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+ servings

Vegan Cheesecake with Tropical Topping


  • Caramel Base
  • 3 cups shredded coconut
  • 1 ¼ cup dates, pitted
  • ¼ tsp fine grain sea salt

  • Vanilla Filling
  • 2 cups cashews, soaked for at least 5 hours
  • 2 (15 oz) cans full-fat coconut milk (yields ~ 2 cups coconut cream)
  • 1 tsp vanilla (the original called for ground vanilla powder)
  • 3 Tbsp honey
  • a pinch fine grain salt
  • ¼ tsp ground cardamom
  • ½ cup water

  • Tropical Topping
  • 1 ripe mango, peeled
  • ½ cup strawberries, chopped


  • Caramel Base
  • Toast the shredded coconut until golden in a frying pan over low to medium heat.
  • To your food processor, add the toasted coconut, dates and sea salt and mix until a dough has formed.
  • Press evenly into an 8 or 9" springform pan (If you don’t have a spring-form pan use a pie plate lined with saran wrap).
  • Refrigerate

  • Vanilla Filling
  • Refrigerate the coconut milk for at least 1 hour.
  • Open the cans of coconut milk and scoop the top layer of solid white cream into a blender
  • Rinse the soaked cashews and add them + all other ingredients to the blender.
  • Blend until really smooth. (This might take a while and require you pausing and scraping down the filling from the sides of the blender)
  • Pour the vanilla filling over the bottom layer in your springform
  • Freeze for 3-4 hours

  • Tropical Topping
  • Prepare the topping while the cheesecake is chilling in the freezer
  • In your food processor or blender, add the mango and strawberries. Blend until smooth
  • Top the cheesecake just before serving.