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No-Bake Coconut Cheesecake - Dairy & Gluten Free, Vegan

Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Servings: 6
Calories: 3394kcal
Author: My Dairy Free Gluten Free Life

Ingredients

For the Crust:

  • 1 cup walnuts
  • 1 cup Medjool Dates pitted
  • 1/2 cup Coconut Flakes unsweetened - shredded coconuts works too
  • pinch salt

For the Filling

  • 1.5 cups Cashews raw
  • 1 cup Yogurt Coconut Milk
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tbsp Coconut Oil Melted
  • 3 tbsp Lemon juice Freshly squeezed
  • 1 lemon zest of 1 lemon
  • pinch salt
  • strawberries for garnish

Instructions

  • Soak the raw cashews in water overnight. Or soak it in boiling hot water for 2 hours.
    In a food processor, combine the walnuts, dates, a pinch of salt and the coconut flakes.
    Process it till it resembles a coarse sand.
    Grease a 6-inch spring form pan with coconut oil.
    Dump the crust mix into the greased spring form pan and press with fingers to distribute and pack it down. Allow a bit of the crust to come up the sides. Let it chill in the freezer for half an hour to set.
    Drain the cashews and place it in the bowl of the food processor.
    Add the coconut milk yogurt, maple syrup a pinch of salt, zest and juice of 1 lemon, melted coconut oil, and vanilla extract.
    Process it till smooth and creamy. You might need to stop and scrape down the sides.
    Pour over the chilled crust. Tap to release any air bubble. 
    Cover and let it freeze for at least 4 hours to overnight.
    Let it sit on the counter for 15 to 20 minutes before slicing and serving.

Nutrition

Calories: 3394kcal | Carbohydrates: 328g | Protein: 68g | Fat: 224g | Saturated Fat: 75g | Cholesterol: 31mg | Sodium: 172mg | Potassium: 3984mg | Fiber: 34g | Sugar: 227g | Vitamin A: 460IU | Vitamin C: 78.4mg | Calcium: 792mg | Iron: 19.7mg