Matcha Cheesecake

Indulge in a delightful fusion of flavours with this Vegan Matcha Cheesecake. The crust, made from a blend of vegan cinnamon bun-flavored Oreos and coconut oil, sets the stage for the creamy and vibrant filling. Follow the simple instructions to create a dessert that strikes a harmonious balance between sweetness and earthy matcha goodness.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Servings

Ingredients

For the Crust

1 ½ cups vegan oreos I used cinnamon bun flavour
1 ½ tbsp coconut oil

For the Filling

1 block medium soft tofu drained
1 block silken tofu drained
½ cup monk fruit sugar (you can use agave)
¼ cup coconut oil
¼ cup lime juice
4-5 tbsp nutritional yeast
1 tsp vanilla extract
¼ salt
8-10 g matcha powder depends on your liking
I used ITO EN organic matcha powder

Topping

2 tbsps monkfruit sugar
5-6 drops vanilla extract
4-5 drops lemon juice
2 g matcha powder
½ cup coconut cream

Instructions

Preheat oven to (175°C).
In a bowl, combine grounded oreo and melted coconut oil and mix well.
Press the mixture on a baking pan to form the crust.
Bake the crust for about 8-10 minutes until it sets. Allow it to cool down.

Now it’s time for the filling

In a blender or food processor, combine the drained tofu, monk fruit sugar, melted coconut oil, lime juice, vanilla, nutritional yeast, salt and matcha powder.
Blend the mixture really smooth.
Pour the tofu filling on the crust we prepared.

And it’s time to bake

Bake for 40-45 minutes or until the edges are light brownish colour.
Let the cheesecake cool down.
Once the cheesecake has cooled, put it in the fridge for 4-5 hours.
Now let’s make the filling:
Blend the coconut cream, monk fruit sugar, vanilla extract, matcha powder, lemon juice drops and top it off.

Notes

Recipe Creator:

Name: Sarath

Location: Melbourne

Matcha Cheesecake