Thank you to Soar Organics for sponsoring this delightful recipe!
Indulge This Holiday Season with a Vegan Matcha Ginger Cheesecake
The holiday season is truly upon us, and with just a week left until the big day, the festive frenzy is in full swing! For many, myself included, Christmas is synonymous with an abundance of delicious food, especially the sweet kind. There’s a common (and wonderful!) saying going around: Christmas calories don’t count! And I, for one, am happily embracing this philosophy, making my way through every delectable treat without a hint of guilt. This is the perfect time to indulge, savor every bite, and create joyful memories around the table. January will arrive soon enough, bringing with it all those healthy New Year’s resolutions, right?
Before we all switch to detox juices and smoothies, let’s make the most of these precious weeks by enjoying as many cookies, cakes, and delightful desserts as our hearts desire. You might have noticed a few cookie recipes gracing these pages recently, such as our Chocolate Thumbprint Cookies, festive Gingerbread Cut-Out Cookies, and cozy Cinnamon and Maple Cookies. But it’s high time a show-stopping cake made its appearance, and I have just the thing to elevate your holiday dessert table.
Introducing the Ultimate Vegan Matcha Ginger Cheesecake
Today, I’m thrilled to share a truly special recipe: a **vegan matcha cheesecake with a warmly spiced ginger-flavored base**. This is quite possibly the creamiest, smoothest, and most uniquely delicious cake you’ll encounter all holiday season. Its vibrant green hue instantly adds a festive touch to any spread, making it a perfect centerpiece that not only looks incredible but also offers a refreshing change from traditional holiday desserts.
The inspiration for this exquisite dessert comes from the wonderful team at Soar Organics, Megan and Chris. They generously sent me some of their fantastic organic matcha tea to try, and it was love at first sip! As someone who hadn’t extensively explored matcha tea before (I always seem to be a little late to the party!), I wasn’t entirely sure what to expect. I’d heard a mix of opinions, some people absolutely adore it, while others find its unique flavor challenging. But let me assure you, friends, when prepared correctly, the taste of high-quality matcha tea is simply out of this world – and surprisingly addictive!
What Exactly is Matcha? A Deep Dive into this Green Elixir
Before we delve deeper into the cheesecake, some of you might be wondering: what exactly is matcha? Let me shed some light on this fascinating ingredient.
Matcha is a finely ground powder made from specially grown and processed green tea leaves. The unique cultivation method is key to its distinctive properties. Matcha tea plants are shade-grown for about three to four weeks before harvest. This deliberate shading process slows down the plant’s growth, which in turn stimulates a significant increase in chlorophyll levels. This not only gives the leaves their characteristic darker shade of green but also boosts the production of amino acids, particularly L-Theanine (source: Wikipedia). This meticulous process is what differentiates matcha from regular green tea, concentrating its flavors and beneficial compounds.
The Abundant Health Benefits of Matcha Tea
Beyond its captivating flavor, matcha boasts a plethora of health benefits that make it a true superfood. It would be challenging to list them all, but here are some of the most compelling reasons to incorporate this “green gold” into your diet:
- Potent Antioxidant Power: Matcha powdered green tea contains an astonishing 137 times more antioxidants than regularly brewed green tea. This includes a very powerful compound called EGCG (Epigallocatechin Gallate). EGCG is widely associated with metabolism-boosting properties, which can aid in weight management and overall cellular health.
- Natural Detoxifier: Thanks to its high chlorophyll content, matcha effectively and naturally detoxifies your body, helping to eliminate heavy metals and toxins.
- Calm Alertness with L-Theanine: Matcha is an incredible source of L-Theanine, an amino acid unique to tea. Recent studies suggest that L-Theanine can promote a state of relaxed alertness, reduce stress, and significantly boost concentration and cognitive performance. This is why high-quality matcha has historically been used in meditation practices in Japan and is a staple in traditional tea ceremonies, offering a serene yet focused mental state.
- Supports Cardiovascular Health: Regular consumption of matcha has been linked to lowering cholesterol and balancing blood sugar levels, contributing to overall heart health and well-being.
Savoring the Unique Taste of Matcha
So, what about the taste of this extraordinary green powder? As many have said before, it’s a bit tricky to describe, but the best way I can articulate it is as a creamy, full-bodied vegetal taste, often with delightful sweet, smooth, and delicate afternotes. The specific flavor profile of your matcha can vary depending on several factors, including the water temperature used for brewing, the amount of powder, and crucially, the grade of the matcha tea itself (the main ones being ceremonial or culinary grade). Ceremonial grade, typically reserved for drinking, offers the purest and most refined flavor, which is exactly what we want for this exquisite cheesecake.
Why Soar Organics Matcha is a Winner for this Recipe
What I particularly appreciate about Soar Organics matcha is its commitment to quality and ethical sourcing. Their matcha is sourced directly from Kyoto, Japan, a region renowned for some of the oldest and most respected green tea farms in the world. Megan and Chris at Soar Organics have gone the extra mile to ensure their matcha is certified organic, which means absolutely no harsh chemical fertilizers, pesticides, or any other artificial agents are used in their farming practices. This dedication translates into a cleaner, purer, and more flavorful product. Furthermore, their matcha is gluten-free, vegan-friendly, and free of any GMOs – a definite winner in my book for conscious cooking!
