Coconut Cheesecake Recipe Vegan Made Easy and Delicious

If you’re craving a luscious dessert that’s both indulgent and completely plant-based, this vegan coconut cheesecake recipe is exactly what you need. Creamy, dreamy, and bursting with tropical coconut flavor, this cheesecake is perfect for those who want to enjoy a classic favorite without any dairy or eggs.

Whether you’re vegan, lactose intolerant, or simply looking to try something new, this recipe offers an irresistible combination of texture and taste that will satisfy your sweet tooth and impress your guests.

Made with wholesome ingredients like soaked cashews, coconut milk, and a crunchy nutty crust, this cheesecake comes together easily with no baking required. It’s a great choice for summer parties, holiday celebrations, or a special treat anytime you want a refreshing dessert with that perfect balance of sweetness and coconut goodness.

Why You’ll Love This Recipe

This vegan coconut cheesecake stands out for several reasons:

• Rich and Creamy Texture: Thanks to soaked cashews and coconut cream, the filling mimics traditional cheesecake creaminess without any dairy.
• Natural Sweetness: Sweetened with maple syrup and shredded coconut, it has a delightful tropical flavor without refined sugars.
• Easy to Make: No oven needed! This recipe is a simple blend and chill process that’s perfect for beginners or busy cooks.
• Gluten-Free and Allergy-Friendly: Using nuts and gluten-free oats for the crust means it suits many dietary needs.
• Customizable: You can easily swap in different nuts or add flavors like lime or vanilla to make it your own.

Ingredients

• For the Crust:
• 1 ½ cups raw almonds or pecans
• 1 cup gluten-free rolled oats
• ⅓ cup shredded unsweetened coconut
• ¼ cup maple syrup
• 3 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Pinch of sea salt
• For the Filling:
• 2 cups raw cashews, soaked overnight and drained
• 1 cup full-fat coconut milk (canned)
• ½ cup coconut cream (the thick part from canned coconut milk)
• ⅔ cup maple syrup
• ¼ cup lemon juice, freshly squeezed
• 1 tsp vanilla extract
• ¼ tsp sea salt
• ½ cup shredded unsweetened coconut, toasted (optional for topping)

Equipment

• Food processor or high-speed blender
• 8-inch springform pan or a round cake pan lined with parchment paper
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Knife or zester (if adding zest)

Instructions

1. Prepare the crust: In a food processor, combine the almonds (or pecans), rolled oats, shredded coconut, and sea salt. Pulse until the mixture resembles coarse crumbs.
2. Add wet ingredients: Add the melted coconut oil, maple syrup, and vanilla extract to the nut and oat mixture. Pulse a few more times until the mixture begins to stick together.
3. Press the crust: Transfer the crust mixture to your springform pan or lined cake pan. Press firmly and evenly into the bottom to form a compact crust layer. Place in the freezer to set while you prepare the filling.
4. Make the filling: In a high-speed blender or food processor, combine soaked cashews, coconut milk, coconut cream, maple syrup, lemon juice, vanilla extract, and sea salt. Blend on high until completely smooth and creamy. This may take 2-3 minutes depending on your blender.
5. Pour and smooth: Remove the crust from the freezer and pour the creamy filling over it. Use a spatula to smooth the top evenly.
6. Chill: Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight. This allows the cheesecake to firm up and develop flavor.
7. Add toppings: Before serving, sprinkle the top with toasted shredded coconut for an extra crunch and visual appeal.
8. Serve: Carefully remove the cheesecake from the pan, slice with a warm knife for clean cuts, and enjoy!

Tips & Variations

“For best results, soak your cashews overnight or for at least 4 hours to ensure a silky smooth filling.”

• Crust alternatives: Swap almonds for walnuts or pecans, or use dates instead of maple syrup for a naturally sticky crust.
• Flavor twists: Add lime zest and juice instead of lemon for a tangy tropical flair. You can also mix in a tablespoon of shredded coconut into the filling for texture.
• Sweetener swaps: Use agave syrup or brown rice syrup if you prefer a different natural sweetener.
• Make it nut-free: Use sunflower seeds instead of nuts for the crust and filling, but note the texture will be slightly different.
• Storage: Keep refrigerated for up to 5 days or freeze slices for up to 1 month. Thaw in the fridge before serving.

Nutrition Facts

Serving Suggestions

This coconut cheesecake shines on its own, but you can elevate it even further with a few delicious accompaniments:

• Top with fresh tropical fruit like mango slices, kiwi, or pineapple chunks for a vibrant contrast.
• Drizzle with homemade berry coulis or a passion fruit syrup for tangy sweetness.
• Serve alongside a scoop of vegan Peanut Butter Gelato Recipe for a decadent combo.
• Pair with a cup of herbal tea or a refreshing coconut water to complement the flavors.

Conclusion

Creating a vegan coconut cheesecake that’s both indulgent and wholesome is easier than you think. This recipe proves that you don’t need dairy to enjoy a rich, creamy dessert packed with tropical flavor.

With simple ingredients and straightforward steps, you can whip up this crowd-pleaser anytime you want a guilt-free treat that feels special.

Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake offers a beautiful balance of texture, sweetness, and coconut goodness. Plus, its versatility allows you to customize it to your taste preferences or dietary needs.

For more delicious and nutritious recipes, check out our Thelma Sanders Squash Recipe and the hearty Bariatric Meatloaf Recipe. Don’t forget to explore our Pickled Cherry Pepper Recipe for a tangy twist to your meals!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Coconut Cheesecake Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and delicious vegan coconut cheesecake made with cashews and coconut milk. Perfect for a dairy-free dessert that everyone will love.”, “prepTime”: “PT20M”, “cookTime”: “PT10M”, “totalTime”: “PT6H30M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups raw cashews (soaked overnight)”, “1 cup full-fat coconut milk”, “1/2 cup coconut cream”, “1/2 cup maple syrup”, “1/4 cup coconut oil (melted)”, “2 tablespoons lemon juice”, “1 teaspoon vanilla extract”, “1 1/2 cups gluten-free graham cracker crumbs”, “1/4 cup coconut oil (for crust, melted)”, “Pinch of salt”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Combine graham cracker crumbs, melted coconut oil, and salt in a bowl.”}, {“@type”: “HowToStep”, “text”: “Press the mixture firmly into the bottom of a springform pan to form the crust.”}, {“@type”: “HowToStep”, “text”: “Drain cashews and add to a blender with coconut milk, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Blend until smooth and creamy.”}, {“@type”: “HowToStep”, “text”: “Pour the filling over the crust and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Refrigerate for at least 6 hours or until set.”}, {“@type”: “HowToStep”, “text”: “Remove from pan, slice, and serve chilled.”}], “nutrition”: {“calories”: “320”, “proteinContent”: “6g”, “fatContent”: “28g”, “carbohydrateContent”: “18g”}}