Raw Vegan Matcha Lemon Cheesecake


A delicious vegan treat combining the beautiful flavours of matcha and citrus lemon for an immune-boosting, guilt-free "cheesecake".


Raw Vegan Matcha Lemon Cheesecake



2 cup coconut flakes
1 cup raw buckwheat
1 cup (approx. 11) medjool dates, seeds removed
1½ tbsp cacao powder
1 tbsp lemon zest
pinch of salt


2½ cups raw unsalted cashews, soaked in water for at least 4 hours
1 cup plant-based milk
⅓ cup maple syrup
¼ tsp vanilla bean powder
2 Tbsp lemon zest
½ cup lemon juice
1½ tsp My Matcha Fix certified organic matcha


lemon slices
matcha power


  1. For the base, place all ingredients into a blender and blend until combined. Line the bottom of a spring-form cake tin with baking paper and transfer base into the tin, pressing down until evenly distributed and place in freezer.

  2. For the filling, add all ingredients (except for the matcha) and blend until smooth. Pour out half the mixture and transfer into a bowl.

  3. Add matcha into the blender with the remaining mixture and blend until combined.

  4. Transfer the matcha layer onto the base and evenly distribute. Add the non-matcha layer onto of the matcha layer and spread out evenly with back of spoon. (It's ok to combined the two layers a bit as it will give a nice effect to the cake.)

  5. Add some slices of lemon if you wish then transfer into freezer to set for at least 4 hours or overnight.

  6. Once it has set and you are ready to serve, take out of the freezer and let it sit for 15-20 mins to defrost. You can then add extra lemon slices, matcha and coconut flakes to decorate.

  7. Store in fridge if you want to keep a soft consistency or store in freezer to last longer.


Recipe courtesy of Life of Goodness