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    Home » Vegan Recipes

    Hemp Seed Matcha Vegan Cheesecake

    Published Apr 24, 2016 · Updated Jun 27, 2018 · 8 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

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    If you're seeking a delicious vegan dessert recipe, look no further than this creamy hemp seed matcha vegan cheesecake. Packed with superfood nutrition and naturally sweetened!

    Hemp Seed Matcha Vegan Cheesecake

    Hemp Seed Matcha Vegan Cheesecake

    When I first tasted a vegan cheesecake recipe, I was blown. away. When I made Minimalist Baker's vegan cheesecake recipe, I didn't even know where I was. Life didn't feel real. SO GOOD GUYS.

    Being the hemp seed-lover that I am, I had to try to make cheesecake with the teeny nutrition-packed nuggets. Hemp seeds (I love the Manitoba Harvest hulled hemp seeds!) are a pretty soft seed, not too crunchy, so they ended up blending beautifully with the soaked cashews that are traditionally used for vegan cheesecakes.

    I also love matcha. The green tea powder is seriously loaded with healthy goodness, and has a lovely earthy flavor.

    When these three loves come together (vegan cheesecake, hemp seeds, and matcha) magic happens. REAL MAGIC. Witchy kitchen magic.

    I followed the basic idea of Minimalist Baker's cheesecake recipe, but changed some ingredients, altered some amounts, and added some things in to create this yummy:

    Hemp Seed Matcha Vegan Cheesecake Recipe

    What to do Ahead of Time:

    The night before, soak the cashews in water and put your coconut milk in the fridge so you can easily separate the cream.

    The Crust:

    I love this recipe because it is all done in the blender - including the crust! First, you will want to remove the pits from the medjool dates and give the dates a whirl in the blender. They'll end up in one big mushy ball. Remove the dates from the blender and set aside.

    Then, blend together the walnuts and the hemp seeds. Add the dates back in and blend again until the mixture comes together (or, basically smushes together when you pinch it.)

    Press about a tablespoon into the bottom of each muffin tin.

    The Cheesecake:

    You just throw all the cheesecake ingredients into the blender and blend, blend, blend until smooth and creamy. Even my pretty-cheap Ninja blender can make this mixture super creamy. I started out using the larger pitcher and blades, which wasn't breaking the mixture down enough because all three blades were not hitting it. But when I transferred it to the smaller blender, it came together perfectly!

    Then, you simply pour the cheesecake mixture evenly into the muffin tins and stick in the freezer until set (about 4 hours).

    (Pssst: If you basically NEED chocolate in every dessert like I do, you can make a super delicious chocolate drizzle made from cacao powder, coconut oil, and maple syrup. Chocolate + matcha = total yum.)

    I always recommend buying organic ingredients when you can. Read: Why Should You Buy Organic?

    Hemp Seed Matcha Vegan Cheesecake

    Karissa Besaw
    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 4 hrs 30 mins
    Total Time 4 hrs 30 mins
    Servings 12

    Ingredients
      

    Vegan Cheesecake Crust

    • ¾ cup walnuts
    • ¼ c hemp seeds
    • 1 cup pitted medjool dates

    Hemp Seed Matcha Cheesecake

    • ¾ cup soaked cashews
    • 1 cup hemp seeds
    • ¾ c coconut cream*
    • 2 Tbs matcha
    • ¼ c lemon juice
    • ½ c maple syrup

    Chocolate Drizzle (optional)

    • 3 Tbs coconut oil
    • 2 Tbs cacao powder
    • 1 Tbs maple syrup

    Instructions
     

    Crust

    • Put pitted medjool dates in a blender and blend until they form a mushy ball. Remove dates from the blender and set aside.
    • Blend together the walnuts and hemp seeds until they form a grainy texture.
    • Add in the dates and blend evenly until evenly incorporated. The mixture should stick together when you pinch it.
    • Optional tip: Cut strips of parchment paper and lay down in each muffin tin to make it easier to pop each cheesecake out after freezing. (Loved this tip via Minimalist Baker!)
    • Mush about a tablespoon of the crust mixture into the bottom of each muffin tin to form the crust. Set aside.

    Hemp Seed Matcha Cheesecake

    • Blend together all of the cheesecake ingredients until a creamy consistency. If the mixture isn't blending well, add more coconut cream to help it out.
    • Evenly distribute the cheesecake mixture into the muffin tins atop the crust.
    • Cover the muffin tin with parchment paper or plastic wrap and place in the freezer for 4 hours or until set.

    Chocolate Drizzle

    • Optional but HIGHLY recommended because yum! Melt the coconut oil and mix together with the cacao powder and maple syrup.
    • Drizzle over the hemp seed matcha cheesecakes when you're ready to dig in!

    Notes

    - Recipe inspired by Minimalist Baker.
    * To easy separate the coconut cream from canned coconut milk, put in the fridge for a couple of hours or overnight.
    Tried this recipe?Let us know how it was!

    More Vegan Recipes

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Lucy Lopez says

      March 18, 2021 at 4:53 am

      5 stars
      Hi! Wondering what you think you would use in order to make the recipe nut-free (all nuts including coconuts). I was thinking maybe sunflower seeds for the filling, but what about the crust? Maybe oats? Or maybe the other way around?

      Reply
    2. Leslie Thomas says

      November 09, 2020 at 12:06 am

      HI, I am about to make these & want to make sure that it uses standard size muffin tin? Would it be fair to say that each muffin space is filled about 75%? thanks.

      Reply
      • Karissa says

        November 09, 2020 at 10:49 am

        Yes!

        Reply
    3. Katie says

      April 28, 2017 at 9:50 pm

      5 stars
      How long can I leave these in the freezer for? Can I make them a day or 2 before a gathering?

      Reply
      • Karissa says

        April 29, 2017 at 11:43 pm

        Yes! They'll keep well in the freezer for a week or two. Just make sure to cover them or put them in a plastic bag/container.

        Reply
    4. Rebecca @ Strength and Sunshine says

      April 25, 2016 at 9:56 am

      I love that little trick you did with the parchment paper! Genius 😛

      Reply

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