These easy no bake Matcha Vegan Cheesecake Parfaits are packed with ginger flavour and perfect for easy entertaining during the holidays and Christmas.
It’s no surprise that I am completely and utterly obsessed with cheesecake. It’s tangy, it’s creamy, it’s unbelievably delish and I will never give it up in my life. BUT it’s admittedly a pain in the ass to make from scratch and can be a little tricky to prevent the dreaded baked cheesecake crack. That was the inspiration for these super easy no bake matcha vegan cheesecake parfaits. These babies have all of the flavours and textures of cheesecake but without the cheese (or any dairy) and without any baking required! It could not be a simpler and easier way to entertain for the holidays if you get tasked with bringing dessert.
what is matcha?
Matcha is a green tea powder that is packed with antioxidant benefits. You can buy it online (#amazonaffiliate) and add it to smoothies, oatmeal, baked goods, and of course, this no bake plant based cheesecake.
how do you make No Bake Matcha Vegan Cheesecake Parfaits
To make the gingersnap crust, I pulse together high fibre All Bran cereal (the flakes) with vegan gingersnaps, almond flour, maple and a little vegan butter.
For the filling, I simply puree together my vegan cream cheese with the cream from the top of coconut milk cans (I suggest you get two!), matcha, maple, and ground ginger. To get the coconut cream off the coconut milk, I suggest sitting the cans in the fridge for an hour before opening.
Now to assemble, press a little of the ginger crust into the bottoms of some mini mason jars and pipe the cheesecake filling on top. To finish, I garnish the vegan cheesecake parfait off with a little candied ginger, raspberries and pistachios. So yum!
what do i need to make the Vegan Cheesecake filling and ginger crust?
This matcha cheesecake recipe is pretty straight forward and easy, with just a few handfuls of ingredients.
- All Bran flakes cereal
- Vegan gingersnap cookie crumbs (I like Mary’s Gone Crackers)
- Almond flour
- Maple syrup
- Vegan butter, melted
- Vegan cream cheese
- Coconut cream (from a few cans of coconut milk)
- Matcha powder
- Ground ginger
Can i make this easy matcha cheesecake parfait not vegan?
Tots! You can simply use regular cream cheese, butter and gingersnaps if you’re not entertaining friends or family who are plant based.
can i make this matcha cheesecake ahead of time for entertaining?
Yes! You can prepare the filling and the crust a few days ahead. Simply press the crust into the containers if you want and refrigerate separately from the filling, then pipe the cheesecake filling on top and garnish before serving.
how long will the cheesecake parfaits last in the fridge?
The cheesecake parfait filling and ginger crust will be good for 4 days in the fridge!
do you have any other easy no bake recipes for the holidays and entertaining?
What are some of your favourite no bake desserts?
Leave me a comment below with your go-tos!
No Bake Matcha Vegan Cheesecake Parfaits
- ¼ c all bran flakes cereal
- ¼ cup vegan gingersnap cookie crumbs I like Mary’s Gone Crackers
- 1 cup almond flour
- 1 tbsp maple syrup
- 1 tbsp vegan butter melted
- 2 cups Vegan cream cheese softened
- 1 cup coconut cream from the top of coconut milk cans 2 cans
- 2 ½ tbsp matcha powder
- 1 tbsp maple syrup or more to taste
- 1 tsp ground ginger
- 5 tbsp candied ginger minced
- 5 tbsp minced pistachios
- To a mini food processor, mix together the cereal, vegan gingersnaps, almond flour, maple and a little vegan butter. Set aside.
- Clean out the food processor and puree the vegan cream cheese with the coconut cream from the top of coconut milk cans, matcha, maple, and ground ginger. You can add as much maple as you like.
- To assemble, press a little of the ginger crust into the bottoms of some mini mason jars and pipe the cheesecake filling on top. To finish, I garnish the vegan cheesecake parfait off with a little candied ginger, raspberries and pistachios.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.