Raspberry Matcha Cheesecake Bars: 3-Layer Vegan Bliss Bar

Why You’ll Love This Raspberry Matcha Cheesecake

You know those desserts that look like they took all day but secretly came together with zero oven drama? This Raspberry Matcha Cheesecake is exactly that kind of vibe. It’s pretty enough for a party, indulgent enough for a night-in treat, and secretly healthy enough that you’ll want to keep a stash in your freezer year-round.

Here’s why this dreamy cheesecake bar needs to be on your radar:

💚 No-Bake & Vegan
Say goodbye to oven heat and dairy guilt. This beauty sets up firm and luscious in the freezer—no eggs, no cheese, just pure plant-based goodness.

💚 Flavor-Packed Layers
It’s the dessert love story we never knew we needed: tart raspberries meet creamy matcha for a flavor duo that’s bold, balanced, and totally addictive. The zing of fruit + the calm of matcha = inner peace in bar form.

💚 Gorgeous Presentation
Layers of blush pink and soft green? This cheesecake is an Instagrammable showstopper. Perfect for brunches, baby showers, birthday tables—or as a gift that says, “I made you a dessert and yes, I have my life together.”

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Ingredients for Raspberry Matcha Cheesecake

This dessert is made up of three simple layers: a nutty, slightly sweet crust, a tangy raspberry cream, and a mellow matcha topping. Everything is gluten-free, dairy-free, and made from whole food ingredients. Here’s what you’ll need:

Crust Layer:

• ¾ cup almonds (90g) – Adds a solid crunch and flavor base.
• ¼ cup sunflower seeds (35g) – For nuttiness and a mineral boost.
• ½ cup desiccated coconut (50g) – Gives that chewy, toasty texture.
• ½ tsp cinnamon – Adds warmth to balance the brightness.
• Pinch of sea salt – Just enough to enhance every bite.
• 6 Medjool dates, pitted – Natural sweetness and sticky binding power.
• 1 tbsp tahini – For creaminess and a hint of savory depth.

Raspberry Layer:

• 1 cup frozen raspberries, slightly thawed (100g) – Bursting with tart berry flavor.
• 1 cup cashews, soaked 4 hours (120g) – The creamy filling base.
• ¼ cup maple syrup (60ml) – Sweetens everything naturally.
• 2 tbsp almond milk – Helps the mixture blend silky smooth.
• Zest & juice of ½ lemon – Brightens the flavor beautifully.
• 1 tsp vanilla extract – Adds depth and balances the tartness.
• ½ cup melted coconut butter (100g) – Helps it firm up and stay sliceable.

Matcha Layer:

• 1 cup cashews, soaked 4 hours (120g) – Same creamy, dreamy texture.
• ¼ cup maple syrup (60ml) – For consistent sweetness.
• ¼ cup almond milk (60ml) – To get the blend just right.
• Zest & juice of ½ lemon – Keeps the flavor light and balanced.
• 1 tsp vanilla extract – For that cozy finish.
• 2 tsp matcha powder – Earthy and vibrant—your star flavor here.
• ½ cup melted coconut butter (100g) – Sets the layer firm and creamy.

Optional Garnish:

• A few raspberries to press into the top layer for a beautiful finish.

Love it! Let’s dive into the next sections—Step-by-Step Instructions and Helpful Tips—to bring your Raspberry Matcha Cheesecake to life. These layers are easier than they look, and the results? Next-level impressive.

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Step-by-Step Instructions

Time to build this triple-layered, no-bake masterpiece one creamy, colorful step at a time. Here’s how to whip up your Raspberry Matcha Cheesecake like a total pro:

Step 1 – Make the Crust

Start with the base that holds it all together. In a food processor, pulse the almonds and sunflower seeds until finely ground. Add the desiccated coconut, pitted dates, cinnamon, salt, and tahini, then blend again until the mixture becomes sticky and holds together when pressed.

Line a 7-inch cake tin with parchment paper and press the crust mixture evenly into the bottom. Use the back of a spoon or your fingers to really compact it. Pop it in the fridge to chill while you whip up layer #2.

