Name: Vegan matcha cheesecake
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Fusion
Ingredients: 150 g biscuits; 20 g butter; 20 g plant-based drink; 10 g matcha; 360 g tofu; 1 can full-fat coconut milk; 2 sachets vanilla sugar; 60 ml agave syrup; 1/2 piece lemon juice; 1 tbsp tapioca flour; 1 tbsp matcha, sifted

This vegan matcha cheesecake will win your heart at the first spoonful. Silky texture, gentle sweetness and a gorgeous green colour.

Oh, matcha, my favourite morning companion. If you also adore matcha in all its forms, you're in the right place. This vegan matcha cheesecake will win your heart at the first spoonful. With its silky texture, gentle sweetness and gorgeous green colour, it's the perfect dessert for every occasion – from special celebrations to simply treating yourself with a coffee.

Why do I love this recipe?

One of the things I love most about this recipe is its simplicity. No complicated techniques or hard-to-find ingredients – all you need is a few basic ingredients and, of course, good-quality matcha, which is the star of this recipe. The biscuit base is pleasantly crunchy, while the creamy layer is completely silky, slightly refreshing and just sweet enough.

Matcha – the superfood conquering the world

Matcha is a type of powdered green tea that originates from Japan and is known for its many health benefits. It's rich in antioxidants, boosts concentration and at the same time provides gentle, long-lasting energy without the sudden crashes caused by coffee. On top of that, matcha helps detoxify the body, supports metabolism and improves overall wellbeing. If you'd like more first-hand information about matcha, want to try different types and learn all about its philosophy and use in Japanese history – consider coming to my vegan Japanese food workshop.

My favourite matcha – Zen Oaza

When it comes to matcha, quality is key! For years I've sworn by the matcha from Zen Oaza, because it's by far the best I've ever tried. Its flavour is incredibly rich, gently sweet and free of the bitterness often found in lower-quality matchas. I drink Zen Oaza matcha every day, but this time I used it in a slightly different way – read on!

And the decoration – make your cheesecake even more special!

If you want to take your cheesecake to the next level, you can decorate it in different ways:

When is the best time to make this cheesecake?

The better question is – when isn't? This cheesecake is a great, versatile dessert that works just as well at big get-togethers as it does with a quick coffee, a family lunch or a cosy date at home for two. Best of all, it's suitable for any season, because it doesn't melt and can be enjoyed warm or cold. Since it's free of refined sugar, it can be your go-to recipe whenever you feel like treating yourself without greasy, sugary, heavy desserts.

This vegan matcha cheesecake is a real treat, and I'm sure you'll want to make it again and again.