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Vegan Raspberry Coconut Cheesecake

Prep Time20 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 8



  • 1/2 cup gluten-free oats
  • 1/2 cup almonds, raw
  • 1/2 cup desiccated coconut
  • 2 large Medjool dates
  • 1/4 tsp sea salt
  • 1 Tbsp coconut oil unrefined
  • 1-2 Tbsp cold water

Coconut raspberry layer

  • 1 cup cashews soaked in boiling water for 15-20 minutes, drained
  • 1/2 cup coconut cream (solid part from a can of full-fat coconut milk)
  • 1/2 Tbsp coconut oil unrefined
  • 1/2 cup raspberries fresh or frozen
  • 3 Tbsp maple syrup
  • 1/2 juice of half a lemon
  • 2-4 Tbsp coconut milk if needed


  • For decorating: set aside a handful of fresh raspberries, desiccated coconut
  • Add oats, almonds, coconut, dates and salt to a food processor. Blitz until wet sand consistency. At this point add coconut oil and 1 tablespoon of cold water. Blend again and see if the dough starts to come together. If not, add an extra tablespoon of cold water.
  • Line 12cm cake tin with parchment paper. Firmly press the crust into the bottom of the tin. Place in the freezer while you prepare the raspberry layer.
  • Add all raspberry layer ingredients, besides coconut milk, to a food processor or high-speed blender. Blend until smooth. Scrape the sides whenever necessary. Add 2 to 4
    tablespoons of coconut milk if needed to keep your food processor work smoothly.
  • Pour the raspberry layer on top of the crust. Place in the freezer for a minimum of 4-6
    hours to set (or overnight).
  • Take out of freezer 20-30 minutes before serving. Decorate with fresh raspberries and
    desiccated coconut.