Vegan Matcha Zebra Cheesecake

I am definitely a tea person, and of all the varieties, matcha has a special place in my heart. One reason, of course, is that it is super high in anti-oxidants. Actually it is much more potent than regular green tea. But another, perhaps more important, reason is it’s smooth and delicious flavor. Lastly, that pretty vibrant green definitely needs a mention. This all makes it a great ingredient, not only for drinks, but for desserts!

Merging my love of the matcha tea with that of vegan cheesecakes, I set out to make this vanilla matcha zebra cheesecake. I used the Carrington Farms Matcha Tea Powder and I couldn’t be happier with the result (as expected with my experience with other Carrington Farms products so far). The dessert turned out creamy but light, absolutely delicious and flavorful, and very pretty 🙂

See below for the full recipe and a video description of the zebra layering.

#vegan #plantbased #dessert #matcha #cheesecake

5 from 1 vote
Matcha Zebra Cheesecake
Prep Time
30 mins
Total Time
30 mins
Course: Dessert
Cuisine: Vegan
Author: Maya Sozer
  • 10 medjool dates pitted
  • 1 cup hazelnuts
  • pinch of salt
  • 2 cups raw cashews soaked in water for 3 hours or soaked in very hot water for 1 hour
  • 1/2 cup coconut cream or milk
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup
  • 2 teaspoons matcha green tea powder from Carrington Farms
  1. Put the dates, hazelnuts and salt in a food processor and grind until you get a sticky dough-like consistency. Don't over-process though, make sure you retain some texture.
  2. Line a cake mold with parchment paper (I used a 6" (15cm) diameter round mold with release).
  3. Lay the crust mix on the bottom of the mold and press with your hand to make it firm.
  1. Save the matcha green tea for later, and put all the other filling ingredients in a high speed blender. Blend until smooth.
  2. Transfer half of the filling to a separate container, and mix in the matcha green tea throughly.
  3. Now you have two cream fillings: vanilla and matcha.
  4. Repeat the process with alternating vanilla and matcha layers until you use up the filling.
  5. Tap the mold on the counter a few times to release any trapped air bubbles.
  6. Loosely wrap with stretch film and place in the freezer for 4 hours.
  7. You can store it in the freezer for up to 1 month.
  8. Thaw at room temperature for 15 minutes before serving.

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3 thoughts on “Vegan Matcha Zebra Cheesecake

  1. Absolutely stunning! I’ve made typical chocolate and vanilla zebra cakes before, but never considered one with matcha stripes. I’m dying to try it now.

  2. Made your Matcha Cheesecake. My hubby and I are having a lot of fun eating thanks to you. Keep on mixing it up. We’ll eat and enjoy.

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