Recipe Collab: Matcha Vegan Cheesecake

It's cheesecake. But it's superfoods. But it's also cheesecake. It's a real brain bender! We teamed up with Navitas Organics to make this vegan, gluten-free dessert featuring quinoa (obvs), matcha green tea and not a drop of refined sugar in sight! 




  • 1 cup coconut flakes
  • 1 cup dates, pits removed
  • 1.5 cups I Heart Keenwah Toasted Quinoa Flakes
  • 1 Tbs coconut oil
  • pinch of Kosher salt
  • 1 tsp vanilla extract


  • 2.5 cups raw cashews, soaked in water for at least 3 hours
  • 3/4 cup plant-based milk (almond or cashew milk)
  • 1/4 cup coconut oil
  • 2 Tbs Navitas matcha green tea powder
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract


  • Raspberry compote*  or store-bought jam
  • Fresh raspberries 

*diy quick raspberry compote: boil a fistful of fresh raspberries, 1 tsp cornstarch, 2 tbsp water dash of maple syrup, blend in food processor and then cool.

Line the base of a springform cake pan with parchment paper.

Blend crust ingredients in a food processor and press into the cake pan. Place in freezer for 1 hour.

To make the filling, blend cashews, plant-based milk, coconut oil, matcha, maple syrup and vanilla in blender until smooth. If mix is too dry, add a few additional drops of plant-based milk to achieve a creamy consistency.

Pour filling on top of crust and place in freezer for 3 hours. When ready to serve, garnish with a thin layer of raspberry compote and fresh raspberries. 

Recipe adapted and highly inspired by Tiana Haines' Matcha Green Tea and Mint Cheesecake recipe as posted on One Green Planet