Vegan Salted Matcha Cheesecake Mousse

Hi friends, welcome to my redesigned blog! I love the look and feel of my new website and I hope you will too! It’s more easily searchable, navigable, and intuitive to use. Plus, it’s so pretty and fun!

Now for today’s recipe, which is for a Vegan Salted Matcha Cheesecake Mousse. It’s probably the dreamiest, creamiest dessert you can make in under 10 minutes (okay, fine, you have to soak the cashews, but once that’s takes 10 minutes or less!).

*T2 - 3 matcha cheesecake jars (1 of 1).jpg

I think you’re going to love this recipe because it’s super simple to make but also really elegant and the soft green color is perfect for spring! Also, did I mention these cheesecake jars are delicious? Incredibly creamy, rich, luxurious, indulgent...all of those good things. But they’re also naturally vegan, gluten-free, and paleo so (almost) everyone can enjoy them (sorry, nut-free friends)! Because these cheesecake cups are quite rich, it’s easy to feel satisfied with just a few spoons. But then again, when dessert is made with such wholesome ingredients, there’s no need to stop at a few spoons if you want some more!

*T2 - pouring matcha cheesecake (1 of 1).jpg
*T2 - 3 matcha cheesecake jars (2) (1 of 1).jpg

Let’s talk a bit about the ingredients!

  • Raw cashews: all hail the cashew, the secret to creamy vegan cheesecakes! Not much more to say here.

  • Canned full-fat coconut milk: makes these extra decadent, but feel free to substitute lite coconut milk or another creamy plant milk such as oat milk.

  • Coconut oil: I use refined coconut oil for a neutral taste so it doesn’t taste coconutt-y, but if you want that pronounced coconutt-y taste, feel free to use unrefined.

  • Coconut nectar: okay, these might as well be Salted Matcha Coconut Mousse, I get it. I love its sticky, viscous texture, which helps keep the mousse thick and not runny. I also love how the floral taste pairs with matcha. You can substitute maple syrup or agave nectar if you don’t have coconut nectar.

  • T2 Tea Salted Matcha Milkshake: The salted matcha milkshake tea adds the perfect hit of fresh, grassy matcha with a fun streak of salted caramel and toffee flavors.

I developed this recipe in collaboration with my favorite tea shop, T2 Tea. I have been shopping at T2 for teaware and loose-leaf tea for the last 4-5 years, so I’m so excited to be working with them and I hope you enjoy this recipe!

This post is sponsored by  T2 Tea

This post is sponsored by T2 Tea

Vegan Salted Matcha Cheesecake Mousse

Serves 4-6

Vegan, Gluten-Free, Paleo


  • 1 1/4 cups raw cashews, soaked for 8 hours or overnight

  • 1/4 cup canned full-fat coconut milk

  • 1/4 cup refined coconut oil, melted

  • 1/4 cup coconut nectar or maple syrup

  • 3 tablespoons fresh lime juice

  • 1 teaspoon pure vanilla extract  

  • Pinch of fine sea salt

  • 2 -3 teaspoons of T2 Tea Salted Matcha Milkshake


  1. Drain the soaked cashews and place them in a food processor or high-powered blender and blend for 30 seconds to break them up.

  2. Add the remaining ingredients except for the matcha powder and blend until the mixture is thick, smooth, and creamy, scraping down the sides with a rubber spatula as needed. It will take a few minutes to fully pulverize the cashews.

  3. Once the mixture is smooth, add the Salted Matcha Milkshake and blend briefly to incorporate into the cheesecake mousse.  

  4. Refrigerate the mousse to chill and thicken for at least 3 hours or overnight.