Raspberry and Coconut ‘Cheesecake’ (Vegan, Gluten-free)

Cheescake ingredients
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I love cheesecake. I love the smooth and creamy texture of the cheese combined with the crunchy biscuit base. I love the way it melts in my mouth, and how satisfied I feel when I eat it. I love the variety of flavours, from mixed berry, to chocolate, to salted caramel. Yes, my love for cheesecake is incomparable. But, as a vegan, how was I ever going to satisfy my cheesecake needs?!

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Raspberry and Coconut ‘Cheesecake’ (Vegan, Gluten-free)

Raspberry and Coconut 'Cheesecake'
Prep time
Cook time
Total time
A rich and creamy alternative to traditional cheesecake.
Recipe type: Vegan, gluten-free
Serves: 12
  • 500g cashews
  • 100g walnuts
  • 30 dates
  • 150g of frozen raspberries
  • 5 tbsp coconut oil
  • 100ml water
  • 2tbsp golden syrup (optional extra really, just makes it a bit sweeter)
  • 25g dessicated coconut
  • dash of lemon juice
  1. Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
  2. Line a 20cm cake tin (or whatever size really, it’ll just make the base thicker/thinner). Add walnuts and dates to a food processor and blend until a fine meal is produced. Pour into tin and press down to create an even and combined base. Place in freezer.
  3. Add cashews, water, oil, lemon juice and golden syrup to a food processor and blend on a high speed until a smooth consistency is formed. This may take a good few minutes, depending on the make/quality of your food processor or blended.
  4. Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
  5. Take the base out of the freezer and pour the mixture on top, smoothing it out with a spatula or palette knife. Add more raspberries and coconut to decorate.
  6. Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.
Nutrition Information
Calories: 431 Fat: 31.5 Carbohydrates: 33.3 Protein: 9.5

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