Experience the harmonious blend of earthy matcha and rich pistachios in this Vegan Matcha Pistachio Cheesecake, featuring a velvety filling atop a crunchy cookie crust, finished with an optional vegan white chocolate matcha garnish.
Ingredients:
For the Cookie Crust:
- 5.6 oz (160g) vegan cookies (digestives or ginger nuts are recommended)
- ½ tsp sea salt
- ¼ cup (60g) vegan butter, melted
For the Matcha Pistachio Filling:
- 1 cup (130g) cashews, soaked
- ⅗ cup (70g) unsalted pistachios, soaked and skins removed
- 1 ⅓ cup (300g) vegan cream cheese
- ⅗ cup (150g) vegan Greek-style yogurt (or plain soy/coconut yogurt)
- ⅔ cup (150ml) pure maple syrup
- ¼ cup (50g) cacao butter (or substitute with coconut oil)
- 2 tbsp matcha powder, adjusted to taste
- 1 tbsp vanilla bean paste or vanilla extract
- 1 tbsp lime or lemon juice
For the Garnish (optional):
- Vegan white chocolate, melted
- Additional matcha powder
Instructions:
- Soak cashews for at least 4 hours or quick-soak in boiling water for 1 hour. Soak pistachios similarly and rub off skins.
- Prepare the crust by blending cookies and salt into a fine crumb, then mix with melted vegan butter. Press into a lined 7″ or 8″ springform pan and chill.
- For the filling, blend all ingredients until smooth and creamy. Pour over the crust and refrigerate to set for at least 5 hours or overnight.
- For the matcha chocolate garnish, mix melted vegan white chocolate with matcha powder and set in molds.
- Once set, remove the cheesecake from the tin. Decorate with matcha chocolate.
- Slice with a hot, wet, sharp knife and serve.
This Vegan Matcha Pistachio Cheesecake is a delightful fusion of flavors that’s sure to enchant any dessert lover. If you find joy in this recipe, please share it with your friends and bookmark our site for more creative and delectable vegan desserts!
