cheesecake, this recipe combines the best of all those worlds into one delicious, dreamy dessert.
Dreamy Raw Vegan Matcha Cheesecake with Pecan-Date Base
Prep Time 25 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine Japanese, Western
Food Processor or High-Speed Blender To blend the crust and the cashew filling until smooth. A high-powered blender (like Vitamix or Blendtec) will give you the silkiest vegan mousse texture.
Springform Pan (6 or 7-inch) This makes for easy release and a clean presentation, but if you don’t have one, a regular cake pan lined with parchment paper works too.
Spatula For scraping down the sides of your blender or processor.
Measuring cups and spoons
For the crust
- 1 ½ cups raw pecans or walnuts as an alternative
- 1 cup Medjool dates pitted
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1 tablespoon coconut oil optional for a firmer base
For the matcha filling
- 2 cups raw cashews soaked in hot water for 1 hour or overnight in cool water
- ¾ cup full-fat coconut milk from a can
- ⅓ cup coconut oil melted
- ½ cup maple syrup or agave nectar
- 2 tablespoons lemon juice
- 2 teaspoons matcha powder ceremonial grade preferred for the best color and flavor
- 1 teaspoon vanilla extract
- Pinch of salt
Optional toppings
- Shaved dark chocolate
- Fresh berries like blueberries, which pair perfectly if you're thinking of a raw vegan blueberry cheesecake
- Edible flowers
- Coconut flakes
Prepare the Crust
Start by placing the raw pecans in your food processor. Pulse until they break down into small crumbs. Add the pitted dates, sea salt, vanilla extract, and coconut oil (if using). Blend again until the mixture becomes sticky and starts to clump together. It should press easily between your fingers.
Line the base of your springform pan with parchment paper. Press the crust mixture evenly into the bottom, using the back of a spoon or your fingers to smooth it out. Place the pan in the freezer while you prepare the filling.
Soak and Blend the Cashews
If you haven’t already, soak your raw cashews to soften them. Drain and rinse the soaked cashews thoroughly. In a high-speed blender, combine the cashews, coconut milk, coconut oil, maple syrup, lemon juice, vanilla extract, matcha powder, and salt.
Blend on high until the mixture is completely smooth and creamy. This can take 1–2 minutes depending on the power of your blender. Stop and scrape down the sides as needed. The texture should be like a silky vegan mousse, not grainy.
Assemble the Cheesecake
Take the crust out of the freezer. Pour the matcha filling over the crust and use a spatula to spread it out evenly and smooth the top.
Tap the pan gently on the counter a few times to remove any air bubbles.
Freeze Until Firm
Place the cheesecake in the freezer for at least 4 hours, or until completely set and firm. For best results, leave it overnight. Before serving, allow it to thaw in the fridge for 30–45 minutes, or at room temperature for about 10–15 minutes for a softer texture.
Decorate and Serve
Once thawed slightly, decorate your cheesecake with toppings of your choice. Fresh blueberries add a nice pop of color and flavor, making this almost a cousin to a raw vegan blueberry cheesecake. A sprinkle of coconut flakes or edible flowers adds that final, photogenic touch.
Slice with a warm knife for the cleanest cuts and serve chilled.
Pairings
This matcha cheesecake is rich and indulgent, but its freshness allows it to pair beautifully with light beverages and dishes.
Drink Pairings
- Iced matcha lattes or jasmine green tea
- Sparkling water with lemon and mint
- Vegan coconut milkshakes or light almond milk-based drinks
Meal Pairings
- A crisp Asian slaw or sesame cucumber salad as a light lunch before dessert
- Miso soup and avocado sushi for a cohesive Japanese-inspired meal
- As a part of a desserts vegan buffet with mini fruit tarts and raw vegan cake bites
FAQs
1. Can I substitute cashews with something else?
Cashews are ideal for their neutral flavor and creamy consistency, making them perfect for a raw cheesecake. However, macadamia nuts can be a good substitute in a pinch. If you’re trying to avoid nuts entirely, silken tofu may work, though the flavor and texture will differ and lean more toward a tofu cheesecake.
2. Is this dessert paleo-friendly?
Yes! This recipe aligns with many paleo cheesecake principles. It’s grain-free, refined sugar-free (thanks to maple syrup), and dairy-free. Just be sure to use pure maple syrup or a paleo-approved sweetener like coconut nectar.
3. Can I make this into mini cheesecakes?
Absolutely! Pour the crust and filling into silicone muffin tins or mini tart pans. These no bake mini vegan cheesecakes are perfect for parties or individual servings, and they freeze beautifully.
4. Is it safe to eat raw cake recipes like this one?
Yes! All ingredients used in this raw vegan cheesecake are safe to eat raw. Just make sure to use fresh, high-quality ingredients, and soak your nuts properly to ensure a smooth texture and easy digestion.
5. How long will this last in the freezer or fridge?
The cheesecake will keep well in the freezer for up to one month. In the fridge, it will stay fresh for about 3–4 days. Just ensure it’s stored in an airtight container to prevent it from drying out or absorbing other flavors.
