Vegan Coconut Cheesecake

coconut cheesecake 1


  • 1 cup  dates 
  • 1 1/2 cups raw walnuts
  • 1 1/2 cups raw cashews ( let soaked overnight)
  • 1 Tbsp citrus zest
  • 1 tsp vanilla extract
  • 1 Tbsp coconut oil
  • 1/4 cup lemon juice
  • 3/4 cup coconut yogurt
  • 1/4 tsp sea salt
  • 1/2 cup maple syrup

For serving optional

  • Fresh berries
  • Citrus zest/orange slices
  • Whipped cream


  1. Prepare a cheesecake pan (I prefer this detachable pan, but a round baking pan or bread pan will work too) and line it with parchment paper. 
  2. In a food processor, add nuts and salt and chop them. Then add the dates and stir until a crumbly batter is formed; if you squeeze it with your fingers, it should stick. If you found it too dry, put a few more dates in the sink during processing. 
  3. Put the crust in the pan and press down with your fingers to distribute it evenly. Use a small jar wrapped in parchment paper and press firmly to loosen the shell.
  4.  Put it in the refrigerator to firm up.
  5. Put all the ingredients of the filling in a blender and blend for 2 minutes until smooth. If they don’t mix or don’t feel clumpy, add a little more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it to blend faster.
  6.  Scrape off the sides as needed and whip until smooth and creamy. Try adjusting the taste as needed, adding more maple syrup for sweetness, adding more coconut yogurt for flavor, or adding lemon or orange zest for citrus fruits. 
  7. Tap a few times to release bubbles. Then cover lightly with plastic wrap and freeze for about 6 hours or overnight until set. Before slicing and serving, let it thaw gently for about 20-30 minutes.
  8.  A hint of raw coconut cream or citrus peel and fresh berries on the top for more taste. For a smoother cheesecake, store leftovers in the refrigerator for up to 45 days or in the refrigerator for up to 1 month.