2 min read

High Protein Matcha Faux Cheesecake

This Matcha & Coconut Cheese Cake will have all of your guests drooling over dessert! This no-bake recipe contains healthy and nutritious ingredients that are plant-based and rich in protein!
High Protein Matcha Cheesecake - Teangle
This is no ordinary cheesecake. Our secret is to replace the cheese with cashew cream. Results ? Entirely vegan, super healthy and high in protein! 

The dark chocolate and the almonds adds just the perfect crunch!  You can use a semi-sweet dark chocolate to assure the perfect balance with our cooking matcha.

If you make this High Protein Matcha Cheesecake or any of our recipes, snap a pic, post it on Instagram, and tag us at @teanglematcha

Matcha Cheesecake Recipe - Teangle

Vegan Matcha Cheesecake Recipe - Teangle


  • Naturally vegan 

  • Refined sugar-free

  • Rich in Protein



  • 1 cup cashews (soaked overnight and rinsed)

  • 4 Spoons of our Cooking Matcha

  • 6 Teaspoons of coconut oil
  • 3 Teaspoons of lime juice

  • 1 teaspoon of coconut extract

  • 4 tablespoons of maple syrup
  • Water


  • 1 cup of MEDJOOL dates

  • 1 cup of ground oat flour

  • A pinch of salted crushed almonds (to choose)
    • ½ cup of unsweetened grated coconut

    Teangle Matcha

    Vegan Matcha Cheesecake - Teangle



    1. Place the cashew nuts (soaked over night) in the mixer.
    2. Add water as needed to soften the texture.
    3. Once the texture is smooth, add the coconut oil, lime juice, maple syrup and cooking matcha.
    4. Pour the mixture into the mold and let it cool for a few hours to allow the coconut oil to freeze.
    5. Add your decorations and voilà!


    1. Put the whole oats in the mixer and mix until the texture is flour like
    2. Pit your dates
    3. Mix them in the mixer until the texture is smooth
    4. Put the mix in a bowl and add the oats flour
    5. Mix with your hands, it will be easier
    6. Add the grated coconut and the almonds
    7. Put the base in your cake pan

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