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No-Bake Matcha Coconut Cheesecake with Cashew Cream – Easy Dessert

By Beginnerbakes Editorial TeamPublished Apr 8, 2026 | Updated Jul 11, 2026
Fusion 20 mins beginner-friendlyeasyno-bakesummer-bakingfrostingfruitminimal-ingredientsparty

No-Bake Matcha Coconut Cheesecake with Cashew Cream – Easy Dessert with measured ingredients, 20-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.

No-Bake Matcha Coconut Cheesecake with Cashew Cream – Easy Dessert
Prep 20 min
Cook 0 min
Total 20 min
Servings 8
Difficulty easy
Cuisine Fusion

Recipe Details

Prep20 min
Cook0 min
Total20 min
Servings8
Difficultyeasy
CuisineFusion
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Ingredients

Servings 8
  • 1.5 cups vegan digestive biscuits (ensure nut-free)
  • 1/4 cup shredded unsweetened coconut
  • 3 tbsp coconut oil, melted
  • 1 1/2 cups canned full-fat coconut cream, chilled overnight
  • 1/4 cup maple syrup or agave syrup
  • 2 tbsp matcha green tea powder
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Fresh berries or sliced kiwi, for garnish (optional)

Instructions

  1. Line a 7-inch springform pan with parchment paper or lightly grease it.
  2. Crush the vegan digestive biscuits into fine crumbs using a rolling pin or food processor.
  3. Mix the shredded coconut and melted coconut oil into the biscuit crumbs until evenly moistened.
  4. Press this crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust. Refrigerate while preparing the filling.
  5. Scoop out the solid coconut cream from the chilled can, avoiding the liquid, and whip it with an electric hand mixer until smooth and fluffy (about 2-3 minutes).
  6. Add maple syrup, sifted matcha powder, vanilla extract, and lemon juice to the whipped coconut cream. Beat until well combined and creamy.
  7. Pour the matcha coconut cream over the chilled crust and spread evenly.
  8. Cover and refrigerate for at least 3-4 hours or overnight until fully set.
  9. Remove the cheesecake carefully from the pan before serving. Garnish with fresh berries or sliced kiwi if desired.
  10. Slice gently with a warm knife and serve chilled. Keep leftovers refrigerated and consume within 3 days.

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