Mimi's Vegan Kitchen: Raw Coconut & Cashews Cheesecake

May 1, 2017

As I write this, I am drooling. The creaminess of the coconut and cashes versus the crunchiness of the salty nuts is everything I want in life right now. But here I am writing my masters thesis, glued to a chair and out of healthy desserts!


The first and only time I made this I had a lot of mixed feelings about it. First of all, I don’t like vegan cheesecakes with dates in the crust. Don’t ask! I just think they’re too sweet and I like my crust salty! So I started throwing all the savory things in a food processor and I made the crust. For the filling, I looked up a few recipes but they were full of cashews and I’m kinda over my cashews these days so I had to throw in some coconut milk and a lot of vanilla. Finally, I topped it with my newest addiction: caramel!


Now, I didn’t even know how good this is until my family and friends devoured it and then I was sold! This is a good one… I hope you enjoy it!

Prep time: 10 minutes

Setting time: 2-3 hours

Serves: 10



For the crust

  • ½ a cup of almonds

  • ½ a cup of walnuts

  • 2 tbsp of flax meal

  • a pinch of salt

For the filling

  • 1 cup of cashews (soaked overnight)

  • 1 cup of coconut milk

  • 1/3 cup of maple syrup (or honey if not vegan)

  • 1 teaspoon of vanilla extract

  • The juice of one lime

For the toppings

  • You can use any kind of berries or berry sauce, chocolate or caramel! Get creative.



Step 1: Prepare the flax eggs by combining 2 tbsp of flax meal with 2 tbsp of water, let them thicken for a couple of minutes.

Step 2: Pulse the almonds, walnuts, salt and flax in a food processor then scoop the ingredients out and press into a pan with a baking sheet.

Step 3: Combine the cashews, coconut milk, maple syrup, vanilla extract and lime juice in a blender and then pour over the crust.

Step 4: Put your pan in the freezer for at least 2-3 hours.

Step 5: To serve, thaw for 10 minutes, cut into squares and then top with your favorite sauces and fruit slices.

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