Matcha Blueberry Cheesecake (vegan)

A luscious plant-based matcha cheesecake on a light cookie base, adorned with blueberry sauce.  Elegant, simple, and delicious.  Serve this special dessert treat at your next holiday meal, family gathering, potluck, or dinner party.  This secretly nutritious dessert does not contain any dairy, oil, butter, or eggs.

A few months ago, my friends at Matcha Kari shared some of their exquisite matcha tea with me, specifically for the development of a dessert recipe.  I was asked to create something similar to my Blueberry Meringue Pie.  However, before it arrived, all of my possessions were packed up and we moved.  Once we received our belongings and settled in, I set to work.  

At some point during my move, I began envisioning a slightly green matcha cheesecake topped with a dark blueberry filling, using my Almond Cookie Crust as the base.  I was skeptical at the combination of matcha and blueberries, but started tinkering away.

This Matcha Blueberry Cheesecake is the result!  And I couldn’t be more pleased.

All three primary components are fairly simple and straightforward.  They also come together quickly, which is great if you’re busy.  And yet, these three layers create a sumptuous dessert experience.  

I love that this dessert can be made in advance.  In fact, it’s best to make this Matcha Blueberry Cheesecake 1-2 days before you plan to serve it. 

So let’s get started!  We first need to prepare the Almond Cookie Crust and Blueberry Sauce.

My Almond Cookie Crust is a complimentary base for this Matcha Blueberry Cheesecake.  It’s neutral and only slightly sweet.  Containing only three ingredients, it’s naturally plant-based, vegan, oil-free, refined sugar-free, and gluten-free.

For this recipe, I use a 7-inch springform pan to make a traditional cheesecake.  This is the type of pan used to prepare traditional cheesecake because the wall of the pan releases.  It makes it a lot easier to cut through the cheesecake filling and crust and serve uniform slices.

Because we are using a smaller pan, we only need half of the Almond Cookie Crust recipe.  For a 7-inch round pan, you’ll need 1 cup of fine almond flour, 1 tablespoon maple syrup (or agave) and 1 tablespoon plant butter, preferably cashew butter or almond butter.

If you choose to use a larger 9×9 inch square pan, you’ll want to use the full recipe (2 cups almond flour and 2 Tbsp of maple syrup and plant butter).  You can use a larger pan, but your base will require less time in the oven (8-10 minutes) and your cheesecake will be much thinner.  I do not recommend this.

Oh, and while you can make your own almond meal by pulsing almonds in a food processor, I purchased a fine almond flour.  If you’re making your own, be sure to not-over process the almonds or your crust will be way too sticky for this recipe.

For the plant butter, I prefer using smooth cashew butter or almond butter; though you can substitute with tahini, vegan butter, or even refined coconut oil.

For the blueberry sauce, I use a version of my favorite Blueberry Sauce.  It’s a vibrant blueberry sauce bursting with flavor!  It’s made with fresh or frozen blueberries with the slightest hint of lemon. 

I love my blueberry sauce over this cheesecake.  But the original sauce is slightly thinner making it ideal for serving over pancakes, ice cream, yogurt, mush, and crepes.  So just like my Blueberry Meringue Pie filling, we’re going to increase the amount of cornstarch.  

But both of these recipes make a bit too much to dress this Matcha Blueberry Cheesecake.  So we’re also going to decrease the other ingredients. These two modifications will result in a consistency akin to blueberry pie filling.

The final component is the centerpiece of this post.  The Matcha Cheesecake filling is smooth and creamy.  Yet, it’s firm enough to be called cheesecake. How is this possible?  By combining soaked cashews and chilled coconut cream.  

You’ll need to soak raw cashews in hot water for at least an hour.  This provides the creaminess cheesecakes are known for.  If you’re going to soak for more than an hour, you’ll need to cover and store the cashews in the refrigerator.  This will ensure they don’t turn rancid.  

The chilled coconut cream is just as important.  It provides the firmness and structure of the cheesecake.  You can use canned coconut cream or chilled coconut milk.  You should only include the solid white portion.

Chilling the coconut cream or coconut milk in the refrigerator helps separate and solidify the coconut cream from the coconut water. If you include the coconut water, the cheesecake may be too soft to hold it’s form. 

Next up is the matcha tea powder.  You only need one teaspoon, which is equivalent to three match tea scoops.  Because we’re combining the tea powder in a high-speed blender, you don’t need to prepare or cool it off.  This is important since we don’t want to dilute the consistency of our cheesecake filling.

This Matcha Blueberry Cheesecake possesses a mild matcha flavor.  If you want a darker and more potent matcha flavor, feel free to double or even triple the amount of matcha tea powder.  I recommend starting with one teaspoon and then adding another if you want to boost the matcha intensity. 

In full disclosure, and as stated earlier, Matcha Kari shared some of their exquisite matcha tea with me, specifically for the development of this recipe.  Their website, Matcha.com, explains that “matcha green tea powder is one of the most concentrated tea powders in the world.”

“In fact, the range of matcha green teas rank highly for overall antioxidants and the matcha ORAC rating, especially the ceremonial grades. However, no matter the matcha you choose, you’ll get more antioxidant health benefits than you ever would compared to green tea.”

 “One of the primary differences to other high quality Japanese loose-leaf teas is that matcha is finely powdered by stone-grinding. The tea-leaves used for matcha are known as tencha leaves, considered the highest quality green tea leaves and have high amino-acid content for mental focus and calming energy.”

“ You’ll notice the various matcha greens and emerald colors which come from fine quality tea, a visual cue to the high level of premium quality green tea powder.”

