Cheesecakes are popular decadent desserts characterized by their lush, creamy layer of soft cheese, eggs, and loads of white sugar. However, all these ingredients have no place in a healthy plant-based pantry. Fortunately, these fantastic recipes deliver the same satisfaction as traditional cheesecakes. And I have the perfect example right here!
This delicious no-bake recipe for plant-based cheesecake is creamy and surprisingly healthy. It has a thick, luscious tofu cashew-based filling over a simple graham cracker crust. But the most exciting detail is the signature green color and refreshing flavors from adding Matcha tea. The subtle flavors of the tofu-cashew filling blend with the toasty flavor of green tea in this aromatic, delicious vegan cheesecake. Although it is 100% dairy-free, it tastes very similar to a cheesecake. And the best part is that NO baking is involved.
You can whip up the filling and crust in a food processor in a matter of minutes. Then, leave it to sit for a few hours, and your no-hassle cheesecake is ready to enjoy!
This is a great recipe for parties as it can be made ahead of time and involves no last-minute work. You can easily make it and store it in the refrigerator for up to a week.
So, let’s dive into the recipe!
Ingredients
- For the graham cracker crust:
- 8 vegan graham crackers
- 5 Tbsp coconut oil, melted
- For the cheesecake filling:
- 2 ¼ cups raw cashews, soaked in water for at least 2 hours, rinsed and drained
- 14 oz silk tofu block
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- ¼ tsp fine sea salt
- 1 tsp orange extract
- 1 Tbsp Matcha powder
- For topping:
- 1 tsp Matcha powder
- 1/4 cup fresh berries
Instructions
- Prepare the crust:To prepare the classic graham cracker crust, add graham crackers into your food processor and pulse it till it is finely powdered.
- Next, gradually add melted coconut oil into the powdered mixture and continue to pulse it until well-combined.
- Spread the mixture in the base of a 9-inch round pan and flatten it out. Then, place it in the freezer to set.
- For the FillingEmpty all the ingredients for the filling into the food processor. Pulse it continuously till you have a frothy mixture.
- Assemble the cheesecake!Transfer the tofu-cashew filling into the pan with the crust and spread it evenly with a spatula.
- Place the cheesecake in the freezer and leave it to chill for several hours or preferably overnight.
- Allow the cheesecake to thaw in the refrigerator for 25-30 min before serving it. Once it is softened, garnish the top with a sprinkling of Matcha powder for a pop of green, and fresh berries. Cut into slices, serve and enjoy!
