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Vegan Raw Matcha Cheesecake Bars Recipe – clean, light and nutritious, these cheesecake bars are creamy and delicious.
Raw, vegan cheesecake isn’t new to me. I’ve already shared with you recipes for raw blood orange cheesecake bars and raw orange creamsicle cheesecake cupcakes. I’m a huge fan of matcha green tea powder. I use it drinks, baking and smoothies. But today’s Raw Matcha Cheesecake Bars Recipe happens to be no-bake.
So simple and easy to make, too!
Made with cashew cream, coconut cream, coconut oil and high quality matcha green tea powder, these mini dessert bars are to die for.
And the crust? Low sugar and full of fiber. Made with almonds, prunes and coconut oil. Yes, prunes instead of dates. Feel free to use dates, if you like them better, but I just prefer dried prunes for my no-bake healthy desserts.
Naturally fat free. They are lower in calorie and less sweet. They even bring a unique chewiness the crust, which is amazing.
Of course, raw cheesecake crusts, made with prunes, are not as sticky as the ones, made with dates. I know that not everyone is a fan of plums and prunes, but they are great for raw desserts or just snacking.
Matcha Green Tea Powder has great health benefits, brings fresh taste to this Raw Matcha Cheesecake Bars Recipe and makes their color beautiful.
Even though, I don’t follow vegan lifestyle and my diet is all about balance, I enjoy creating vegan desserts.
I don’t make them as often as I make regular desserts though.
Raw, Vegan, plant based desserts require minimal time to make and can be stored in the freezer for weeks. This is so cool! I cut this cheesecake into smaller squares, 1 1/2×1 1/2 -inch, so they are perfect for a healthy snack.
You need to plan your time and make sure you soak the cashews for the cashew cream for at least 6 hours and you’ll need to let the raw matcha cheesecake set in the freezer for 4 hours. Everything else is easy. Just let the food processor do the work.
Hope you like these Raw Matcha Cheesecake Bars! If you like matcha, just like me, what is your favorite way to use it? I’d love to know!
Raw Matcha Cheesecake Bars Recipe
Ingredients
For the almond - prune crust:
- 1 cup prunes
- 1 cup almonds
- 1 tbsp Agave nectar
For the matcha cheesecake:
- 1 1/2 cups cashews
- 1/2 cup coconut oil
- 1/2 cup coconut cream
- 1/2 cup Agave nectar
- 2 tbsp Matcha Green Tea Powder
Instructions
For the almond - prune crust:
- Process prunes until small pieces are formed. Remove from processor.
- Process nuts until fine meal forms. Add prunes and agave nectar and process again, until crumby loose dough forms.
- Line a 8x8 inch square dish with parchment paper. Transfer the prune-nut mixture and pack it evenly to the bottom of the dish. Refrigerate, until you are ready to pour the cheesecake better on top.
For the matcha cheesecake:
- In a blender, combine soaked, rinsed and drained cashews, coconut oil, coconut cream, Agave nectar and matcha powder.
- Blend until smooth and creamy.
- Pour cheesecake batter over the crust and freeze for 4 hours.
- When ready to serve, cut into 16 squares. Keep frozen for up to 4 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You May Also Like:
- Matcha Layer Cake With White Chocolate Ganache Drip
- This Matcha Cake Recipe from Texan Erin has a wonderfully soft, fluffy texture and lots of matcha flavor. It is naturally green and there is a gluten-free option in the recipe.
- Matcha Baked Donuts With Matcha Glaze
- Try my favorite, easy to make and tasty Matcha Green Tea Smoothie Bowl
I’ve been loving your vegan cheesecakes, Mira! And this matcha version looks incredible! I haven’t experimented with matcha too much, so I need to make these. Your pictures are so beautiful, friend!
That almond prune crust is genius! I love everything matcha and I love how creamy and thick these raw cheesecake bars are- and surprisingly healthy 🙂
These look really delicious!
These look wonderful! Love that they aren’t baked….it’s too hot to turn on the oven right now.
These vegan cheesecake matcha bars look so dreamy and delicious. That almond prune crust is just wow! Love they are raw.
DANG. Saw these on food gawker and thought “nope, I’m not vegan but gosh those look good”. I’m so glad I clicked over because they truly look incredible! So creamy and refreshing.
hi! love this recipe! im making cheesecake this weekend and was looking into adapting from your recipe..
Can u make this with full fat coconut milk instead of the cream? cant find cream..
Hi Stephanie, I have never made it with full fat coconut milk, but you can definitely try it. Keep in mind that while frozen the cheesecake will be ok, but once out take it out of he freezer, it may soften a lot faster than when using coconut cream. Let m know. (If you can’t find the cream, you can refrigerate a can of full fat coconut milk for 1 day, then the coconut cream will be on the bottom of the can, you can scoop it out. Hope this helps). Thanks!