Please note that I do not receive any commissions for recommending their product.  Though, now that I’ve successfully used their matcha tea, I wholeheartedly recommend it.  This is a fresh and quality matcha tea.  If you head over to their website, you will receive a 20% off coupon.  

The remaining ingredients are included for flavor alone.  I use a touch of maple syrup to slightly sweeten the cheesecake filling. The lime juice and vanilla extract enhance the flavor of the filling.  Lemon juice can be used in leu of the lime juice, if needed.

Now combine the matcha cheesecake filling ingredients in a high-speed blender or food processor until very smooth and creamy. Pour the filling over the prepared Almond Cookie Crust, smoothing the surface, if needed. Then cover and chill the matcha cheesecake in the refrigerator for at least six hours, or until the filling is set. I just make it the night before and store it in the refrigerator overnight.

This Matcha Blueberry Cheesecake recipe can easily be adapted to make bars or individual cheesecake tarts using a muffin pan.  You’ll just need to adjust the baking time for the almond cookie crust.  

It also stores extremely well in an air-tight container in the refrigerator for up to five days or in the freezer for up to one month.  Simply thaw and enjoy.  Freezing does not impact the taste, but it does make the blueberry sauce appear a little sad.  For this reason, I recommend freezing the matcha cheesecake without the blueberry sauce.  

I hope you enjoy these Matcha Blueberry Cheesecake as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook!   Enjoy!!

And don’t forget to subscribe for new plant-based and vegan recipes today!! Just click on the subscribe link in the header or on the side. I simply love creating and sharing new recipes.

Ingredients

• Almond Cookie Crust, baked in a 7-inch round springform baking pan (see recipe below)*
• Blueberry Sauce (see recipe below)**
• 2 cups raw cashews, soaked in very hot water for at least 1 hour
• 1 cup full-fat canned coconut cream, chilled (only the solid white part)
• 1 tsp matcha tea powder***
• ¼ cup maple syrup
• 2 Tbsp lime juice
• 1 tsp vanilla extract

* Almond Cookie Crust, baked in a 7-inch round springform baking pan*

• 1 cup fine almond flour
• 1 Tbsp maple syrup (or raw agave)
• 1 Tbsp cashew butter or almond butter

** Blueberry Topping, chilled**

• ¼ cup maple syrup
• ¼ cup water
• 2 cups fresh or frozen blueberries
• 1 cup fresh or frozen wild blueberries
• 1 Tbsp cornstarch
• 3 Tbsp water
• 2 tsp lemon juice
• ½ tsp vanilla

Instructions

1. Prepare the Almond Cookie Crust. 
2. Preheat the oven to 350° F.
3. In a bowl (or food processor), combine the almond flour, maple syrup, and nut butter (or tahini).  
4. Press firmly into the bottom of a 7-inch round springform baking pan (cheesecake pan).  See notes in the post and in Notes below if using a 9×9 square or an 8 or 9-inch round baking pan.***
5. Bake for 10-12 minutes, or until golden.  Set aside to cool.

1. Prepare the Blueberry Sauce.
2. Combine the maple syrup, water, and blueberries in a large saucepan over medium to medium-high heat.  Bring to a low boil and continue to simmer until the blueberries burst, stirring occasionally, about 10 minutes.  
3. Meanwhile, make a slurry by stirring together 1 Tbsp of cornstarch and 3 Tbsp water in a small bowl.  
4. Stir in the cornstarch-water slurry and remaining wild blueberries to the saucepan. Bring to a simmer and stir occasionally until the sauce thickens, about 4-5 minutes. Remove from the stove and stir in the lemon juice and vanilla.  
5. Store in an air-tight covered container in the refrigerator until ready to serve the Matcha Blueberry Cheesecake, or up to 1 week.

1. Prepare the Matcha Cheesecake Filling.
2. Meanwhile, soak the cashews in hot water for at least 1 hour.  If soaking overnight, store in the refrigerator.
3. Chill the can of coconut cream (or coconut milk) in the refrigerator to help separate and solidify the coconut milk solids.
4. Drain and rinse the cashews well.

1. In a high-speed blender or food processor, blend the soaked cashews, solid coconut cream, matcha powder, maple syrup, and lime juice until very smooth and creamy.
2. Pour the filling over the prepared Almond Cookie Crust, smoothing the surface, if needed.
3. Cover and chill in the refrigerator 6 hours, or until the filling is set. I recommend overnight.

1. When ready to serve, release the sides of the springform pan and transfer the cheesecake to a serving plate.
2. Spoon about 1 cup of the Blueberry Sauce in a thin layer over top. It is easier to slice the cheesecake before topping with the blueberry sauce.
3. Slice and serve with additional blueberry sauce and/or whipped cream, as desired.
4. Store any remaining Matcha Blueberry Cheesecake in an air-tight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Notes

* This recipe only calls for half of the Almond Cookie Crust. If you are using a larger 9×9 inch baking pan, you’ll want to make the full recipe: 2 cups fine almond flour, 2 Tbsp maple syrup, and 2 Tbsp plant butter.  Bake for 9-10 minutes, or until golden brown. 

** This recipe only needs about 2 cups Blueberry Sauce, plus, it uses 1 Tbsp cornstarch.  Feel free to use canned blueberry pie filling instead.

*** To make Matcha Blueberry Cheesecake Bars, line a 9×9 inch square or rectangular baking pan with parchment paper for easy removal. Follow the filling directions and pour into the crust and chill overnight.  When ready to serve, lift the parchment out of the pan.  Cut into 9 squares or 12 rectangles, as desired.  This recipe can also be adapted to create individual servings by lining cupcake papers in a cupcake pan; bake the cookie crust for about 7-8 minutes, or just until golden. And proceed as directed.