Vegan Matcha Cheesecake Bars
These Matcha Cheesecake Bars took me a few times to perfect, so you know they’re good, now! They are delightfully creamy with an earthy, matcha flavor. The cheesecake filling is made with a base of cashews and coconut milk and blended along with matcha powder, maple syrup and vanilla to a smooth, velvety consistency (and you don’t even taste the coconut!).
You can optionally add a marble effect by mixing a small amount of matcha powder with maple syrup, and drizzling it over the cheesecake bars (before baking), then swirling it with a toothpick into a fun design. Of course this part is optional, but it’s a fun and quick way to add that extra “wow” factor to your culinary creation, and it’s way easy, too!
They are an ideal choice for a rich, plant-based dessert with a touch of elegance. And they truly are rich; if you’re looking for a treat for a large gathering, or something that will last you a long time, this is what you want! Just a small piece will satisfy you, so I promise you won’t end up devouring several of these at once!
They also freeze very well, when I was trial and erroring this recipe, I froze mine and was having Matcha Cheesecake Bars nearly every day for a month! I’m not even joking, I made so many! Which reminds me that I need to mention, because the matcha contains caffeine, there’s no harm in having these for breakfast, on their own or even with your morning coffee. I like to enjoy them straight out of the freezer and either eat them frozen, or allow them to thaw for just a few minutes first.
The crust for this recipe is absolutely divine, and the crumbly texture is a nice contrast to the smooth, buttery cheesecake filling. If you like a good crust, feel free to make an extra thick crust by increasing the amount of all of the crust ingredients and then baking it for just a little bit longer before pouring in the cheesecake filling.
Almond Flour: Almond flour is used in the crust for this recipe. It has a distinct taste and texture, and especially in recipes like these, it is a wonderful base. White or whole wheat flour would change the texture and makeup completely, while the almond flour gives it a nutty, crumbly consistency.
Coconut Oil: Coconut oil is used in both the crust and the cheesecake filling. It’s a necessary ingredient, and I haven’t used other oils in this recipe, but if you must substitute, you may want to try a neutral oil such as olive or avocado oil. However, the coconut oil lends its slightly sweet, nutty flavor as well, which compliments this recipe beautifully.
Maple Syrup: I highly recommend using high-quality maple syrup, it’s much better for you than the very cheap maple syrups with all of the fake stuff and chemicals, and I promise it tastes so much better, too!
Cashews: The cashews in this recipe are nearly as important as the actual matcha! All of my favorite vegan cheesecake-type recipes are cashew-based, the healthy fat in cashews give the cheesecake filling a buttery, luscious texture that mimics dairy-based cheesecake.
Canned Coconut Milk: You’ll want to use full fat coconut milk. This, along with the coconut oil and cashews, helps set the cheesecake as its baking, and then when its being refrigerated to keep it firm.
Matcha Powder: There are many types of matcha powder to choose from, my favorite that I’ve tried is Tenzo! Use the code “LIFEVEGANIZED15” for 15% off Tenzo Matcha on their website if you choose to purchase their brand.
Vanilla Extract: Of course a little goes a long way, but the vanilla adds a wonderful aroma and subtle flavor enhancement, that is brought out especially when it’s baking.
Salt: Salt simply boosts the flavor of whatever it is added to, whether it’s a sweet or savory dish. A touch of salt to both the crust and cheesecake filling brings out the flavors to make this recipe taste truly satisfying and complete.
Ingredients
Crust Ingredients
2 C almond flour
½ C coconut oil, melted
4 T maple syrup
¼ tsp salt
Cheesecake Filling Ingredients
2 C cashews
½ C canned full fat coconut milk
¼ C coconut oil, melted
½ C maple syrup
½ T matcha powder
1 tsp vanilla extract
⅛ tsp salt
Matcha Swirl Ingredients
2 tsp matcha powder
2 T maple syrup
Instructions
1. Preheat your oven to 350ºF. Line a baking dish with parchment paper (the one I used is 11” x 7”).
2. In a bowl, mix together all of the crust ingredients. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool.
4. In a blender, combine all cheesecake filling ingredients and blend until smooth and creamy. Depending on the type of blender you have, it may be beneficial to soak your cashews in warm water for at least 30 minutes beforehand to soften them.
5. Pour the matcha cheesecake filling over the cooled crust, spreading it evenly with a spatula.
6. In a small bowl, prepare the matcha swirl by mixing 1 tsp matcha powder and 1 T maple syrup together. Drizzle it over the cheesecake filling. Use a toothpick to create a marble effect by gently swirling the matcha mixture into the cheesecake filling.
7. Bake at 350º for about 30 minutes, or until the top of the cheesecake bars starts to set.
8. Take the cheesecake bars out of the oven and allow them to cool. Keep them in the baking dish and refrigerate for at least 8 hours or overnight.
9. Once refrigerated for several hours or overnight, lift the parchment paper out of the baking dish to remove the cheesecake bars. Cut into squares of desired size and serve. These cheesecake bars freeze very well; if you choose to freeze them, I recommend cutting them into squares first. Then, when you’re ready to enjoy them, remove them from the freezer and allow them to thaw for a few minutes first.
Stefanie is a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
