Dessert is my weakness. I rarely go a day without it, and as someone who doesn't eat dairy or gluten, sometimes that means I have to get creative. In an effort to satisfy my sweet tooth, I came up with this vegan coconut cheesecake recipe that might be one of the best desserts I've ever tasted. Made with plant-based ingredients (and lots of vegan butter), this recipe is like a cross between a cheesecake, a pie, and a big cookie. So it covers all the bases of deliciousness.
The crust is buttery and crumbly, while the filling is creamy, sweet, and bright — thanks to the squeeze of lemon juice in the mixture — making it the perfect midday summer snack. It may look complicated, but all you really need to try this treat out for yourself is a mixing bowl, a baking tray, a blender, and a big sweet tooth. Read on to find out how to make this cashew-based vegan cheesecake for yourself.
- For the Filling:
1/2 teaspoon vanilla
1/2 cup almond milk
1 cup unsalted cashews
1 tablespoon lemon juice
2 tablespoons coconut oil
1 tablespoon apple cider vinegar
4 tablespoons maple syrup or sweetener of your choice
- For the Crust:
1/2 cup margarine or vegan butter
1/2 cup vegan powdered sugar
2 cups almond flour
1 teaspoon vanilla
1/4 teaspoon salt
- Preheat the oven to 350°F.
- Add the cashews to a small pot and bring to a boil. Let the cashews cook for about 10 minutes until soft enough to blend. Note: If you have cashews that have been soaking in room temperature water overnight, skip this step.
- In a blender, combine your softened cashews, maple syrup, lemon juice, vanilla, apple cider vinegar, almond milk, and melted coconut oil until smooth and creamy.
- Place the cashew cream filling in the fridge to chill.
- While the filling is in the fridge, sprinkle one cup of shredded or flaked coconut on a tray or cookie sheet and bake for five to eight minutes. Remove the coconut from the oven once it is a light golden brown. Set aside.
- To a large bowl, add the almond flour, melted vegan butter, powdered sugar, vanilla, and salt. Stir with a spatula until a moist and buttery dough is formed.
- Using your fingers, press the dough into a greased pie pan to form a crust and bottom layer that is approximately 1/8-inch thick all around.
- Poke about 10 holes in the crust using a fork and bake for 20 to 25 minutes, until the edges are golden brown and the crust is fully cooked through.
- Allow the crust to cool before spooning in the cashew cream filling and topping with the toasted coconut shreds.
- Place the cheesecake in the fridge and allow it to chill for at least one hour. Serve with whipped cream of your choice and enjoy!
- Desserts, Pies/Tarts
- Serves 6 people
- Prep Time
- 1 hour
- Cook Time
- 20 minutes
- Total Time
- 1 hour, 19 minutes, 59 seconds