Coconut Berry Raw Vegan Cheesecake

This is one of my favorite delights. Something between cheesecake and ice cream cake, but rather than being made with processed Philadelphia Cream Cheese, dairy, and sugar, it gets its richness from cashews, coconut milk, and berries, so it's a dessert indulgence you will love and that will love your body in return! Once you get the hang of using your high speed blender or food processor to puree, it is a cinch to make! I hope you enjoy it!

Note about the equipment:  I use my NutriBullet, but any high speed blender such as a Vitamix or Ninja will work. If you don't have one, just use your regular blender, but it might take longer and you might need to add a bit more coconut milk to help puree the cashew cream.

To your health and happiness! xx, Juli

Ingredients for a cake about 24 x 24 cm and 5 cm deep.


  • 2 cups pitted dates
  • 2 cups raw almonds
  • 1 cup shredded coconut
  • 2 tbsp brown rice syrup (more or less may be needed to get a good sticky paste)
  • 1 tbsp cold pressed extra virgin coconut oil

Berry Cheese Layer

  • 2 cups raw cashews (soaked for at least an hour, preferably 4, then drained)
  • 1 tbsp cold pressed extra virgin coconut oil
  • 1/2 - 3/4 cup brown rice syrup (sweeten to your desire; if you substitute with raw honey or maple syrup, you might need less)
  • seeds of 1 vanilla bean (cut bean and scrape out seeds or substitute 1 tsp pure vanilla extract)
  • 1 1/2 cups fresh strawberries or blueberries (or frozen strawberries, thawed)
  • 1 tbsp acai berry powder (optional)
  • 1/3 - 1/2 cup thick coconut milk or cream (I used Thai coconut milk in tetrapak)

Strawberry Coconut Cream Layer

  • 1/2 cup fresh strawberries
  • 1/2 cup coconut milk or coconut cream (I used Thai coconut milk in tetrapak)
  • 1 - 2 tbsp brown rice syrup or coconut sugar (you can try maple syrup, but you will need less and it will change the color of the cream)
  1. Use a silicone pan or grease a cake pan with plenty of coconut oil. (I used a heart shaped silicone mold.)
  2. Spread a thin layer of shredded coconut over the bottom to prevent sticking.
  3. Put all of the base ingredients in a food processor.
  4. Pour your crumbly base mixture into pan and press flat until it is compact.
  5. Place the cake pan with crust in the freezer for 10 minutes.
  6. Whiz all of the cheese layer ingredients in a food processor, adding the coconut milk last.
  7. Add more or less coconut milk as needed. Adjust sweetness and add more rice syrup as needed.
  8. Pour the berry cashew "cheese" mixture into the pan and spread evenly.
  9. Cover with plastic and place in the freezer.
  10. In a food processor, blend the strawberries with coconut milk and coconut sugar or brown rice syrup until it is the consistency you desire. Set aside in the refrigerator until you're ready to serve the cake.
  11. 20 - 30 minutes before serving, remove from freezer, spread a thin layer of the strawberry coconut cream. Freeze for another 10 minutes to allow the cream to set a little. Or, simply add the fresh berries, shredded coconut, or edible flowers, and serve immediately.
  12. Treat this like an ice cream cake as it should be kept cool; not necessarily the freezer, but in the refrigerator.