This Iced Pistachio Matcha Has A Creamy Vegan Cheesecake Surprise

Creamy, nutty, and just the right amount of indulgent, this Pistachio Milk Matcha with Cheesecake Cream is a sophisticated take on the cheese tea trend that has made its way from Asia to specialty cafés in New York, Los Angeles, and beyond. In this recipe from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore, Remy Morimoto Park swaps the traditional salted cheese foam for a velvety, tangy topping made with vegan cream cheese, lemon, and vanilla.

Pistachio milk lends a natural sweetness and a buttery richness that pairs beautifully with the earthy matcha, while a touch of maple syrup rounds out the flavors. The key to a smooth and clump-free latte? A proper matcha whisking technique—quick, m-shaped motions create the frothy, vibrant green base that makes this drink as visually striking as it is delicious. Layered over ice and finished with the cheesecake-inspired topping, it’s a refreshing yet decadent twist on a café favorite.

Pistachio Milk Matcha With Cheesecake Cream

What you need:

Serves 1

For the cheesecake cream topping:
2 tablespoons vegan cream cheese, softened
1 teaspoon lemon juice
1 teaspoon maple syrup, plus more to taste
½ teaspoon vanilla bean paste
Pinch of kosher salt
Vegan milk of your choice, for blending

For the matcha latte:
½ to 1 teaspoon ceremonial-grade matcha powder, plus more to taste
⅓ cup hot (but not boiling) water
Ice, as needed
1 cup pistachio milk
½ teaspoon pure vanilla extract or vanilla bean paste
Maple syrup, to taste, optional

What you do:

1. In a small bowl, whisk together cream cheese, lemon juice, maple syrup, vanilla bean paste, and salt. Adjust sweetness as needed, then whisk in milk, teaspoon by teaspoon, until you have a smooth and spreadable consistency.
2. Into a small bowl, sift matcha through a sieve with a spoon or scoop to break up any clumps. Pour in hot water and use a bamboo matcha whisk to make m-shape movements for 30 to 40 seconds, or until the matcha is frothy and no clumps remain.
3. Fill a glass with ice and add pistachio milk, vanilla, and maple syrup, if using. Pour whisked matcha into glass, stir, top with cheesecake cream, and stir again before enjoying.