Matcha cheesecake

Q: Does the cheesecake taste strongly of Matcha?

No – thanks to high-quality HEALTHBAR Matcha the flavour is mild, creamy and balanced.

Q: Can I freeze the cake?

Yes – best cut into pieces and freeze, sealed airtight, for up to 2 months.

Creamy, nutty, and wonderfully green 💚
This vegan matcha cheesecake combines a crunchy nut base with an ultra-creamy cashew-coconut filling – refined with premium HEALTHBAR Ceremonial Matcha. A true highlight for special occasions or just because.🍵🍰✨

This vegan matcha cheesecake consists of a nutty base of pecans, almonds and oats and a velvety filling on a cashew cream cheese base. The combination of coconut cream, maple syrup and lemon juice provides the perfect creaminess and balance.

The HEALTHBAR Ceremonial Matcha not only gives the cheesecake its vibrant green colour but also a fine, fresh flavour – without any bitterness.

Go straight to the recipe

🔍 The recipe at a glance

Feature	Details
Dish	Cheesecake, Cake, Dessert
Category	Vegan, Matcha, Baking
Cuisine	Fusion
Prep time	20 minutes
Bake time	30–35 minutes
Total time	approx. 55 minutes
Servings	10–12 pieces
Level	Medium
Calories	approx. 310 kcal per piece

Health-Bar-Matcha-Cheesecake-template--25843239485705__image_with_text_fEmGjJ

Ingredients for a baking pan

For the base:

40 g pecans
50 g almonds
75 g gluten-free oats
1 pinch of salt
25 g coconut sugar
1 tbsp maple syrup
60 g melted coconut oil

For the filling:

285 g vegan cream cheese, ideally cashew-based
150 g cashews, soaked in hot water
185 g coconut cream
110 ml maple syrup
30 ml lemon juice
10 g tapioca starch
4–5 g HEALTHBAR Matcha mixed with 30 ml water

🧑‍🍳 Here's how – step by step

1. Prepare the base
Preheat the oven to 180 °C fan. Coarsely grind the pecans, almonds and oats. Add the coconut sugar, salt, maple syrup and melted coconut oil and work into a sticky mixture.

2. Bake the base
Line a springform tin with baking paper, press in the mixture, shape the edge and bake for 15 minutes. Then leave to cool.

3. Blend the filling
Blend the soaked cashews, coconut cream, vegan cream cheese, maple syrup, lemon juice and tapioca starch in a blender until creamy. Mix in the prepared HEALTHBAR Matcha.

4. Bake the cheesecake
Pour the matcha cream onto the base and bake at 170 °C fan for 30–35 minutes. The surface may wobble slightly.

5. Leave to chill
Leave to cool briefly, then chill in the fridge for at least 3 hours – ideally overnight for the perfect consistency.

💡 Tips & Tricks

The filling becomes even creamier if the cashews soak for 2–3 hours
For more intensity, use 1 extra gram of Matcha
Decorate with matcha chocolate for a pretty finish

Can I use a different base instead of cashew cream cheese?

Yes – soy cream cheese works too, though the consistency will be less creamy.

Can I replace the tapioca starch?

Yes – cornflour or arrowroot starch work just as well.

Does the cheesecake taste strongly of Matcha?

No – thanks to high-quality HEALTHBAR Matcha the flavour is mild, creamy and balanced.

Can I freeze the cake?

Yes – best cut into pieces and, sealed airtight, it can be frozen for up to 2 months.

Why HEALTHBAR Matcha?

Our Ceremonial Matcha provides a rich green colour, fine aroma and perfect creaminess. 👉 View now

📊 Nutrition per piece (approx.)

Nutrient	Amount per piece
Calories	310 kcal
Fat	22 g
Carbohydrates	22 g
Protein	5 g

Vegan
Gluten free

when using gluten-free flour
Perfect for conscious moments

Our Organic Ceremonial Matcha It not only provides a rich green color, but also a natural upgrade and is incredibly delicious. Mild in taste, completely without bitterness.