½ cup melted coconut oil (120 mL), plus 2 tablespoons
1 teaspoon vanilla extract
Cheesecake Filling
16 oz vegan cream cheese (450 g)
¼ cup sugar (50 g)
½ teaspoon kosher salt
2 tablespoons cornstarch
½ cup Planet Oat® Vanilla Oatmilk (120 mL)
2 teaspoons lemon juice
For Garnish
freeze-dried strawberry, ground into a fine powder
strawberry, sliced
Nutrition Info
Calories 990
Fat 55g
Carbs 103g
Fiber 16g
Sugar 32g
Protein 19g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper.
2. Step
Make the matcha crust: In a large bowl, whisk together the flour, sugar, and matcha powder. Add the melted coconut oil and vanilla, and mix with a rubber spatula or an electric hand mixer on low speed until the texture is similar to cookie dough.
3. Step
Press the dough into the prepared baking pan in an even layer and poke holes across the surface with a fork. Chill in the refrigerator for 10–15 minutes.
4. Step
Bake the crust for 10–12 minutes, or until the top looks slightly cooked through. Remove from the oven and let cool while you make the filling. Leave the oven on.
5. Step
Make the cheesecake filling: In a large bowl, whip together the cream cheese, sugar, and salt with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the cornstarch, Planet Oat® Vanilla Oatmilk, and lemon juice, and mix on medium-low speed until well combined, about 5 minutes. Pour the filling over the crust.
6. Step
Bake the cheesecake for 45–50 minutes, or until the edges look firm. Without opening the door, turn the oven off and let the cheesecake continue to bake from the residual heat for 10 minutes.
7. Step
Remove the cheesecake from the oven and let cool completely at room temperature, about 2 hours.
8. Step
Lift the parchment to remove the cheesecake from the pan and cut into 12 equal pieces.
9. Step
Just before serving, dust the freeze-dried strawberry powder all over the cheesecake and garnish with sliced strawberries.
