Matcha Zebra Cheesecake

Posted by Lloyd Varju on

Prep Time: 30 minutes

Total Time: 45 minutes (plus 4-5 hours freezing)

Servings: 6

Category: Dessert



Not all zebras are found in the zoo. Merge your love for matcha with our vegan, gluten-free cheesecake with health perks! Naturally sweetened and insanely delicious, it only looks more difficult than it is. Mind you; this isn’t just any ordinary green tea cheesecake; the zebra stripes unknowingly can surprise your guests cutting into a slice. The matcha presence is really nice without being overwhelmingly rich—a perfect way to end a meal.




1 cup (150g) hazelnuts

10 Medjool dates, pitted

Pinch of salt



2 cups (300g) raw cashews (soaked for 3 hours in water or soaked for an hour in very hot water)

½ cup (110g) coconut cream or milk

½ cup (120ml) maple syrup

1 teaspoon vanilla extract

Juice 1 lemon

2 teaspoons Fubuki Culinary Organic Matcha



For the crust:

  1. Place the hazelnuts, Medjool dates, and salt into a food processor and blend until thick, sticky dough-like consistency forms. Do not over blend to retain some texture.
  2. Line a cake tin with parchment paper. Place the mixture in the pan and press firmly.

Now the filling:

  1. Place the ingredients for the filling (except the matcha powder) into a high-speed blender until smooth.
  2. Divide the filling equally between two bowls. Add the matcha powder to one of the mixtures and blend thoroughly. At this time, you have two cream fillings: one with matcha powder and the other plain.
  3. Pour one of the mixtures into a cake tin alternating the layers of plain filling and the green matcha. Repeat the process 4 to 6 times to create the zebra effect. Tap the cake tin a few times on the countertop to eliminate any trapped air bubbles.
  4. Wrap the cake tin loosely with cling film and place it in the freezer for 4-5 hours.
  5. Thaw at room temperature for around 15 minutes before serving.

Note: The matcha cheesecake can be stored in the freezer for up to 1 month.


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