Matcha Cheesecake with Quinoa Crust

Matcha Cheesecake with Quinoa Crust

This deceptively decadent dessert is chock-full of whole plant nutrition and enjoyable by even the pickiest of eaters since it’s vegan!

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1 cup coconut flakes

1 cup dates, pits removed

1 ½ cups I Heart Keenwah Toasted Quinoa Flakes

1 tbsp coconut oil

pinch of Kosher salt

1 tsp vanilla extract


2 ½ cups Navitas Organcis Raw Cashews, soaked in water for at least 3 hours

3/4 cup plant-based milk (almond or cashew milk)

1/4 cup coconut oil

2 tbsp Navitas Organics Matcha Powder

1/3 cup maple syrup

1 tsp vanilla extract


Raspberry jam

Fresh raspberries


Line the base of a springform cake pan with parchment paper.

Blend the crust ingredients in a food processor and place in the cake pan.

Place in freezer for 1 hour.

To make the filling, blend Cashews, plant-based milk, coconut oil, Matcha, maple syrup and vanilla in blender until smooth. If mix is too dry, add a few additional drops of plant-based milk to achieve a creamy consistency.

Pour filling on top of crust and place in freezer for 3 hours. When ready to serve, garnish with a thin layer of raspberry jam and fresh raspberries.

Recipe adapted and highly inspired by Tiana Haines' Matcha Green Tea and Mint Cheesecake recipe as posted on One Green Planet.

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