I baked this vegan coconut cheesecake for my friend’s summer party last month. The coconut made the cheesecake tropical, and she said it was the best dessert she had ever served.
The cheesecake uses natural ingredients and a buttery crust, making it both satisfying and suitable for those following a plant-based diet. With its tropical flavors, this cheesecake is sure to become a favorite.
Delicious Vegan Coconut Cheesecake
This creamy coconut cheesecake features a rich filling made from coconut milk and cashews, set on a crunchy crust made from nuts and dates. The recipe takes about 30 minutes to prepare and requires chilling time, making it perfect for a make-ahead dessert.
Ingredients
- 1 cup raw cashews, soaked in water for 4 hours
- 1 cup coconut milk (canned for creaminess)
- 1/2 cup maple syrup
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup almonds or walnuts (for crust)
- 1/2 cup Medjool dates, pitted (for crust)
- 2 tablespoons cocoa powder (optional, for a chocolate variation)
- Fresh fruit (like mango or pineapple) for topping (optional)
Instructions
- Prepare the Crust: In a food processor, blend the almonds or walnuts and dates until a sticky mixture forms. Press this mixture evenly into the bottom of a springform pan.
- Blend the Filling: Drain and rinse the soaked cashews. In a blender, combine the cashews, coconut milk, maple syrup, shredded coconut, melted coconut oil, vanilla extract, and salt. Blend until smooth and creamy.
- Assemble Cheesecake: Pour the coconut filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours or until set. Overnight chilling is best for optimal firmness.
- Serve: Once set, slice the cheesecake and serve chilled. Garnish with fresh fruit if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 280kcal
- Fat: 18g
- Protein: 3g
- Carbohydrates: 30g
I store the cheesecake in the fridge for up to five days. The filling stays creamy, and I serve slices chilled.
