Matcha Pistachio Cheesecake

Nutty, creamy, green – the no-bake cheesecake with matcha 💚🥜

This Matcha Pistachio Cheesecake is a true statement on the dessert plate: a nutty base, a velvety filling of cashews, pistachios, and matcha—topped with salted pistachios for the perfect finish. It's not baked, but it's guaranteed to be a hit.

TheMatcha Pistachio Cheesecakecombines creamy freshness with a nutty crunch – without any baking stress. The filling consists of cashews, pistachios, plant-based cream cheese and our semi-sweetHEALTHBAR Ceremonial Matcha.

Visually a dream in green, the taste is a balanced combination of sweet, nutty, and subtly tart. Perfect for special occasions or simply when you're craving a slightly different dessert.

 Go directly to the recipe

Health-bar-Pistatien-Matcha-Cheesecake2-template--25843239813385__image_with_text_fEmGjJ

✨ Ingredients for a 16 cm springform pan

For the floor:

  • 50g almonds
  • 40 g oat flakes
  • 25 g coconut blossom sugar
  • 30 g liquid coconut oil
  • 1 tsp maple syrup

For the filling:

  • 90 g cashews
  • 20 g pistachios (unsalted)
  • 150 g vegan almond cream cheese
  • 60 g soy skyr or soy curd
  • 60 ml maple syrup
  • 25 ml coconut oil
  • 1 tsp vanilla extract
  • 2 tsp HEALTHBAR Ceremonial Matcha –to the product

Decoration:

  • 30 g salted pistachios (coarsely chopped)
Discover Matcha

🧑‍🍳 So geht’s – Step by Step

1. Prepare the soil:
Finely grind the almonds and oats in a blender. Mix with the coconut oil, coconut blossom sugar, and maple syrup. Pour into a 16 cm springform pan and press down firmly with a glass.
AtBake at 180 °C top/bottom heat for about 10 minutesand let it cool down.

2. Soak nuts:
Pour hot water over cashews and pistachios andat least 30 minutesSoak. Then drain.

3. Mix the filling
Blend soaked nuts with almond cream cheese, soy skyr, maple syrup, vanilla, coconut oil, and matcha in a high-performance blender until smooth and creamy.

4. Cooling
Spread the filling on the cooled base, smooth it out andat least 5 hoursLet it set in the fridge (preferably overnight).

5. Decorate and serve
Top with chopped, salted pistachios before serving. Enjoy chilled.

 Discover Matcha & Tools

💡 Tips & Tricks

  • The cake is easy to prepare and can be stored in the refrigerator for 2-3 days.
  • For a more intense green tone, you can add an extra ½ teaspoon of matcha to the filling.
  • It's also delicious frozen: Serve slightly thawed – almost like an ice cream cake.
  • If you like it extra nutty: Spread the base with some almond butter.


Can I use other nuts instead of cashews?

Cashews produce the creamiest consistency. Blanched almonds or macadamias work as alternatives, but the taste and texture will change slightly.
What goes well with matcha and pistachio?

Fine vanilla, almond, and coconut harmonize perfectly. If you prefer something fruitier, you can top with raspberries or strawberries – the freshness creates a wonderful contrast.
Can I leave the soil raw?

Yes, the base can also be prepared without baking – just let it sit in the fridge until it sets.
Can I make the cheesecake in a larger pan?

Yes, it's easy. If you're using a 20 cm springform pan, for example, simply double the ingredients. The cooling time will be slightly longer—it's best to let it set overnight. Tip: You may need to bake the base a little longer (approx. 12–14 minutes).

📊 Nutritional values per piece (approx. 8 pieces)

Nutritional value Quantity per piece
Calories 260 kcal
Fat 18 g
Carbohydrates 15 g
protein 6 g

  • Vegan

  • Gluten free

    when using gluten-free flour

  • Perfect for conscious moments

Buy Matcha:

More Matcha Recipes

Show all