No-Bake Ombré Cheesecake

No-Bake Ombré Cheesecake

In the mood for some cheesecake for the weekend?

This recipe will blow your minds!

This soft, creamy, and super light Matcha (green tea) cheesecake is the perfect vegan dessert you need to satisfy your sweet cravings. Oh, and did I mention it doesn’t require any baking?

All you need to do is mix the ingredients and freeze the cake. The taste? Exactly like a baked one but with a lighter and creamier texture!

This luscious no-bake Matcha Cheesecake is basically your favorite latte transformed into a delicious vegan treat with a crunchy crust and ombré topping!

Not to forget, this cake is naturally sweetened for all health-conscious people out there. However, I suggest starting with just a slice because this baby is rich and oh-so-fulfilling!

Without further ado, let’s check out the recipe.

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No-Bake Ombré Cheesecake

No-Bake Ombré Cheesecake

This luscious no-bake Matcha Cheesecake is basically your favorite latte transformed into a delicious vegan treat with a crunchy crust and ombré topping!

  • Prep Time: 20 minutes
  • Cook Time: 3 hours (Chill time)
  • Total Time: 3 hours + 20 minutes
  • Yield: 6-inch cake 1x
  • Author:
  • Joyce Mrad

Scale

Ingredients

CRUST:

  • 60 g raw macadamia
  • 50g almond flour
  • 2 pitted dates
  • 2 tbsp. coconut oil
  • ¼ teaspoon pink salt

MOUSSE:

  • 1 ½ cups cashews (soaked overnight)
  • 2 cans coconut cream
  • 1 tbsp. vanilla extract
  • 5+ tbsp. Matcha powder
  • 34 tbsp. maple syrup (to taste)

Instructions

CRUST:

  1. Use parchment paper to line your pan and set it aside.
  2. Toss all the crust ingredients in a food processor. Pulse until it turns into a sticky dough.
  3. Transfer the mixture into the pan and press it to form a thin layer.

MOUSSE:

  1. Put drained cashews into a blender with coconut milk, maple syrup, and vanilla extract. Then, blend until you get a silky-smooth mixture.
  2. Put in equal amounts of each ingredient in three separate bowls.
  3. Add 1 tbsp. Matcha powder in a bowl to add a pale Matcha color. Whisk until fully combined.
  4. Add 2-3 tbsp. (or more) Matcha powder to another bowl to get a darker green color. Use a whisk to combine the ingredients.
  5. Pour the white mixture onto the prepared crust and place it in the freezer to set for an hour.
  6. Remove from the freezer and pour the pale green mixture onto the prepared crust. Put it in the freezer for another hour.
  7. Remove from the freezer and pour the darker green mixture onto the prepared crust. Again, place it in the freezer to set for 1 hour.

Notes

Tip (Optional): Dilute your Matcha powder in hot water before adding it into the cashew cream mixture if you don’t like the raw bitter flavor of the Matcha.

Keywords: no-bake cheesecake, matcha cheesecake, matcha ombre cheesecake, ombre cheesecake, gluten-free Cheesecake, matcha cake

That’s it, you guys. Your weekend pick-me-up is ready!

Don’t forget to tell me how it turned out for you!

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