Matcha Cheesecake recipe (vegan)

– Collaboration with YOGI TEA®

vegan matcha cheesecake recipe

As much as I enjoy baking, from time to time, I really prefer a simple recipe, with little ingredients and a minimum amount of steps to follow (this way it’s harder to mess up – haha). So, if you’re like me, this super simple cheesecake recipe is for you! You can find all the ingredients in a well-sorted grocery store. The only things you’ll need is a springform (recipe is for a 26cm one, for the pictures I just used a quarter of the recipe and a small two-person springform), some baking paper and a mixer. So nothing fancy.
The texture and taste of this cheesecake are so similar to a traditional cheesecake that most of my friends haven’t even noticed that it’s vegan. Which I always find is a good sign.
This recipe also works really well for different kinds of cheesecake. I also really prefer blueberry cheesecake or traditional (non-matcha) cheesecake. For that, you simply switch the soy yogurt to your preferred flavor, add different fruits and leave out the matcha powder.

Since I started working with YOGI TEA® I like introducing tea into my baking goods. The content of the tea bags always gives a nice seasoning and makes for a really great taste experience. So I highly suggest you give it a try.

Note: Make sure to choose a vegan variant of the cream-filled cookie. Some brands are, some not.

vegan matcha cheesecake recipe
Ingredients: (for a 26cm springform)

For the crust:
• 16 cream-filled cookies
• Content from 2 tea bag YOGI TEA® Matcha lemon
• 4 tablespoons plant-based margarine (melted)

For the filling:
• 1kg vanilla soy yogurt
• 2 bags of vanilla pudding powder (make sure it’s vegan!)
• 1/2 teacup melted margarine (plant-based)
• 1/4 teacup agave syrup
• 2 tablespoon matcha powder

• Crumbled cream-filled cookies
• Fresh raspberries


vegan matcha cheesecake recipe


1. Preheat the oven to 180ºC.
2. Prepare the crust: crush the cream-filled cookies and mix with the melted margarine until a dough forms. Pour in the content of the tea bag and mix again. Now press the dough into the form and bake for about 5-8 minutes. Allow to cool down while you prepare the filling.
3. The Filling: In a large mixing bowl combine all the ingredients for the cheesecake filling and beat with a mixer until well combined.
4. Pour the butter into the cooled baking form and bake until it gets nice and brown around the edges. Don’t worry if the cake is still a bit soft, it will harden ones the cake cools down completely! Place in the fridge for at least 3 hours.
5. Before serving, decorate the cake with a few crumbles of cream-filled cookies and fresh raspberries.

* Disclaimer: This post is in collaboration with YOGI TEA®. Meaning it is sponsored/I got paid to create and share this recipe. Furthermore, were the YOGI TEA® products given to me. As always, all thoughts are my own!

Other vegan recipes on my blog: vegan brownies, orange vanilla cookies

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