These vegan, paleo, keto, friendly Matcha Cheesecake Bars will be your new favorite healthy dessert or even the star at your breakfast table. I made these bars for my family and I…but it seems like a leprechaun got to them before I even got a bite! Needless to say, these bars are the perfect treat for St. Patrick’s Day. The beautiful, natural green color is from the matcha powder by Navitas Organics.

Here’s a pro tip for you: Matcha is loaded with antioxidants, it boosts your metabolism, it has been known to enhance mood and aid in concentration as well as lower cholesterol and blood sugar levels. Matcha powder is rich in fiber, chlorophyll, and provides vitamin C, selenium, chromium, zinc, and magnesium. This green goodness is an easy way to add powerful health benefits to your everyday diet, especially when it tastes like cheesecake!

In order to keep this recipe paleo, but still get that creamy cheesecake texture that you want, I used Navitas Organics raw cashew nuts. I hope you enjoy these matcha cheesecake bars as much as I do! Leave a comment and let me know how they turn out. Let’s talk about how to make them.

Raw Matcha Cheesecake Bars

Paleo, vegan, keto, gluten free, dairy free, but you would never know...they taste like the real deal.

Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9 bars
Author The Clever Coconut



  • 1 cup raw pecans
  • 1 cup almond flour
  • 1/4 cup coconut oil melted, room temperature
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt

Cheesecake Filling

  • 2 cup raw cashews soaked in water overnight
  • 1/2 cup canned coconut cream full fat
  • 1/4 cup coconut oil melted, room temperature
  • 1/3 cup pure maple syrup
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon vanilla extract
  • 2 teaspoon matcha powder


For the crust

  1. Line an 8x8 dish with parchment paper. Set aside.

  2. Combine raw pecans, almond flour, pure maple syrup, coconut oil, cinnamon, and sea salt in a high speed blender or food processor until a dough forms.

  3. Press dough into the lined 8x8 dish.

For the cheesecake filling

  1. Drain cashews. Place soaked cashews, coconut cream, coconut oil, pure maple syrup, fresh lemon juice, vanilla extract, and matcha powder into a high speed blender or food processor. Blend until creamy.

  2. Pour cheesecake mixture over crust and freeze until firm. Approx 3 hours.

  3. Cut into bars and enjoy immediately or store in freezer.