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How to Make a Vegan Matcha Cheesecake

Let's face it, there's nothing better in the world than a sweet, creamy, matcha-y cheesecake - and all for less than 20 minutes of work!

Whether you're a seasoned chef or a novice in the kitchen, we'll help you create the vegan matcha cheesecake that you deserve <3

Tray of vegan matcha cheesecake



  • 200g McVities Original Digestives (surprisingly vegan!)

  • 150g Unsalted Vegetable Butter


  • 500g Coconut Cream Cheese (or any other vegan alternative)

  • 50g Icing Sugar

  • 2 tsp Vanilla Extract

  • 3tbsp Matcha Powder

  • 300ml Heavy Soya Cream

How to Make a Vegan Matcha Cheesecake

  1. Batter the biscuits in a bowl with a rolling pin. Heat the butter in a saucepan on the stove and add the biscuits, mixing them until all the biscuit crumbs have been coated.

  2. Press the mixture into the bottom of a tin and refrigerate whilst you make the filling.

  3. In a large bowl add the cheese, icing sugar, matcha, and vanilla extract and whisk until smooth.

  4. Add in the heavy cream and whisk on a medium speed until it comes together and becomes thick.

  5. Once whisked, add the mixture to the top of the biscuit base, and set in the fridge overnight.

  6. That is literally ALL that you have to do, and you've nailed it. What an incredible lil' chef you are <3


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