As an added bonus, at the moment, Soar Organics is offering a fantastic 20% off and free shipping to their customers. It’s a wonderful opportunity to experience the exceptional quality of their organic matcha. So, make sure to visit their website and grab yourself some of that precious green powder!
Crafting Your Perfect Vegan Matcha Ginger Cheesecake
Now, let’s get back to this fabulous **vegan matcha ginger cheesecake**! The recipe itself is surprisingly simple and straightforward, designed to be accessible for home bakers. One crucial note: the prep and cook time listed in the recipe does not include the essential chilling period. There are a couple of excellent ways to chill your matcha cheesecake:
- For a Softer, Creamier Finish: Store it in the fridge, ideally overnight. This method yields a wonderfully soft and melt-in-your-mouth texture, which is personally my favorite.
- For a Firmer Texture: You can also opt to store it in the freezer. If freezing, simply take it out for a few minutes before serving to allow it to thaw slightly and achieve that perfect sliceable consistency.
This cheesecake’s velvety-smooth, creamy texture, perfectly balanced with the subtle earthiness of matcha and the warm spice of ginger, will undoubtedly satisfy even the most discerning palate. Its lush, natural green color makes it an effortlessly elegant and festive addition to your Christmas table. Plus, the convenience of being able to prep it ahead of time means you can spend more precious moments enjoying fun with family and friends, rather than being stuck in the kitchen. This **easy no-bake cheesecake** is truly a dream come true for holiday entertaining.
I genuinely hope you enjoy creating and savoring this unique **dairy-free holiday dessert**. It’s a testament to how delicious and impressive vegan treats can be!
Until next time,
X A.
📖 Recipe: Vegan Matcha Ginger Cheesecake
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Matcha & Ginger Cheesecake (Vegan)
Ingredients
For the base:
- 150 g vegan digestive biscuits (or look at the recipe notes for alternative)
- 50 g vegan butter or spread (melted)
- ¼ teaspoon ground ginger
For matcha filling:
- 120 g raw cashews
- 200 g vegan cream cheese
- 60 ml coconut oil (melted)
- 80 ml maple syrup or agave nectar
- 120 ml almond milk (or any other dairy-free milk)
- 1 teaspoon vanilla extract
- 1 ½ tablespoon organic matcha powder
Instructions
- To make the base, lightly butter and line a baking tin (15 cm / 6 inches, loose-bottomed is ideal) with baking parchment. Place 150g of vegan digestive biscuits in a sturdy plastic food bag and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a medium bowl, then pour over the 50g of melted vegan butter or spread and the ¼ teaspoon of ground ginger. Mix thoroughly until the crumbs are evenly coated. Tip the mixture into the prepared baking tin and press it firmly into the base to create an even, compact layer. Place in the fridge for at least 30 minutes to firm up.
- To prepare the filling, place the 120g of raw cashews in a small pan of water and bring to a boil. Cook for 20 minutes until softened, then drain and set aside to cool slightly. (Alternatively, you can soak the cashews in hot water for at least 1 hour, or overnight in cold water, then drain.)
- Once the cashews have cooled a bit, combine them with the 200g vegan cream cheese, 60ml melted coconut oil, 80ml maple syrup (or agave nectar), 120ml almond milk (or your preferred dairy-free milk), 1 teaspoon vanilla extract, and 1 ½ tablespoons organic matcha powder in a food processor or high-speed blender. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain.
- Pour the matcha filling over the chilled biscuit base in the cake tin. Gently smooth the top with a spatula or the back of a dessert spoon to create an even surface. Leave the cheesecake to set in the fridge overnight for the best texture and firmness.
- Before serving, top the cheesecake with your choice of garnishes. Fresh strawberries, blueberries, raspberries, or dark chocolate flakes are wonderful options that complement the matcha and ginger flavors beautifully. Enjoy this delightful vegan treat!
Please note that all my recipes are developed and tested using metric grams. I highly recommend using digital scales for the most accurate results. While I have provided a conversion to US customary measurements in the recipe, please be aware that I haven’t personally tested using this method.
Notes
- This recipe is designed for a 15 cm / 6 inches loose-bottomed cake tin. Adjust ingredient quantities if using a different size.
- The prep time listed does not include the essential chilling time required for the cheesecake to set properly.
- For those in the US, vegan digestive biscuits are comparable to a vegan version of graham crackers. You can also make a simple shortbread base.
- Alternative Shortbread Base: If you prefer a homemade shortbread crust, mix 30 grams of vegan butter or spread with 65 grams of all-purpose flour, a pinch of salt, ½ teaspoon of vanilla extract, ¼ teaspoon ground ginger, and 2 tablespoons of sugar. Rub all ingredients together until you achieve a crumbly, sand-like texture. Press this mixture into your prepared tin and bake at 170°C (340°F) for about 15 minutes, or until golden brown. Let it cool completely before adding the filling.
- Cashew Preparation: Instead of boiling raw cashews, you can soak them overnight in cold water. This will also soften them sufficiently for blending into a smooth cream.
- For the best flavor and vibrant green color, ensure you use high-quality, ceremonial grade matcha tea. I personally recommend and used this Soar Organics Ceremonial Matcha.
Nutrition
