Vegan Raspberry Coconut Cheesecake Recipe

We’re at the onset of the holiday season and most of us are just starting to ponder what appetizers, meals, desserts, and refreshments we’ll be serving our families and our guests. Visions of sugar plums and decadent treats may dance in our head, but ultimately that means finding delicious recipes and getting in the kitchen to whip them up and test drive their flavors. It takes a lot of work and forethought to plan and bake ahead so that we enjoy the perfect holiday season. For some it’s about the ambience, for others it’s about the decorations or the merry get-togethers, but for many, it’s about the food.

Being a vegan doesn’t mean we can’t enjoy plant-based treats during the holidays. There are plenty of mouthwatering recipes that could easily be served during the holiday season, and the Vegan Raspberry Coconut Cheesecake, from Fresh n’ Lean is one of them. It’s a no-bake and gluten-free flavorful recipe the whole family will enjoy.

Vegan Raspberry Coconut Cheesecake

This delectable vegan, no-bake raspberry coconut cheesecake will be a real crowd-pleaser for both vegans and non-vegans. It’s gluten-free, creamy, naturally sweet and refreshing to the taste buds. Made from wholesome ingredients, it’s nutritious and will satisfy everyone’s cravings for something rich and sweet. The prep work for this recipe is easy, it only takes 20 minutes to blend the ingredients and 4 – 6 hours in your freezer. You can easily prepare this cheesecake recipe before your get-together. Just remember to take it out of the freezer 30 minutes before slicing and serving.

Vegan Cheesecake on white plate with piece cut out

Vegan Raspberry Coconut Cheesecake


  • 1/2 cup gluten-free oats
  • 1/2 cup almonds, raw
  • 1/2 cup desiccated coconut
  • 2 large Medjool dates
  • 1/4 tsp sea salt
  • 1 Tbsp coconut oil (unrefined)
  • 1-2 Tbsp cold water

Coconut raspberry layer

  • 1 cup cashews (soaked in boiling water for 15-20 minutes, drained)
  • 1/2 cup coconut cream ((solid part from a can of full-fat coconut milk))
  • 1/2 Tbsp coconut oil (unrefined)
  • 1/2 cup raspberries (fresh or frozen)
  • 3 Tbsp maple syrup
  • 1/2 juice of half a lemon
  • 2-4 Tbsp coconut milk (if needed)
  1. For decorating: set aside a handful of fresh raspberries, desiccated coconut

  2. Add oats, almonds, coconut, dates and salt to a food processor. Blitz until wet sand consistency. At this point add coconut oil and 1 tablespoon of cold water. Blend again and see if the dough starts to come together. If not, add an extra tablespoon of cold water.

  3. Line 12cm cake tin with parchment paper. Firmly press the crust into the bottom of the tin. Place in the freezer while you prepare the raspberry layer.

  4. Add all raspberry layer ingredients, besides coconut milk, to a food processor or high-speed blender. Blend until smooth. Scrape the sides whenever necessary. Add 2 to 4
    tablespoons of coconut milk if needed to keep your food processor work smoothly.

  5. Pour the raspberry layer on top of the crust. Place in the freezer for a minimum of 4-6
    hours to set (or overnight).

  6. Take out of freezer 20-30 minutes before serving. Decorate with fresh raspberries and
    desiccated coconut.

I personally like desserts that you can whip up ahead of time and freeze. You can make this cheesecake recipe weeks before you need to serve it. No-bake recipes give you the freedom to visit with family and friends instead of slaving in the kitchen, no matter what time of year.

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