Step 2 – Raspberry Layer

In a high-speed blender, combine soaked cashews, raspberries, maple syrup, almond milk, lemon zest and juice, and vanilla extract. Blend until completely smooth. Then pour in the melted coconut butter and blend once more until it’s silky.

Pour the raspberry layer over your chilled crust and use a spatula to spread it evenly. Pop the whole thing in the freezer for 1 hour, or until it’s semi-set and ready for the matcha topping.

Step 3 – Matcha Layer

Rinse out your blender and toss in the soaked cashews, maple syrup, almond milk, lemon zest and juice, vanilla, and matcha powder. Blend until smooth, then add the melted coconut butter and give it one final blitz.

Pour this gorgeous green cream over your raspberry layer, spreading it evenly. Want to fancy it up? Gently press in a few fresh or frozen raspberries on top for a pop of color. Freeze the whole cake until it’s completely set, about 4–6 hours or overnight.

Step 4 – Slice & Serve

When you’re ready to serve, remove the cheesecake from the tin and let it sit at room temp for 10–15 minutes. Use a sharp knife to slice into 16 bars. They’ll be firm, creamy, and oh-so-pretty.

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Helpful Tips for the Best Raspberry Matcha Cheesecake

You’ve got the recipe—now here are a few extra tricks to make sure your cheesecake bars are as dreamy as can be.

💡 Use a High-Speed Blender
A powerful blender will give you the smooth, silky texture that makes these bars so luxurious. Grainy fillings are a no-go here.

💡 Soak Cashews Properly
Don’t skip this step. Soaked cashews = creamy heaven. If you’re in a hurry, a hot water soak for 1 hour can work in a pinch.

💡 Let It Thaw Before Serving
These bars are best served slightly thawed—not rock-hard from the freezer. Let them sit out for 10–15 minutes for that perfect creamy bite.

💡 Add Garnishes Last Minute
If you’re pressing in raspberries or dusting with matcha powder, do it just before serving so everything looks fresh and vibrant.

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Frequently Asked Questions

Got questions? Don’t worry—I’ve got answers to help you master this Raspberry Matcha Cheesecake on your very first try.

Can I use fresh raspberries instead of frozen?

Absolutely. Fresh raspberries work great—just be sure to blend them thoroughly so your filling stays smooth. If they’re very juicy, you might want to reduce the almond milk slightly.

How long can I store this cheesecake?

This cheesecake keeps like a dream. Store it in the fridge for up to 1 week, or freeze it for up to 1 month. Just slice it before freezing so you can grab a bar anytime your sweet tooth calls.

Can I substitute coconut butter?

Yes! You can try coconut cream or cashew butter as alternatives. Just keep in mind that the texture might be a little softer, and the flavor will change slightly. Coconut butter helps the layers firm up perfectly.

Is this recipe gluten-free?

You bet! No sneaky gluten hiding here—this cheesecake is naturally gluten-free and vegan, making it ideal for a variety of dietary needs.

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Storage & Maintenance

Your cheesecake bars are ready for the spotlight—but here’s how to keep them fresh, flavorful, and freezer-friendly:

Fridge:
Store in an airtight container in the refrigerator for up to 7 days. This keeps the texture perfect and the layers distinct.

Freezer:
Slice into bars and freeze in a single layer, then transfer to a container with parchment between layers. They’ll keep for up to 1 month—ideal for dessert emergencies.

To Serve:
Let bars thaw at room temperature for 10–15 minutes before serving. This softens the filling to the perfect creamy consistency without making them melty.

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Final Thought

If joy had a flavor, I’m convinced it would taste like this Raspberry Matcha Cheesecake. It’s bold, balanced, a little fancy, and a whole lot of fun. Whether you’re treating yourself or sharing with friends, this no-bake wonder is a reminder that beautiful desserts don’t have to be complicated.

So go ahead—blend, layer, slice, and savor. And as always, Stir the Taste, and make it deliciously yours.

Print

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